Homemade Blueberry Tarts
Individual blueberry tarts with a buttery shortbread crust and jammy blueberry filling — stunning for summer parties, showers, & 4th of July, with just 30 minutes of active prep!
Servings: 6
Calories: 360kcal
Equipment
- 6 4 Inch Tart Shells
Ingredients
Crust
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ⅛ tsp salt
- ½ cup butter
Blueberry Filling
- 2 ½ cups frozen blueberries
- ½ cup fresh blueberries
- 2 TBSP cornstarch
- 1 teaspoon lemon juice
- ½ cup granulated sugar
Instructions
- Start by pulsing the flour, sugar, salt, and butter for the crust in your food processor, until the mixture starts to clump up.
- Divide the crust mixture into the 6 tart pans then press firmly into the pans and up the sides. Chill in the fridge for at least 30 minutes.
- While the crust is chilling, cook the frozen berries in a medium saucepan, with the cornstarch, lemon juice, and sugar, for about 5-6 minutes. Remove from heat, and let cool.
- Once the crust has chilled, preheat your oven to 375℉, prick the crusts with a fork in multiple spots, then bake for 15 minutes, until lightly golden. Let cool for about 15 minutes.
- Divide the cooked berries evenly among the tart crusts, then add the fresh berries on top.
- Chill in the fridge for 1 hour, then serve with whipped cream.
Notes
Store leftovers in the fridge in an airtight container overnight. These are best enjoyed the same day they are made, but will keep for 2-3 days.
Nutrition
Calories: 360kcal | Carbohydrates: 54g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 172mg | Potassium: 85mg | Fiber: 2g | Sugar: 32g | Vitamin A: 513IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg