Stephencooks

• 3/4 cup unbleached all-purpose white flour
• 1/4 cup almond meal/flour (such as Bob's Red Mill ground blanched almonds)
• 2 teaspoons no-calorie granulated sweetener (such as Splenda)
• 1/8 teaspoon salt
• 4 tablespoons cold butter, cut in 1/4" dice
• 2 tablespoons cold non-fat or low-fat milk
• 3 tablespoons water, very cold

For the filling: 

• 4 cups blueberries
• 4 teaspoons cornstarch
• 1 1/2 teaspoons lemon zest
• 1" piece of ginger, peeled and grated
• 2 tablespoons lemon juice
• 1/2 cup no-calorie granulated sweetener (such as Splenda)
• Pinch salt

Glaze: 

• 2 teaspoons maple syrup
• 1/4 teaspoon water

Method

Make the crust:

1. Stir together the two flours, the no-calorie sweetener and the salt. 

2. Add the butter and, working quickly, rub the butter chunks between fingertips to break down and mix with the flour until the mixture has the consistency of corn meal. 

3. Add the milk and water and stir to combine (the mixture will be crumbly.) 

(Alternatively, the procedure can be done to this point in a food processor, with a few quick pulses to break down the butter and a couple more pulses to incorporate the liquids. Do not overprocess.) 

4. Scoop the dough mixture into a plastic food storage bag and knead it for a few seconds to press it into a ball. Refrigerate for at least 30 minutes.

Make the filling:

5. Reserve and set aside 1/2 cup of the blueberries – these will be scattered, uncooked, over the finished tarts. 

6. Simmer 1 cup of the blueberries with 2 tablespoons water for 3 minutes.

7. Add the corn starch, granulated sweetener, zest, ginger, salt and lemon juice to the pan. Stir to combine and simmer another minute. 

8. Stir in the remaining 2 1/2 cups of blueberries. Remove from the heat. 

Assemble and bake the tarts: 

9. Preheat the oven to 425º.

10. Roll out the dough to about 1/16 inch thickness. 

11. Cut the dough into 6 rounds approximately 4 1/2" in diameter. Divide the blueberry mixture between the six dough circles, mounding it up in the middle of each circle. 

12. Gather the edges of each piece of dough and fold it upwards and towards the center of the blueberry mound, pinching the dough together to form a little pouch to contain the filling. Place the tarts on parchment paper on a baking sheet. 

13. Bake 15 minutes in the preheated 425º oven, then reduce the oven temperature to 350º and bake another 20 minutes or so. The tarts are done when the crust is golden and the filling is bubbly. 

14. Stir together the maple syrup and water and paint the crust with the glaze. Scatter the reserved uncooked blueberries over the finished tarts and serve. 

Vanilla frozen yogurt or ice cream makes a nice accompaniment. 

Nutritional Estimate: 6 Servings. Per serving: 218 g Calories; 29 g Total Carbs; 3 g Dietary Fiber; 11 g Sugars; 10 g Fat; 20 mg Cholesterol; 54 mg Sodium; 4 g Protein. Weight Watchers: 5 points.

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