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.
8TablespoonsUnsalted ButterCut into 1/4 inch pieces
3TablespoonsWaterIce Cold
Sweet Glaze
4TablespoonsPowdered Sugar
½ to 1TeaspoonMilk
1/8TeaspoonLemon Juiceor 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.
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.