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How to Make Blueberry Tarts

Updated on December 18, 2012

Quick & Easy Blueberry Tarts -

Not just one, but two tart recipes in a row. See, I told you that I've been loving my tarts lately! For those of you who thought that my easy apple tart recipe was too time consuming, I've got something just for you. Today's recipe is a simple one for miniature blueberry tarts. They're baked up in a cupcake pan for an individualized touch, and take less than 45 minutes to make from start to finish. Now, that's not at all that bad for a blueberry dessert created from scratch! So, sit back, enjoy the pictures, and take a few minutes to learn how to make blueberry tarts. Once you see how easy they are, you'll be wanting to make a batch for yourself!


Active Time - 15 Minutes

Total Time - 45 Minutes

Makes - 6 Miniature Tarts

Helpful Tip -

A little bit of lime zest and juice adds a much needed tart aspect to the blueberries. It really helps to brighten, freshen up, and enhance the blueberry flavor!

Ingredients -

Tart Dough -

  • 3/4 Cup Flour
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1/6 Cup Sunflower or Vegetable Oil
  • 1 1/2 Tablespoons Milk

Blueberry Filling -

  • 1 Pint Fresh Blueberries
  • 1 Teaspoon Sugar
  • Zest & Juice from 1/4 Lime


The above picture shows the tart dough before baking. The below picture shows the tarts with blueberries before the final bake. In either case, please excuse my muffin pan. It's older than I am.

Process -

  1. Preheat oven to 400 degrees Fahrenheit
  2. Combine flour, sugar, salt, oil and milk into a large bowl. Stir until a dough loosely forms.
  3. Divide the dough into equal portions and press evenly into each section in your muffin/cupcake pan. Since the dough contains a fair amount of vegetable oil, you won't need to grease or spray your pan before lining with the dough.
  4. Poke the dough at the bottom of each section with a fork. This protects the tart dough from from bubbling up during baking.
  5. Place the tart dough in the oven and bake for 15 minutes. The crust should be lightly browned when you remove from the oven. Cool for 10 minutes.
  6. In the meantime, increase the oven temperature to 425F and begin assembling the blueberry filling.
  7. In another bowl, combine the fresh blueberries with the juice and zest of your quarter of lime. Sprinkle on the sugar and give the mixture a good stir.
  8. When the crusts have cooled for 10 minutes, spoon equal amounts of blueberries into each tart crust. You should pile the blueberries higher than the crust line because they will shrink a little during the final baking time.
  9. Bake for 10 minutes. The crusts will be golden brown and the blueberries will have just begun to pop open and release their juice.
  10. Cool for 10 minutes before serving.


Unlike many other fruits that need more time to cook, blueberries bake up fast! In fact, they're the whole reason as to why this recipe takes so little time to create. Use it to your advantage! These are the perfect little tarts to please your guests and leave them with the impression that you really worked diligently over these individualized desserts. It'll be our little secret that they're actually a breeze to make! Thanks for reading my article on how to make blueberry tarts. Enjoy!


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    • sgbrown profile image

      Sheila Brown 

      9 years ago from Southern Oklahoma

      Yummmm! This sounds great, and easy. I love blueberries and this looks so good! I am going to try it right away. Voted up and yummy (useful). :) Thanks for SHARING this recipe.

    • Joe Macho profile imageAUTHOR


      9 years ago from Colorado

      phoexnix2327 - Wow. Blueberries a luxury in the UK. I just learned something new! Not to boast, but I've been picking up fresh blueberries for less than a dollar lately. ;) It's been great!

      Danette Watt - I was thinking of replacing my pans, but your feedback convinced me to keep them! They've just got too much character to trash. I appreciate your feedback.

    • Danette Watt profile image

      Danette Watt 

      9 years ago from Illinois

      I'll have to give this a try. And the best pans for baking and cooking are the old, scorched ones. I have several such pans that I've thought of replacing but just can't bear to part with them. Voted up and...too bad there isn't a "tasty" feedback link!

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 

      9 years ago from United Kingdom

      Blueberries are a luxury here as they are so expensive. This recipe is just the thing to use up left over blueberries on those one-off days when we have blueberry pancakes. Well done, sir.


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