Blueberry-fudge tarts

Preparation time 30 minutes

Total time: 1 hour

Ingredients

750 mL (3 cups) blueberries (or Compliments frozen wild blueberries), about 450 g
375 mL (1 1/2 cups) 35% M.F. cooking cream
125 mL (1/2 cup) all-purpose flour
500 mL (2 cups) brown sugar
1 recipe homemade or commercial pie dough

Line 12 tart moulds with pie dough.
Place the 12 tart shells side by side on a large baking sheet and bake in a 190°C (375°F) oven for 12 to 15 minutes, or until pastry is golden.
Divide the fresh or frozen blueberries among the baked shells. In a large bowl, vigorously beat brown sugar, fl our and cream for 2 minutes, using a whisk.
Divide mixture evenly over blueberries. Bake in the oven for 12 minutes at 190°C (375°F).
Allow to cool and serve immediately.

Variation: To save time, replace the 12 tart shells by 24 frozen commercial mini-tart shells, baking according to package directions.