Fresh Blueberry Tarts

this dish

Well, isn’t that simply the prettiest dessert you ever saw?

Mmhm. It needs to be. I went through my own variation of blueberry tart bootcamp to make it occur.

After making about one million tart crusts unsuccessfully, and getting blueberry filling discolorations all over my counter top, and consuming at least nineteen careless looking tarts, I lastly believe I’m mastering this blueberry tarts making thing.

However I have an ace in the hole.

It’s a …

Tart Pan.

Like, a pan for making tarts. AKA an useful tool for wannabe expensive bakers. Here’s what it appears like.

Baking Pan

You ought to most likely get one, too.

Since you understand you wish to fall for fresh blueberry filling with flecks of lemon enthusiasm inside a buttery textured crust, too. You most likely currently 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

4.1 from 7 evaluations


These fresh blueberry tarts have a pleasantly textured homemade crust and are jam-packed loaded with fresh blueberry filling. The very best summer season dessert!

Active Ingredients


For the crust

For the filling


  1. Preheat oven to 375 degrees. In a food mill, integrate flour, bran, sugar, salt, and butter; procedure till big wet crumbs form.
  2. Spoon dough into specific tart pans. Press the dough into the tart pan and up the sides till securely loaded. Freeze for about 10 minutes. Puncture 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. Minimize heat and simmer. Stir sometimes, till berries begin to break down somewhat (3-4 minutes).
  4. In a little bowl, mix cornstarch with 2 tablespoons water. Stir into berry mix. Include lemon enthusiasm and juice, sugar, and salt. Give a boil, then decrease heat. Simmer and stir for 30 to one minute, or till the mix begins to thicken. Eliminate from heat and stir in staying fresh berries. Instantly put hot berry mix into cooled tart shell. Reserve a little berry mix so you can return and “stack” the tarts a bit greater once the filling has actually set somewhat.


Sooo, that blueberry filling? Yeah, it’s basically dessert-worthy by itself. Forget the crust, for the tart pan, forget anything else on the planet and simply let me slurp up the fresh zingy blueberry filling for the rest of my life.

Keywords: blueberry tarts, homemade tart crust, tart dish

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 consumed, so prepare yourself for more tarts!

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