Crust
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter cold diced or sliced
¼ cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for four hours or overnight. Roll dough out and cut it out to fit tart pans. Butter and flour tart pans and place pie dough in making sure to press out any air pockets and trim to fit top of tart pan.

Filling
4 cups fresh blueberries,
washed, drained well
1/2 cup granulated white sugar
1 tbsp. corn starch
2 tsp lemon juice
In a bowl, combine the blueberries, granulated sugar, corn starch and lemon juice. Mix to combine evenly. Place into pie crust lined tart pans about ¼ inch above top of pan; the tarts will shrink after baking.

Crisp Topping
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/3 cup flour
3/4 cup quick cooking rolled oats
pinch of salt
1/2 stick softened butter
In abowl, combine the flour, brown sugar, cinnamon, salt and butter. Stir with a fork until the mixture is crumbly and evenly blended. Spread the mixture over the berries and bake at 375 degrees Fahrenheit for 40 minutes. Let cool before removing tarts from pans. After they have cooled, top with fresh whipped cream and lemon zest. Garnish with fresh a sprig of mint.