With blueberry season in full swing I've been wanting to try a recipe I found last year online from Vanessa of Hey Lady Grey which requires fresh blueberries. The filling uses a mixture of three quarters part raw blueberries and one part cooked. And as Vanessa describes in her post, "The next time you come across perfectly plump fresh blueberries, do yourself the biggest favour in the world and buy 2 pints. And then go home and make this pie! It's a game changer." I couldn't say it any better. Only to add about a hundred exclamation marks!!! I've now made this recipe three times since the new blueberries have been out this season!
We also made a fun hyper-lapse video to accompany the recipe! (Psssst! Did you know we have started to finally use our YouTube channel)? Click here to subscribe or see more! Also fun fact —listen for Earl's guitar solo!
To make this recipe just a little more healthful, I exchanged the sugar for maple syrup and baked it on a gluten-free crust. Also, making the crust in a mason jar lid makes for a perfect summer entertaining idea! Dollop with whip cream or serve with ice cream in the jars and place the tarts on top! This dessert is a keeper and will be such a hit at your next summer get together! Promise!
Raw Blueberry Mason Jar Lid Tarts
(Filling adapted from Hey Lady Grey's recipe)
Makes 8 tarts
4 baked mason jar lid tart shells (use your favorite pie dough recipe or see below for our gluten free recipe secret) —also see video above or read below on how we make the tarts.
4 cups fresh blueberries (rinsed and dried)
1/2 cup water + 2 Tbsp water (divided)
1/4 cup pure maple syrup
2 tbsp cornstarch
1 tsp lemon juice (and, optionally, 3/4 tsp finely grated lemon zest)
pinch of salt
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