Mini Blueberry Tarts Recipe
Mini Blueberry Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I served this recipe to my family while we were on vacation and they were all amazed! The best part, I didn't spend tons of time on it thanks to refrigerated pie dough. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 4 teaspoons cornstarch
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 large egg yolk, lightly beaten

Directions

Preheat oven to 425°. Crush half of the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
On a lightly floured surface, unroll pastry sheets. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Spoon blueberry mixture evenly into pastry cups. Cut out six 2-in. circles from remaining pastry; place over filling. Brush yolk over pastry.
Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate. Yield: 6 mini tarts.
Originally published as Mini Blueberry Tarts in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 mini tart: 383 calories, 18g fat (8g saturated fat), 43mg cholesterol, 249mg sodium, 52g carbohydrate (18g sugars, 1g fiber), 3g protein.

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  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 4 teaspoons cornstarch
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 large egg yolk, lightly beaten
  1. Preheat oven to 425°. Crush half of the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
  2. On a lightly floured surface, unroll pastry sheets. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Spoon blueberry mixture evenly into pastry cups. Cut out six 2-in. circles from remaining pastry; place over filling. Brush yolk over pastry.
  3. Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate. Yield: 6 mini tarts.
Originally published as Mini Blueberry Tarts in Taste of Home Christmas Annual Annual 2018

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