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 take place.

After making about one million tart crusts unsuccessfully, and getting blueberry filling spots 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 a trump card.

It’s a …

Tart Pan.

Like, a pan for making tarts. AKA a valuable tool for wannabe elegant bakers. Here’s what it appears like.

Baking Pan

You need to most likely get one, too.

Due to the fact that you understand you wish to fall for fresh blueberry filling with flecks of lemon passion 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 summertime 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 up until big damp crumbs form.
  2. Spoon dough into private tart pans. Press the dough into the tart pan and up the sides up until 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. Lower heat and simmer. Stir periodically, up until berries begin to break down a little (3-4 minutes).
  4. In a little bowl, mix cornstarch with 2 tablespoons water. Stir into berry mix. Include lemon passion and juice, sugar, and salt. Give a boil, then minimize heat. Simmer and stir for 30 to one minute, or up until the mix begins to thicken. Get rid of 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 a little.


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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