Blueberry Crumble Tarts Recipe

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Blueberry Crumble Tarts Recipe
Blueberry Crumble Tarts Recipe photo by Taste of Home
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Blueberry Crumble Tarts Recipe

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Publisher Photo
Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 package (6 count) individual graham cracker tart shells
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • Ice cream or whipped cream, optional

Directions

Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings.
Originally published as Blueberry Crumble Tarts in Simple & Delicious June/July 2014

Nutritional Facts

1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 package (6 count) individual graham cracker tart shells
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • Ice cream or whipped cream, optional
  1. Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
  2. Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings.
Originally published as Blueberry Crumble Tarts in Simple & Delicious June/July 2014

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Reviews forBlueberry Crumble Tarts

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adobek User ID: 2846539 230646
Reviewed Aug. 3, 2015 Edited Sep. 22, 2015

"I tend to cut back on sugar in all recipes so I cut back a little in this one as well and it turned out great. This was a big hit in my house. Has anyone tried making this with frozen blueberries? I also made these using apples and they were just as delicious."

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sewsal User ID: 2105914 229727
Reviewed Jul. 18, 2015

"Is this enough sugar?"

MY REVIEW
mandybird208 User ID: 5624329 219960
Reviewed Feb. 7, 2015

"Blueberries are my fave fruit so naturally I had to make this! It is sooo good! Very easy and everyone loved it."

MY REVIEW
ColleenaG User ID: 1190332 79913
Reviewed Jun. 9, 2014

"Sooooo good and easy. I love a recipe that uses one measuring cup and spoon, making cleanup a breeze. I have made these 3 times and everyone loves them."

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