Modern Blueberry Tarts
These blueberry tarts are absolute perfection in the palm of your hand. From the juicy blueberries to the lemony crust, it'll make you go beyond the wall.
Servings 6 tarts
Equipment
- Mini Tart Pans (see notes)
Ingredients
Blueberry Filling
- 2 tablespoons Cinnamon Sugar
- 2 pints Blueberries
- Confectioners Sugar
Lemon Pastry Dough
- 1 1/4 cup Flour
- 7 tablespoons butter
- 1 Egg
- 2 tablespoons Confectioners Sugar
- 1 tablespoon Cornstarch
- 1 Lemon zested
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
Dough
- Get the flour, salt, sugar and cornstarch mixed with cold butter. Incorporate until it looks like breadcrumbs, you know the routine.
- Then add the zest, vanilla and egg until the dough is formed. If it's too sticky add a bit more flour. When done, wrap it up and let it rest in the fridge for at least a half hour.
Assembly
- Once rested, turn the oven on to 375°.
- Cut the dough to fit the pan and start working it in, cutting off whatever excess you have.
- After the dough is pressed into the pan, add enough berries to only make a single layer on the bottom of the tart. I know it doesn't seem like a lot with the little pans but it's plenty. Please refrain from dumping a handful into the pie shell. Your time will come for that.
- Sprinkle some cinnamon sugar evenly over the berries. Put in the oven for about 20-25 minutes or until the berries are bubbling and the crust is nice.
- Now, take a handful of the fresh berries you have and just pile them on. Don't be afraid to give a little push down to make sure the fresh berries stay in place. If you see juice coming out from the baked berries, then you've done everything right so far.
- To finish it, dust the tarts with some powdered sugar. If you're feeling adventurous, infuse the powdered sugar with some more lemon zest like I did!
- Seriously, that's it.
- It's easy, rustic, simple, and most of all it doesn't cover up the blueberries like most fruit pies/tarts with sugary fillings would tend to do. As you can see, the berries baked in the oven pop and create a sort of preserve that adds another texture to the tart. Yeah, I really liked this, can you tell?
Notes
- See? Easy. Simple. Oh, so simple. The hint of lemon in the dough really goes great with the blueberries. And even with the powdered sugar sprinkled on top, it's not a sweet tart. So again, the blueberries take center stage and it's gloriously perfect for spring.
- I used small, 4 inch tart pans because that's all I have and I like them better. But if you have a bigger tart pan then go nuts. Remember though - if you're using a 9 inch tart pan, you'll have to increase the cooking time to closer to an hour.
- If you're looking for tart pans, these right here look very similar to mine that I used. But if you're looking for a more traditional mini tart pan that may not get lost in your cabinet, then check this one out here. Here's an 11 inch pan that looks nice and would be amazing for a stunning looking pie to bring somewhere. As well as a super fancy rectangle one. (These are amazon affiliate links and I will get a small kickback if you use them to shop. Thank you!!)
