Blueberry Crumble topped Tarts

Blueberries are in season !

  I have  a  large basket  to turn into freezer jam , fill   some   small bags of berries for a mid winter treat and enough left  over to make some tarts.Of course making the tarts was the first priority.
Following  a  recipe from Oprah's show.
1 pie crust rolled out ( I use tenderflake lard recipe that way always have frozen piecrust in freezer  ready to use)
 I have  just purchased 6 large fluted tart tins as I seem to prefer to make tarts now more than large pies.....
Otherwise this recipe could make a 9 inch pie or about 12 small tarts.
Printable Recipe
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup cold butter , cut into pieces
1/2 cup granulated sugar
1/4 cup all-purpose flour
4 cups fresh blueberries cleaned and washed
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons butter
To make crumb topping: Preheat oven to 400°. In a medium bowl, stir together the flour, brown sugar and cinnamon until well mixed. Work butter in with your fingertips until mixture resembles  small crumbs. Set aside.
To make filling: In a large bowl, stir together sugar and flour until well mixed. Gently stir in blueberries, lemon rind and lemon juice.Fill tart tins with filling , with last 2 Tbsp.  butter dot each tart with small amount of butter.
Sprinkle crumb topping evenly over top of tarts. Reduce oven temperature to 350°; place tarts in oven and bake until topping is golden brown, 25-35  minutes.
Serve  with more fresh blueberries, a dab of whipped cream or ice cream.