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Super Simple Blueberry Tarts

Blueberry tarts

I made these last weekend, when we were invited over at the last minute to have dinner in our friends’ back yard. I wanted to make a pie, but there wasn’t time – and my crammed freezer had half a package of frozen tart shells left over from something or other that I kept having to move so I could close it, so I decided to solve two problems at once.

Most berries are sweetened and thickened with sugar and flour or cornstarch before being baked in a pie; in this case, the tart shells get a quick 10 or so minutes in the oven to get toasty while you simmer some berries on the stovetop with those same ingredients, reserving half the berries to stir in at the end so that they burst and pop and retain their juice. You then satisfyingly spoon the berry filling into the tart shells, and you’re done.

You could, I’m sure, spike the filling with lemon zest or spoon it over lemon curd, or top your filled tarts with a dollop of cream. But they were perfectly awesome straight up, served with a scoop of vanilla ice cream – so awesome in fact that I made another batch a couple days later, when my parents were stopping by for dinner. It’s the sort of dessert that demands – or rather politely asks, in a casual, summery sort of way – to be eaten outside.

Blueberry tarts
Blueberry tarts

Super Simple Blueberry Tarts

Recipe link

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July 27, 2015

  • Makes: Makes 1 dozen blueberry tarts.

Ingredients

1 dozen frozen tart shells

Filling

3 cups fresh blueberries

1/2 cup sugar

2 Tbsp. cornstarch

pinch salt

2 Tbsp. lemon juice

Directions

1Preheat the oven to 375F. Put the tart shells on a baking sheet and slide them into the oven for 10-12 minutes, until golden. Take them out.

2Meanwhile, put half the blueberries into a medium saucepan. In a small bowl, stir together the sugar, cornstarch and salt. Add to the berries along with the lemon juice and bring to a simmer; cook for a few minutes, until the berries burst and soften and the juices thicken. Once it comes to a boil, make sure it cooks for a full minute to maximize thickening potential and make sure it's not starchy.)

3Remove from the heat and stir in the remaining blueberries. Let sit for a minute to cool slightly, then spoon into the tart shells, piling them high.

Makes: Makes 1 dozen blueberry tarts.
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20 comments on “Super Simple Blueberry Tarts

  1. Sue.D
    July 27, 2015 at 3:46 pm

    This is brilliant! All the goodness of pie in about 15 minutes!

  2. Alicen
    July 28, 2015 at 5:28 am

    Our local blueberry u-pick opens on Thursday… and I had a package of tart shells fall out of the freezer when I opened the door a couple of days ago…. Seems like they were trying to tell me something. :)

  3. Jules @ WolfItDown
    July 29, 2015 at 4:00 am

    Mmm I remember mum would always make blueberry pie, this could be a small piece of nostalgia right there 😀 Thanks for the recipe Julie, I hope you’re keeping well and have a lovely Wednesday :) x

  4. Rk Shastri
    July 30, 2015 at 2:46 am

    Our local blueberry u-pick opens on Thursday… and I had a package of tart shells fall out of the freezer when I opened the door a couple of days ago…. Seems like they were trying to tell me something. :)

  5. Linda
    September 16, 2015 at 10:05 am

    would you be able to use blueberry pie filling?

    • Julie
      April 11, 2017 at 4:38 pm

      Sure, you could substitute blueberry pie filling!

  6. Tracey
    August 17, 2016 at 10:52 am

    Thank you so much for the recipe, I added a bit of maple syrup and they are delicious.

    • Julie
      August 18, 2016 at 10:45 am

      Ooh, great idea!

  7. Sammie
    August 18, 2016 at 12:03 pm

    Should you add any water to the saucepan for the cornstarch base or just make as it says in the recipe above?

    • Julie
      April 11, 2017 at 4:38 pm

      No – the berries are juicy enough on their own!

  8. Lou
    September 20, 2016 at 9:24 pm

    Julie Your Blueberry Tart recipe is simple and tastes Delicious I will surely pass it on.

  9. Teresa
    February 14, 2017 at 4:52 pm

    You saved the day! Thanks for this super easy, tasty recipe :)

  10. Debbie.
    March 25, 2017 at 6:44 am

    After all is done can they be frozen? Or should everything but the baking be done then frozen and baked when needed?

    • Sam
      April 8, 2017 at 8:40 pm

      Exactly what I would like to know – can they be frozen?

      • Julie
        April 11, 2017 at 4:40 pm

        Hmm.. I think in this case I’d freeze them after baking. Or freeze the filling, then thaw it and fill them when you’re ready to serve? I’m not sure they’d thaw well, but it’s worth a try!

  11. Sam
    April 11, 2017 at 4:42 pm

    Another question, would frozen blueberries work ok in this recipe?

  12. Stephanie
    July 23, 2017 at 1:31 am

    Could you substitute all of sugar for maple syrup?

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