Fresh Blueberry Tarts

introduction

This recipe makes small fresh blueberry tarts with a crisp crust and bright filling. It is quick to make and is good for a small gathering or dessert after dinner. For another easy blueberry choice, try a cornmeal blueberry muffins recipe that uses similar fruit flavors.

why make this recipe

This tart is bright, simple, and uses fresh berries. The crust is quick to make in a food processor. The filling cooks fast and keeps the blueberry flavor. You can make the shells ahead and add filling when ready.

how to make Fresh Blueberry Tarts

Ingredients :

• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 cup bran cereal
• 1/3 cup sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter
• 3 cups fresh blueberries
• 2 tablespoons cornstarch
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2/3 cup sugar
• Pinch of salt

Directions :

1. Preheat oven to 375 degrees.
2. In a food processor combine flour, bran, sugar, salt, and butter and process until large moist crumbs form.
3. Spoon dough into individual tart pans and press it firmly into the sides.
4. Freeze the tart shells for about 10 minutes.
5. Prick the bottom of each shell with a fork.
6. Bake the shells for 10 to 12 minutes and then let them cool.
7. In a saucepan bring 1/4 cup water and 1 cup blueberries to a boil.
8. Reduce heat and simmer until the berries start to break down, about 3 to 4 minutes.
9. In a small bowl mix cornstarch with 2 tablespoons water.
10. Stir the cornstarch mixture into the berry mixture.
11. Add lemon zest, lemon juice, sugar, and a pinch of salt to the pan.
12. Bring the mixture to a boil, then reduce heat and simmer until thickened.
13. Remove the pan from heat and stir in the remaining blueberries.
14. Pour the filling into the cooled tart shells.
15. Reserve some filling to pile higher on the tarts once the filling has set.

how to serve Fresh Blueberry Tarts

Serve the tarts chilled or at room temperature. Add a small dollop of whipped cream or a light dusting of powdered sugar. Serve with coffee or tea for a simple dessert.

how to store Fresh Blueberry Tarts

Cover the tarts and store in the refrigerator for up to 3 days. If you make shells ahead, keep them covered at room temperature for one day or frozen for up to one month. Do not leave filled tarts at room temperature for long.

tips to make Fresh Blueberry Tarts

Keep the butter cold for a flakier crust. Press the dough firmly into the tart pans so shells hold their shape. Let filling cool slightly before adding to shells to avoid soggy crust. Chill tarts so the filling sets well.

variation (if any)

Add a small pinch of cinnamon to the filling for warm flavor. Swap half the blueberries with raspberries for a mixed berry tart. Use a touch of vanilla extract in the filling for extra aroma.

FAQs

Can I use frozen blueberries?

You can use frozen blueberries, but thaw and drain them before cooking to avoid extra water.

Can I make the crust without a food processor?

Yes. Cut cold butter into the dry ingredients with a pastry cutter or two knives until crumbs form.

How do I keep the crust crisp?

Blind bake the shells until light golden and let them cool completely before adding the filling.

Conclusion

For another take on fresh blueberry tarts and a tested recipe with tips, see Fresh Blueberry Tarts Recipe – Pinch of Yum.