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Fresh Blueberry Tarts

7 reviews / 4.1 average

Well, isn’t that just the cutest dessert you ever saw?

Mmhm. It should be. I went through my own version of blueberry tart boot camp to make it happen.

After making about one million tart crusts unsuccessfully, and getting blueberry filling stains all over my counter top, and eating at least nineteen sloppy looking tarts, I finally think I’m getting the hang of this blueberry tarts making thing.

But I have a secret weapon.

It’s a …

Tart Pan.

Like, a pan for making tarts. AKA a helpful tool for wannabe fancy bakers. Here’s what it looks like.

Baking Pan

You should probably get one, too.

Because you know you want to fall in love with fresh blueberry filling with flecks of lemon zest inside a buttery textured crust, too. You probably already did. That’s why I like you.

Two blueberry tarts with homemade crust and are packed full of fresh blueberry filling.
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Fresh Blueberry Tarts Recipe

Fresh Blueberry Tarts


Description

These fresh blueberry tarts have a deliciously textured homemade crust and are packed full of fresh blueberry filling. The best summer dessert!


Ingredients

Units Scale

For the crust

  • 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/4 cup bran cereal (added for texture; if omitting, add another 2 tbs. flour)
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the filling

  • 3 cups fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2/3 cup sugar
  • Pinch of salt

Instructions

  1. Preheat oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form.
  2. Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12 minutes.
  3. Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).
  4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture so you can go back and “pile” the tarts a bit higher once the filling has set slightly.

Notes

Sooo, that blueberry filling? Yeah, it’s pretty much dessert-worthy on its own. Forget the crust, for the tart pan, forget anything else in the world and just let me slurp up the fresh zingy blueberry filling for the rest of my life.

  • Category: Dessert
  • Cuisine: American

Keywords: blueberry tarts, homemade tart crust, tart recipe

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Oh, for the love of a blueberry tart. And a chocolate tart. And a strawberry peach tart. And a turtle mocha tart?

I’m jeeest a little obsessed, so prepare yourself for more tarts!

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Recipe rating

22 Comments

  1. Pinch of Yum Logo
    MEL

    Greta recipe – where did you purchase that tart pan ? I looked around and cannot seem to find – thank you !

    1. Pinch of Yum Logo

      Hi, Andrea! Either one would actually be fine, since they are going through the food processor. They are not an essential ingredient – just something to add texture to the tart. 🙂

  2. Pinch of Yum Logo
    Dave

    Way, way,way too much lemon, either add the zest or the juice but not both. I had to double the entire recipe except the lemon to try and save the filling. It smelled like neo-citron and the blueberry taste was obliterated by the lemon.

  3. Pinch of Yum Logo
    LanYi

    I tried but the crust don’t need water and it was like cracking. Is this tart I am making is correct? ☹️






  4. Pinch of Yum Logo
    Zee

    I know how much patience and time you need to have to make this tart crusts. Every time I’m making little meringue tarts I need at least one hour just to do the crusts. But it’s worthwhile in the end:)






  5. Pinch of Yum Logo
    Sonja

    Oh my! What a divine filling! Had some leftover pastry dough a few days ago from my fresh apricot pie, enough for two tartlettes. Today I decided to fill the two tartlette shells w/ ingredients I have, including fresh blueberries & lemons. That person who claimed it was way too lemony clearly doesn’t eat lemon curd by the spoonful as I do! The perfect ratio, and I’m with you-who even needs the pastry; just give me a spoon and this filling!






  6. Pinch of Yum Logo
    Vinfille

    Oh my! What a divine filling! Had some leftover pastry dough a few days ago from my fresh apricot pie, enough for two tartlettes. Today I decided to fill the two tartlette shells w/ ingredients I have, including fresh blueberries & lemons. That person who claimed it was way too lemony clearly doesn’t eat lemon curd by the spoonful as I do! The perfect ratio, and I’m with you-who even needs the pastry; just give me a spoon and this filling!






  7. Pinch of Yum Logo
    Lindsay

    The filling is amazing! I just used pre-made tart shells instead of making the crust from scratch.
    Just the right amount of lemon to compliment the blueberries.






  8. Pinch of Yum Logo
    Johanna

    I made this recipe for my mum’s Birthday, it was so delicious! I have to agree the lemon was a little strong, next time I make it I’ll half the lemon and the lemon zest. Another thing is that I put too much pastry dough in the pans and it was a little too soft, it came out of the oven much paler than I thought it would. Also to make it clear for others, you don’t bake the tarts after the filling is in them.






  9. Pinch of Yum Logo
    Mei

    Does anyone have a link to the tart pan? I am looking for a four tart pan with removable bottoms like in the picture






  10. Pinch of Yum Logo

    I found your recipe and can hardly wait to get started. Can you please tell me, or did I miss it, how many tarts can I expect this recipe to make?
    I am using Tenderflake,, box of 12, frozen shells. I’m not sure if in the FACTS NOTES, on the back shows “Per 1 unbaked shell 21g, is supposed to lead me to the number of tarts for your recipe???
    Thanks,

    Larry