Blueberry Butter Tarts

12 frozen tart shells, each about 3 inches (8 cm) in diameter
1 egg, lightly beaten
1/2 cup (125 mL) corn syrup
1 tsp (5 mL) lemon juice
3/4 tsp (3 mL) vanilla
1/3 cup (75 mL) brown sugar
1 tbsp (15 mL) all-purpose flour
3 tbsp (45 mL) melted butter
1 1/2 cups (375 mL) blueberries, preferably wild

Preheat oven to 375F (190C). Leave shells in foil cups and place on a baking sheet. In a large bowl, whisk egg with syrup, juice and vanilla. In another bowl, stir sugar with flour. Stir into egg mixture along with butter. Divide berries equally among shells. Pour in egg mixture, filling each shell right to top. Bake on bottom rack of 375F (190C) oven until bubbly and top is a bit crusty, from 18 to 23 min. Tarts will firm up when cool and can be refrigerated 2 days. Makes 12 tarts.

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