3 c. fresh blueberries (reserve few for garnish)
3 tbsp. cornstarch
1/4 c. orange juice
1 pkg. (6 shells) Ready-Crust graham cracker tart shells
3/4 c. sugar

Combine 1 1/2 cups blueberries and orange juice in a blender; puree. In a small saucepan combine pureed blueberry mixture, sugar and cornstarch. Cook on medium heat until thickened; remove from heat and let cool. Put about 1/4 cup fresh blueberries in each tart shell. Completely cover fresh berries with thickened, cooled sauce. Serve plain or top tarts with a dollop of fresh whipped cream or whipped topping and fresh blueberries to garnish. Yields 6 servings.