Blueberry season! Try these blueberry & apple tarts

Although we can get blueberries year round nowadays, the really good ones start to come in around the middle of May. The season isn't actually all that long -- it goes until the end of August, max.
Blueberries are my favorite fruit and this time of year, I eat them obsessively.
My friend Mary Ann Barnes -- a healthy dessert specialist -- came up with this recipe. When the blueberry crop is plentiful, try it out!

RECIPE:  Blueberry, Apple and Walnut Tarts

Serves 8

Ingredients and supplies:

2 pre-made pie crusts

Parchment paper

3 baking apples (such as Jonathan), cored and cut into large chunks

2 tablespoons lemon juice.  

1 cup frozen or fresh blueberries

2/3 cup chopped walnuts

1/3 cup natural sugar

3 tablespoons whole wheat flour1 teaspoon cinnamon

Instructions:
Preheat oven to 400 degrees. Cut parchment paper into 8 5-inch squares.

Roll each pie crust into a 12-inch square.  Cut each pie crust into quarters, about 6-inch squares.  Place one piece of pie crust onto a piece of parchment paper.  Press into a cup in a cupcake pan, molding pie crust onto the side, but keeping parchment paper from folding into dough.  Repeat until all eight cups are molded.

In a medium bowl, toss apple pieces with lemon juice.  Combine remaining ingredients and toss lightly to coat.  Divide apple mixture into each cup.  Fold dough down over apple mixture and sprinkle lightly with a pinch of natural sugar.

Bake for 35 – 40 minutes, or until crust is lightly brown.  Serving suggestion: top with Greek yogurt.