maple blueberry jam tarts.

Basically a suggestion as to how to eat some dang awesome blueberry jam.

The next time you plan to make some blueberry jam, put down that packet of white sugar and swap it for brown. Splash in a generous amount of maple syrup instead of plain ol' water. The result - blueberry jam with a bit of zing. Real exciting stuff. Put some cream on it.

Maple Blueberry Jam Tarts
makes 5 to 6 four-inch-ish in diameter tartlets

tart crust recipe here

Bake the tart shells as instructed in the recipe and leave to cool before filling with jam.

For the maple blueberry jam:
1 1/2 pounds fresh blueberries
3/4 cup light brown sugar
1/2 cup maple syrup
2 tbsp lemon juice

Combine the blueberries, brown sugar, maple syrup and lemon juice in a large saucepan and stir. Bring mixture to a boil over medium-high heat. Stirring regularly, cook until the mixture thickens, around 10 to 12 minutes. Transfer jam to a bowl and cool to room temperature before filling the baked and cooled tart shells.

Refrigerate tarts until jam is cold.

For the cream:
heavy cream
confectioner's sugar (1 tbsp per cup of cream)

Combine the cream and confectioner's sugar in a bowl and whip to stiff peaks. Transfer whipped cream into a piping bag fitted with a star tip and pipe around the edges of the tarts.