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Mini Blueberry Tarts

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 like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
  • Total Time
    Prep: 25 min. Bake: 15 min. + cooling
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Donna
    Aug 20, 2020

    I just made these in the jumbo muffin cups. Great.

  • Melissa
    Jul 21, 2020

    I'm wondering what size muffin cups, standard or the jumbo ones?

  • Monkeyshines1
    Oct 28, 2019

    No comment left