Fresh Blueberry Tarts with Pecan Shortbread Crust
Press shortbread dough into silicone molds, dock bottom with fork, bake. Bake any leftover dough as a cookie to crumble on top. Set aside to cool.
Put some blueberries in a sauce pan with sugar, lemon juice and cornstarch slurry. Cook until thick and jammy. Mix with fresh berries. Pile into crust. Top with cookie crumbs. Whipped cream would be delightful. Enjoy!