Mini Blueberry Tarts

Mini Blueberry Tarts are made with a flaky tart crust filled with sweet blueberry filling and baked until golden. This easy dessert serves 6–8 and takes about 40 minutes. Perfect for picnics, brunches, and afternoon tea!

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💜 Why You’ll Love This Mini Blueberry Tarts Recipe:

Beautiful and bite-sized—perfect for parties and brunch.
Fruity and not overly sweet.
Great way to use up fresh or frozen blueberries.
Portable and easy to serve.
Easy to prep ahead of time.
Customizable with lemon zest, spices, or other fruits.
Looks fancy but very beginner-friendly.
Can be made with store-bought dough.

🫐 Ingredients

1 sheet puff pastry or tart dough (store-bought or homemade)
1½ cups fresh or frozen blueberries
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 egg (for egg wash)
Optional: powdered sugar for dusting, whipped cream for topping

🧁 Directions

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Roll out pastry and cut into circles using a round cookie cutter or glass. Press into mini tart pans or muffin tins.
Make filling: In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes until thickened. Stir in vanilla.
Fill the crusts with blueberry mixture. Don’t overfill.
Brush pastry edges with beaten egg for golden color.
Bake for 20–25 minutes or until crusts are golden brown.
Cool before removing from tins. Dust with powdered sugar or top with whipped cream if desired.

💡Recipe Tips

Use a mix of fresh and frozen blueberries for extra texture.
For a richer crust, use shortcrust pastry instead of puff pastry.
Add a pinch of cinnamon or nutmeg to the filling for warmth.
Let tarts cool completely before topping with cream or serving.
Use silicone molds for easy tart removal.

🍷 What To Serve With Mini Blueberry Tarts?

Serve Mini Blueberry Tarts with whipped cream, vanilla ice cream or a drizzle of lemon glaze. They pair well with coffee, tea or fresh lemonade for a light summer dessert.

🧊 How To Store Mini Blueberry Tarts?

In the fridge: Keep in an airtight container for up to 3 days. Reheat slightly before serving if desired.
In the freezer: Freeze fully cooled tarts in a sealed container for up to 2 months. Thaw overnight in the fridge.

🔥 How To Reheat Leftover Mini Blueberry Tarts?

In the oven: Reheat leftover mini blueberry tarts at 300°F (150°C) for up 5–10 minutes until warmed.
In the microwave: Heat leftover mini blueberry tarts for up 10–15 seconds, but the crust may soften.

❓FAQs

Can I make Mini Blueberry Tarts in advance?

Yes! Mini Blueberry Tarts can be made a day ahead. Store them in the fridge and reheat slightly before serving if you like them warm. The crust stays crisp if stored in a dry container.

Can I use frozen berries for Mini Blueberry Tarts?

Absolutely. Frozen blueberries work well. No need to thaw, but add an extra teaspoon of cornstarch to thicken the juices.

Can I use a graham cracker crust for Mini Blueberry Tarts?

Yes. Press the graham cracker crust into mini pans and bake it for 5 minutes before adding the filling. It won’t be flaky, but it’s delicious and quicker.

Can I make Mini Blueberry Tarts without cornstarch?

Yes, substitute with flour or arrowroot powder. The goal is to thicken the blueberry mixture, so choose what you have on hand.

Are Mini Blueberry Tarts gluten-free?

Not by default, but use a gluten-free crust or gluten-free flour in homemade dough to make Mini Blueberry Tarts gluten-free.

What if my blueberry filling is too runny?

Cook it longer or add more cornstarch. Make sure to let it cool slightly before spooning it into the crusts to help it thicken.

Can I make a cream cheese filling in Mini Blueberry Tarts?

Yes! Mix cream cheese with powdered sugar and vanilla, spread it in the tart shell, and top with blueberry compote for a cheesecake version.

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