Fresh blueberries shine in these delicate small-batch Mini Blueberry Tarts. A buttery, crisp tart shell is topped with jammy and fresh blueberries for a simple, yet elegant treat.
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Why you'll love this recipe
Small batch: makes just enough for 6 individual tarts, perfect for small gatherings or afternoon tea.
Make-ahead friendly: tart shell pastry can be prepared ahead for easy assembly.
Fresh & seasonal: showcases blueberries at their best, without overpowering sweetness.
Ingredients you'll need
Pastry:
- all-purpose flour: regular plain flour
- almond flour: adds a little nuttiness; you can sub with all-purpose flour
- granulated sugar: adds a little sweetness
- salted butter: cold; cut into cubes; or if using unsalted butter, add a pinch of salt
- egg white: or ice cold water
Blueberry filling:
- fresh blueberries: a total of 1 ⅓ C
- ½ C to be cooked down
- ½ C for filling
- ⅓ C for decoration
- water
- lemon zest
- granulated sugar: adjust according to the sweetness of the blueberries
Slurry: (for blueberry filling)
- cornstarch: for thickening up the blueberry filling
- lemon juice + water: brightens and balances out the sweetness
How to make mini blueberry tarts
Make the tart shell pastry:
In a food processor, pulse flour, sugar, and butter until crumbly.
Add egg white or ice water; pulse until dough comes together.
Shape into a disc, wrap, and chill 20-30 min.
Divide into 6 portions (30g each), roll into balls and flatten.
Press into 2 ½" tart molds (dough slightly above rim).
Prick with a fork, chill 15-20 min.
Line with paper liners + pie weights, bake at 375°F for 20-25 min until lightly golden.
Remove weights, cool slightly, then unmold. Cool completely.
Make the blueberry filling:
Cook ½ C blueberries + ½ tablespoon water in a saucepan until berries break down (3-4 min).
Stir in cornstarch slurry (cornstarch + lemon juice + water), zest, and sugar. Simmer until thickened.
Stir in ½ C fresh blueberries off heat.
Assemble
Spoon hot filling into tart shells.
Top with reserved ⅓ cup blueberries.
Chill in the fridge until set, 30 min or overnight.
How to serve
Serve the mini blueberry tarts with a dollop of whipped cream, vanilla ice cream, or enjoy on their own.
Pair the tarts with a matcha latte, or green tea for the perfect afternoon snack.
How to store
The pastry tart shells can be made in advanced and frozen in an airtight container in the freeze for up to 1 month.
Re-bake in the oven from frozen, until the shells are crisp once again before filling with the blueberry filling.
Assembled blueberry tarts can be covered and stored in the fridge for up to 2 days.
Expert tips
Keep it cold: Chill your butter before making the dough.
Cold butter = flakier, crisper tart shell.
Dock & weight: Dock the pastry with a fork and use pie weights or beans during blind-baking to prevent puffing.
Remove weights halfway to let the bottom crisp.
Make it larger: You can make a larger 6" tart with the same amount of pastry.
Other delicious blueberry recipes you may like
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Mini Blueberry Tarts
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Pastry:
- 70 g all-purpose flour
- 30 g almond flour
- 15 g granulated sugar
- 42 g salted butter cut into cubes
- 17 ml egg white or ice cold water
Blueberry filling:
- 150 g fresh blueberries divided (½ C to be cooked down, ½ C for filling)
- 7 ml water
- ½ teaspoon lemon zest
- 40 g granulated sugar dependent on blueberry's sweetness
Slurry: (for blueberry filling)
- 5 g cornstarch
- 5 ml lemon juice
- 3 ml water
Decoration:
- 50 g fresh blueberries, for the tops
Instructions
Make the tart shell pastry:
- In a food processor, combine all-purpose flour, sugar and salted butter.
- Process the mixture until it resembles coarse crumbs.
- Add in egg white or ice cold water and pulse until dough holds together when lightly squeezed between your hands.
- Transfer the dough onto a large piece of plastic wrap.
- Gather the dough, shape into a disc, wrap well and let it rest in the fridge for 20-30 minutes.
- After resting, divide the dough into 6 equal portions, about 30g.
- Roll each portion into balls.
- Press and flatten each dough ball into a disc.
- Place the dough into a 2 ½" tart tin mold. Shape and gently push the dough above the rim by about 1cm.
- Prick the tart dough with a fork to prevent too much puffing.
- Place the tart onto a small baking sheet.
- Repeat with the remainder.
- Chill the tarts in the fridge or freezer for 15-20 minutes.
Bake:
- Preheat oven to 375F.
- Remove tarts from the fridge/freezer.
- Line the tart with a paper muffin liner and place pie weights into the well.
- Bake the tart shells for 20-25 minutes, or until lightly golden in color.
- Remove tarts from the oven and carefully remove the pie weights.
- Let the tarts cool on a wire rack for 5-10 minutes, and then remove the tin molds.
- Allow the tarts to completely cool before filling.
Make the blueberry filling:
- Reserve ⅓ cup of blueberries for topping.
- In a medium saucepan, bring ½ C of small blueberries and ½ tablespoon of water to a boil over high heat.
- Reduce the heat, simmer, stirring occasionally until the berries begin to break down, 3-4 minutes.
- In a small bowl, combine cornstarch with lemon juice and 3ml of water. Pour into the saucepan.
- Add in the lemon zest and sugar and bring it to a boil, then reduce the heat and simmer.
- Keep stirring until mixture begins to thicken, about 30-60 seconds.
- Remove the saucepan from the heat and stir in ½ C fresh blueberries.
Assemble:
- Immediately spoon the hot blueberry mixture into the cooled tart shells.
- Divide and arrange the reserved ⅓ cup of blueberries on the top, pressing down slightly to help them adhere.
- Refrigerate the tarts until cooled, about 30 minutes and up to overnight.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
Homemade pastry dough rocks so flaky and melt in your mouth delicious! These are perfect for a teatime gathering just the right size.
Michelle
Thanks Bobbi, the addition of the ground almonds really adds such a subtle nutty flavor to the crust 🙂
Tasia
I needed a treat to take to work tomorrow and this post came at the perfect time. They look so adorable and the sneak tastes I took tell me they are going to be a hit!
Michelle
Hi Tasia, glad to hear that you were able to whip up a batch for your workmates! 🙂
David @ Spiced
I like the bit of almond flour in there! This is perfect for summer berry season - my kind of dessert for sure!
Michelle
Thanks David, the almond flour really gives it a nice subtle nuttiness! 🙂
Raymund | angsarap.net
Those fresh blueberries really make them pop!
Michelle
Thanks Raymund, the combination of fresh and cooked blueberries really ties the tartlets together! 🙂
Ben | Havocinthekitchen
Delicious, luscious, and so pretty - these little beauties are perfect for the remaining weeks of summer!
Michelle
Thank you Ben! Best way to enjoy those fresh summer blueberries!