Ingredients:

• 12 frozen tart shells, each about 3" in diameter
• 1 egg lightly beaten
• 1/2 cup corn syrup
• 1 tsp lemon juice
• 3/4 tsp vanilla
• 1/3 cup brown sugar
• 1 Tbsp all-purpose flour
• 1 1/2 cups blueberries

Direction:

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