Blueberry Mince Tarts or Pies
Makes 30 tarts or two 8 × 1 1/4-inch (20 × 3 cm) open-face pies
There are several ways to roll out the dough for these tarts or pies. You can use two clean plastic produce bags cut along two sides and opened up to create two sheets. Or you can roll it between wax or parchment paper. And, of course, there is the old-fashioned method of using the countertop. All methods require a dusting of flour to prevent the dough from sticking.
1 recipe Blueberry Mince Tart or Pie Filling
1 recipe Tart and Pie Pastry
For Tarts
Roll out one of the two balls of dough to form a circle of pastry 12 inches (30 cm) in diameter. Cut the dough using a 3 1/2-inch (9 cm) diameter cutter or lid from a wide-mouth Mason jar. Lift the circles with a pancake lifter and place each in a lightly oiled or nonstick muffin cup or tart tin. Repeat with the second ball of dough. Gather any loose scraps and reroll until all the dough is used up, making a total of about 30 tart shells. Spoon about 3 tablespoons (45 mL) of the blueberry filling into each tart shell. Bake the tarts at 350°F (180°C) for 20 to 25 minutes or until the crusts are golden brown. Remove the tarts from the tins while they are still warm and allow to cool on a wire rack.
Per tart: calories: 161, protein: 2 g, fat: 4 g, carbohydrate: 31 g (16 g from sugar), dietary fibre: 2 g, calcium: 37 mg, iron: 1 mg, magnesium: 15 mg, phosphorus: 75 mg, potassium: 220 mg, sodium: 39 mg, zinc: 0.3 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 1 mg, vitamin B 6: 0.1 mg, folate: 17 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 3 mg, vitamin E: 2 mg, omega-6 fatty acids: 0.2 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 5%, fat 23%, carbohydrate 72%
For Pies
Roll out one of the two dough pieces to form a circle of pastry 12 inches (30 cm) in diameter. Carefully lift the dough with one or two pancake flippers and position the dough onto a slightly oiled 8-inch (20 cm) pie dish. Arrange the dough in the pie dish using small amounts of dough to fill any gaps and patch any broken areas. Trim any excess overhang with a knife and flute the edges by pressing into the pie dough towards the center of the pie at the edge with the thumb of one hand, and using the forefinger and thumb on your other hand to crimp the crust. Continue this method all around the perimeter of the pie shell to give the pie a decorative look. Put half of the blueberry mince filling into the pie shell. Repeat the whole procedure to make the second pie. Bake at 350°F (180°C) for 45 to 50 minutes.
Per 1/8 pie: calories: 302, protein: 4 g, fat: 8 g, carbohydrate: 57 g (30 g from sugar), dietary fibre: 5 g, calcium: 69 mg, iron: 2 mg, magnesium: 27 mg, phosphorus: 141 mg, potassium: 412 mg, sodium: 73 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B 6: 0.2 mg, folate: 31 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 2 mcg, vitamin C: 6 mg, vitamin E: 3 mg, omega-6 fatty acids: 0.4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 5%, fat 23%, carbohydrate 72%
