Mini Blueberry Tarts

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.

Course Dessert

Cuisine American, Canadian

Prep Time 30

Cook Time 30

Chilling Time 45

Total Time 1 45

Servings

Calories 180kcal

Author Michelle

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

US Customary - Metric

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