Mini Blueberry Tarts Recipe – Made From Scratch

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Warm bursting fresh blueberry flavour, crumbly, sweet-tart crust and a kick from lemon are all that we look for on hot summer days or during long winter nights. These mini blueberry tarts will melt your hearts and make you fall in love with homemade fruity jams.

Let us know how they turned out in the comments below!

mini blueberry tarts

Mini blueberry tarts; is a recipe for people who want to enjoy tarts but don’t have the time and energy to put into a full pie bake. They’re small, sweet, with the same crumbly pie crust and a zingier flavour with the use of fresh blueberries in HALF THE TIME!!

So, if you are short on time and have a get together at home these are the perfect mini treats for your table! Fancy a full pie more? Here are, our mixed berry pie and salted caramel apple pie recipes for you to enjoy!

blueberry tarts

Ingredients For Mini Blueberry Tarts

For Crust

For Filling

  • 3 cups fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 2/3 cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 1/2 tablespoon fresh lemon juice
  • Pinch of salt

Tools You’ll Need

ingredients

How To Make Mini Blueberry Tarts?

For Crust

Here’s our delicious mini blueberry tarts recipe, you need to start by preheating your oven at 375 ℉. Then grab your food processor add flour, bran, sugar, salt, and butter to the processor. Blend and combine the ingredients until they form large moist crumbs. Touch and feel the crumbly texture like clumpy sand, you’ll know it’s done!

Next, using a wooden spoon, spoon the dough into your individual mini tart pans (see link above) or muffin tin (link give above as well) and press the dough in the tart pans covering their base and up the sides as well! You can use your hands to press it down, make sure there are no open spaces left for it will lead to the tart breaking.

Refrigerate the pans for around 10-15 minutes and then prick the bottom of the dough all over with a fork or toothpick. Bake the crusts for 5-6 minutes. They should firm up and hold shape. Don’t take them out yet, let them cool.

For Filling

In a saucepan bring ½ cup water and 1 1/2 cups of blueberries to a boil over high heat. Then reduce the heat and let it simmer. Stir it occasionally, keep it under the flame until blueberries start to break down slightly (This usually takes around 4-5 minutes).

While the blueberries are simmering, in a mixing bowl mix the cornstarch with 2 tablespoons of water and stir this into the blueberry mixture. Add the fresh lemon zest and juice, sugar, and salt to this mixture. Bring the mixture to a boil and reduce the heat to a gentle simmer.

Simmer and stir for a minute until the mixtures start to come together and thickens slightly. Remove from the heat and stir in the remaining fresh blueberries that you have. Let this blueberry mixture cool down for a bit before adding on top of the cold tart shells and reserve a little mixture for drizzling on top!

For Lattice

Time to weave a lattice pattern with your dough. Now for these mini blueberry tarts, grab your dough (any dough would do). Roll it out on a well-floured surface, no need for it to be thick 1-2 cm thick will work best.

Cut out thin strips from the dough, the thinner the better, see out mini-tarts. Next lay them in a crisscross manner on top of the already filled tart shells. Press down the sides to the pie crust. If you like to make the lattice on your countertop and then chill before placing and pressing on the tarts.

Bake the tarts for 7-9 minutes until the lattice turns a golden brown colour. Take out, and let them cool down before releasing them from the pan. Drizzle the leftover reserved filling mix and enjoy!

mini blueberry tarts 

Expert Tips For The Best Mini Blueberry Tarts

Making The Pastry Ahead Of Time:

When making a tart, always remember that the main most delightful component of this recipe is getting the pastry right! And to do that you can relieve yourself from the burden of thinking about the pastry while you’re working on the flavours.

Make the pastry ahead of time so that you get enough time to focus on your flavours. One big advantage of this would be that the pastry needs time to rest to be perfect. So just make your pastry ahead of time for it to rest properly and give you time to focus on other things as well.

Cracks On The Pastry?

When you notice cracks in your pastry, do not worry! Do not panic and try to avoid fixing it at the time. Let it be because often the pastry filling provides enough moisture and acts as a glue for the filling which gives it the best chance of staying together.

Left Over Pastry?

Do not dispose of the leftover crust, you can reroll it and bake little sugar cookies or crust crackers by baking them for around 5-8 minutes at 375 ℉ in the oven!

blueberries

How To Store These Mini Blueberry Tarts?

Tarts are easily stored when cooked, let them cool down after baking and store them in a tray and cover them with plastic wrap loosely. The Tarts will last for around 7 days in the fridge covered like this. And if you have uncooked tarts, they will not survive for more than a day because of the fresh ingredients which are why avoid this sort of storing method.

mini blueberry tarts

FAQs Regarding This Mini Blueberry Tarts Recipe

Can I use a store-bought shortcrust pastry?

Yes! you absolutely can get a boxed shortcrust; you can easily roll and bake a store-bought pastry. However, we prefer homemade pie crusts because (You know it) freshly made food is the best!

Can I use any other fruits other than blueberries?

Absolutely! You can use any type of fruits for this tart, you can use strawberries and a strawberry filling, similarly, you can use raspberries or blackberries as well!

mini blueberry tarts

mini blueberry tarts
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5 from 5 votes

Mini Blueberry Tarts Recipe - Made From Scratch

Warm bursting fresh blueberry flavour, crumbly, sweet-tart crust and a kick from lemon are all that we look for on hot summer days or during long winter nights. These mini blueberry tarts will melt your hearts and make you fall in love with homemade fruity jams.
Course Dessert, Snack
Cuisine American
Keyword blueberry tarts, mini bluberry tarts recipe, recipe
Prep Time 25 minutes
Cook Time 25 minutes
Cool Time 1 hour 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 551kcal
Author Hearty Cook Book

Equipment

  • A large mixing bowl
  • Food processor
  • Bench scraper (optional)
  • Sieve
  • A saucepan
  • Minitart pans or muffin tins

Ingredients

For Crust

For Filling

  • 3 cups fresh blueberries rinsed and dried
  • 2 tablespoons cornstarch
  • cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • ½ tablespoon fresh lemon juice
  • Pinch Salt

Instructions

For Crust

  • Here’s our delicious mini blueberry tarts recipe, you need to start by preheating your oven at 375 ℉. Then grab your food processor add flour, bran, sugar, salt, and butter to the processor. Blend and combine the ingredients until they form large moist crumbs. Touch and feel the crumbly texture like clumpy sand, you’ll know it’s done!
  • Next, using a wooden spoon, spoon the dough into your individual mini tart pans (see link above) or muffin tin (link give above as well) and press the dough in the tart pans covering their base and up the sides as well! You can use your hands to press it down, make sure there are no open spaces left for it will lead to the tart breaking.
  • Refrigerate the pans for around 10-15 minutes and then prick the bottom of the dough all over with a fork or toothpick. Bake the crusts for 5 minutes. They should firm up and hold shape. Don’t take them out yet, let them cool.

For Filling

  • In a saucepan bring ½ cup water and 1 1/2 cups of blueberries to a boil over high heat. Then reduce the heat and let it simmer. Stir it occasionally, keep it under the flame until blueberries start to break down slightly (This usually takes around 4-5 minutes).
  • While the blueberries are simmering, in a mixing bowl mix the cornstarch with 2 tablespoons of water and stir this into the blueberry mixture. Add the fresh lemon zest and juice, sugar, and salt to this mixture. Bring the mixture to a boil and reduce the heat to a gentle simmer.
  • Simmer and stir for a minute until the mixtures start to come together and thickens slightly. Remove from the heat and stir in the remaining fresh blueberries that you have. Let this blueberry mixture cool down for a bit before adding on top of the cold tart shells and reserve a little mixture for drizzling on top!

For Lattice

  • Time to weave a lattice pattern with your dough. Now for these mini blueberry tarts, grab your dough(any dough would do). Roll it out on a well-floured surface, no need for it to be thick 1-2 cm thick will work best.
  • Cut out thin strips from the dough, the thinner the better, see out mini-tarts. Next lay them in a crisscross manner on top of the already filled tart shells. Press down the sides to the pie crust. If you like to make the lattice on your countertop and then chill before placing and pressing on the tarts.
  • Bake the tarts for 7-9minutes until the lattice turns a golden brown colour. Take out, and let them cool down before releasing them from the pan. Drizzle the leftover reserved filling mix and enjoy!

Notes

Expert Tips For The Best Mini Blueberry Tarts

Making The Pastry Ahead Of Time:

When making a tart, always remember that the main most delightful component of this recipe is getting the pastry right! And to do that you can relieve yourself from the burden of thinking about the pastry while you’re working on the flavours.
Make the pastry ahead of time so that you get enough time to focus on your flavours. One big advantage of this would be that the pastry needs time to rest to be perfect. So just make your pastry ahead of time for it to rest properly and give you time to focus on other things as well.

Cracks On The Pastry?

When you notice cracks in your pastry, do not worry! Do not panic and try to avoid fixing it at the time. Let it be because often the pastry filling provides enough moisture and acts as a glue for the filling which gives it the best chance of staying together.

Left Over Pastry?

Do not dispose of the leftover crust, you can reroll it and bake little sugar cookies or crust crackers by baking them for around 5-8 minutes at 375 ℉ in the oven!

 

How To Store These Mini Blueberry Tarts?

Tarts are easily stored when cooked, let them cool down after baking and store them in a tray and cover them with plastic wrap loosely. The Tarts will last for around 7 days in the fridge covered like this. And if you have uncooked tarts, they will not survive for more than a day because of the fresh ingredients which are why avoid this sort of storing method.

 

NUTRITION INFORMATION

Calories: 551cal | Carbohydrates: 83g | Protein: 5g | Fat: 23.8g | Saturated Fat: 18g | Cholesterol: 16.1mg | Sodium: 455.8mg | Potassium: 60mg | Sugar: 45.5g | Vitamin A: 211.6IU | Vitamin C: 13.8mg | Calcium: 65mg | Iron: 1mg

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