Ingredients
1 store-bought refrigerated piecrust (such as Pillsbury)
2 cups fresh blueberries
1/3 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
2 pints vanilla ice cream
special equipment: four 4-inch tart pans
Total time: 45 minutes Serves: 4
How to Make It
Step 1
Heat oven to 375° F. Coat the bottom and sides of the tart pans with cooking spray, vegetable oil, or butter.
Step 2
Divide the piecrust into 4 portions and roll them out so they're slightly larger than the pans. Press the dough into the pans. Run a rolling pin over the tops to trim the excess dough. Line the dough with parchment paper or foil, fitting it up the sides. Fill with pie weights, dried beans, or uncooked rice. Place the pans on a baking sheet and bake for 10 minutes. Remove the weights and paper and let cool.
Step 3
Meanwhile, in a saucepan, over medium heat, cook the berries, sugar, water, cornstarch, and cinnamon until the sauce thickens slightly, 5 to 6 minutes. Remove from heat and cool slightly. Remove the crusts from pans and transfer to serving plates. Place 1/2 pint of ice cream in each tart. Spoon some sauce on top.
Nutritional Facts:
Calcium 180.79mg
Calories 540.55
Calories from fat 42%
Carbohydrate 75.69g
Cholesterol 58.08mg
Fat 25.13g
Fiber 3.04g
Iron 1.07mg
Protein 6.55mg
Sat fat 10.53g
Sodium 311mg