Blueberry Tarts

A muffin pan is used in this recipe to create bite sized tarts–premade tart shells can also be used.



 2 cups blueberries

1/2 cup sugar

1/4 cup water

2 tsp vanilla extract

1tsp almond extract
(optional–I used for a little extra flavor)

1 tbsp + 1/2 tsp flour
(for thickening the mixture–cornstarch may also be used)

Tart crust:

2 cups flour

1/4 tsp salt

1/4 tsp sugar

6 1/2 tsp cold water

1 + 1/3 sticks butter (do not melt)



Combine blueberries, sugar, and water in a saucepan over medium heat.

Allow the mixture to heat up and simmer for about two minutes until it starts to thicken.  Add vanilla and almond extracts, and slowly add flour while stirring.  Simmer until thick but still able to drizzle from spoon, before removing from heat.  Set aside and allow to cool.

 Preheat oven to 375 degrees.  In mixing bowl, combine dry ingredients–flour, salt, and sugar, and whisk together. Cut butter into small pieces, and using fingers, mix with flour mixture until it resembles coarse crumbs.

Sprinkle water over mixture, and stir together.  Pinch off a piece of the dough–the mixture should just hold together.

Gather the dough together on a floured surface, and roll into a ball.  Flatten the dough into a disk and cover with plastic wrap.  The dough should be refrigerated for about 10-15 min.

Once it has been refrigerated, roll the dough until it is flat.

Using a cookie cutter (or anything round that is slightly bigger than the cups of a muffin pan), evenly cut as many discs as you can from the dough, and set them aside.  Using the leftover scraps of dough, repeat this process until there is none remaining (I was able to get about 12 discs out of the dough with only a little remaining–exactly enough to fit into the 12 cups of my  muffin pan).

Lightly press each individual disc of dough into cups of a muffin pan until they conform to the shape of the cup.  The cups of the pan do not have to be buttered or floured if using a teflon/non-stick pan.

Once this process is finished, fill each shell with about a heaping spoonful of the blueberry mixture. Bake at 375 degrees for about 30-35 minutes or until tart shells are golden and crisp and filling is bubbly.  Allow to cool before eating–tarts should pop right out of the muffin pan once cooled!  Enjoy! ♥


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