Fresh Blackberry Tarts
___First, with can & stick in hand, stumble down any suitably steep blackberry briared hill. Pick until irritation of insects & imbedded thorns balances the desire for tarts. ( Approx. 1 3/4 cups US)
___Return up the hill, falling occasionally (use a coffee can for the pail & seal the plastic lid before setting out) & pause huffing at hill top to allow berrys to rest.
___Gently pour berrys into a collander & rinse well; some worms don't fit through collander so pick out by hand.
___Place rinsed berrys in bowl & add:
1 to 2 tablespoons flour or Bisquick
2 tablespoons granulated sugar
___Send someone to store for pie shells
___Receive pie shells & realize you have only enough berrys for tarts.
___Preheat oven to 400 deg F
___Using 1 prepared shell, cut into 1/4's
___On a ungreased baking tray, lay out 1/4's, fill with berry mix, wet the edge & seal over.
___Prick tetrahedron outline in crust & sprinkle with sugar (cinnimonnum
optional)
___Bake for 40 to 50 minutes.
Note: Untested recipe; check back in 3 hours
Update: Baking time above is mostly suited to an oven fire; bake until golden brown , about 20 - 25 minutes. Recipe tested acceptable.
