Home Dishes & Beverages Pies Blueberry Pies

Mini Blueberry Tarts

Name: Mini Blueberry Tarts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 mini tarts.
Ingredients: 2 cups fresh blueberries; 1/3 cup sugar; 4 teaspoons cornstarch; 2 sheets refrigerated pie crust; 1 large egg yolk, lightly beaten

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min. + cooling

Makes

6 mini tarts

Updated: Jul. 28, 2022

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 crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

Ingredients

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

Directions

Preheat oven to 425°. Crush half 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 crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.
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.

Nutrition Facts

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

Mini Blueberry Tarts

Ingredients

Directions

Nutrition Facts

More from Taste of Home