Bursting with flavor, mini blueberry tarts are a delicious treat that will take your taste buds on a tantalizing journey. If you’re looking for an easy yet impressive treat to wow your family or friends, these mini blueberry tarts are the perfect solution.
Perfect as an after-dinner dessert, or to brighten up the lunch spread at your next gathering; these tiny treats are easy to make and endlessly enjoyable.
They’re small enough so everyone can have their own individual serving without any fuss! Whether it’s for special occasions or just weekend snacking at home, this recipe for Mini Blueberry Tarts will satisfy any cravings in a fun and flavorful way.
Homemade Blueberry Pie Filling and Mini Tarts
A few weeks ago, I made some homemade blueberry pie filling. I made a couple of whole pies, then had leftover pie crust. I decided to make mini blueberry tarts.
They went faster than the pies. I think it’s because they are so easy to eat as a small snack versus committing to a whole piece of pie. Kid-friendly mini pies are easy to make.
Do they look fantastic? Well, to be honest, they were a bit messy looking. However, when I put them on a tray and drizzled on the sweet glaze, they were quite appetizing looking.
Easy Mini Fruit Dessert
So, if you’re looking for something delicious that won’t break the bank, then mini blueberry tarts could be just what you’re looking for. They can be made using a homemade pie crust or a store bought pie crust.
I prefer to use a homemade blueberry pie filling for this dessert recipe though. It takes less than 15 minutes and for me, the flavor is so much better than the canned version and I can adjust the number of berries in the recipe.
Pro Tip. You can use any type of berry in this recipe. I like to use this
Blueberry Tart Recipe
I like to make the fruit pie filling first so it can cool while I make the pie dough.
Blueberry Fruit Pie Filling
In a medium saucepan, add the granulated sugar, corn starch, cold water, lemon juice, ground cinnamon and half the blueberries. Cook over medium-low heat stirring constantly about 8 to 10 minutes, until all the sugar is dissolved, and the pie filling mixture is boiling and starting to thicken.
Turn off the heat and add the butter stirring to melt and combine.
Add the remaining blueberries and gently stir. Allow to cool before using.
Pie Crust
In a mixing bowl, combine the flour and salt. Cut the cold butter into small pieces and add this to the flour.
Use a pastry cutter to work the butter and the flour mixture until the texture is pea size.
Next add the water and continue mixing until the dough pulls together to form a ball. While you can use this pastry dough right away, it is easier to work with if you form a dough disc and wrap it in plastic wrap and refrigerate for an hour.
Rolling out the dough. Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around and cut into 2-inch round circles.
Add the pie cough to mini tarts. Gently pressing in the dough on the bottom and up the sides.
Fill shells with berry mixture.
Bake until crusts are brown, and the fruit pie filling is bubbling, about 30 minutes.
Let cool slightly in tins. Run a knife around the outside edge of the tarts; remove from tins. Let cool completely on a wire rack.
Sweet Glaze
While the blueberry tarts are cooling, make the glaze.
In a small bowl, mix the powdered sugar, milk, and lemon juice. Drizzle over the cooled blueberry tarts.
Recipe Shortcuts and Variations
While you can make this recipe from scratch, you can substitute store bought ingredients to make this even faster.
Use canned pie filling and refrigerated pie dough and you will save about 30 minutes of prep and cooking.
Make this with any flavor of fruit pie filling.
Switch out the pie crust for crescent roll dough or sugar cookie dough. Just press into the mini tart tins and add the pie filling.
How Long Does a Fruit Tart Last in the Fridge?
The general rule of thumb is that they are best eaten the same day they are assembled.
Fruit tarts that do not contain any custard and cream base can be left out at room temperature for up to 2 days safely.
After that, it is best to refrigerate the tart. While they are safe to eat for up to 4 days, the quality of the tart itself is best if consumed within 2 days. To the fruit tart in the refrigerator, wrap leftovers in plastic wrap or store in an airtight container.
After that, the crust tends to get rather soggy and soften slightly with the moisture from the fruit filling.
Pro Tip. One way to help prolong the quality of the crust is to brush the crust with an egg wash before baking and adding the pie filling. This will help seal the crust.
Freezing Mini Fruit Pies
Cool pies completely. Place in the freezer on a baking sheet for 1 hour to set. Then place the mini pies in airtight containers and freeze up to 4 months.
Mini Blueberry Tarts
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Kitchen Essentials
Ingredients
Blueberry Tart Filling
- 4 Cups Blueberries divided
- 3/4 Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- 1 Teaspoons Lemon Juice
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Tablespoon Butter
Pie Crust
- 1 1/4 Cups All-Purpose Flour
- 1/2 Teaspoon Salt
- 8 Tablespoons Unsalted Butter Cut into 1/4 inch pieces
- 3 Tablespoons Water Ice Cold
Sweet Glaze
- 4 Tablespoons Powdered Sugar
- ½ to 1 Teaspoon Milk
- 1/8 Teaspoon Lemon Juice or Vanilla Extract
Instructions
Blueberry Fruit Pie Filling
- In a medium saucepan, add the granulated sugar, corn starch, cold water, lemon juice, ground cinnamon and half the blueberries. Cook over medium-low heat stirring constantly about 8 to 10 minutes, until all the sugar is dissolved, and the pie filling mixture is boiling and starting to thicken.
- Turn off the heat and add the butter stirring to melt and combine.
- Add the remaining blueberries and gently stir. Allow to cool before using.
Pie Crust
- In a mixing bowl, combine the flour and salt. Cut the cold butter into small pieces and add this to the flour.
- Use a pastry cutter to work the butter and the flour mixture until the texture is pea size.
- Next add the water and continue mixing until the dough pulls together to form a ball. While you can use this pastry dough right away, it is easier to work with if you form a dough disc and wrap it in plastic wrap and refrigerate for an hour.
- Rolling out the dough. Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around and cut into 2-inch round circles.
- Add the pie cough to mini tarts. Gently pressing in the dough on the bottom and up the sides.
- Fill shells with berry mixture.
- Bake until crusts are brown, and the fruit pie filling is bubbling, about 30 minutes.
- Let cool slightly in tins. Run a knife around the outside edge of the tarts; remove from tins. Let cool completely on a wire rack.
Sweet Glaze
- While the blueberry tarts are cooling, make the glaze.
- In a small bowl, mix the powdered sugar, milk, and lemon juice. Drizzle over the cooled blueberry tarts.
