Super Simple 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.
Super Simple Blueberry Tarts
Super Simple Blueberry Tarts
AuthorJulie
Preheat 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.
Meanwhile, 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.)
Remove 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.
Ingredients
Directions
Preheat 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.
Meanwhile, 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.)
Remove 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.
This is brilliant! All the goodness of pie in about 15 minutes!
Great and simple. Will make this again!
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. 🙂
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
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. 🙂
would you be able to use blueberry pie filling?
Sure, you could substitute blueberry pie filling!
Thank you so much for the recipe, I added a bit of maple syrup and they are delicious.
Ooh, great idea!
Should you add any water to the saucepan for the cornstarch base or just make as it says in the recipe above?
No – the berries are juicy enough on their own!
Julie Your Blueberry Tart recipe is simple and tastes Delicious I will surely pass it on.
You saved the day! Thanks for this super easy, tasty recipe 🙂
Yay!
OMG! Amazing recipe! Had tart shells needed to use, plus frozen berries picked by a great friend… easy and delicious ! Can use the base of recipe for so many ideas! Thank you!
After all is done can they be frozen? Or should everything but the baking be done then frozen and baked when needed?
Exactly what I would like to know – can they be frozen?
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!
Another question, would frozen blueberries work ok in this recipe?
Definitely!
Could you substitute all of sugar for maple syrup?
Could i substitute blackberries? My property is surrounded by the delicious berries.
Absolutely!
I]=
Excellent! I halved the recipe and still worked great! Used lime lime juice and maple syrup with the berries which were thawed from frozen. Delicious!
These are delish!!!
I made them for our Canada Celebration. Only half of them made it to the party.
I’ve made a lot of blueberry pies and tarts in my day. Hands down the best and easiest recipe I’ve ever used. A HUGE hit with my husband and my 101 year old father! The addition I made was a tbsp of butter. Now going to make a pie with this recipe. Yum Yum!!!!
Fast. ? Easy. ? Yummy. ? Done. ?
Excellent recipe with excellent results. ?
Those were supposed to check marks & NOT question marks. Don’t know what happened there. Sorry.
No worries! 🙂
Those were supposed to be check Mark’s….not question marks. Sorry. Don’t know how that happened.
Love this recipe! I get requests for these tarts for every family gathering and showers. Thanks
Recently picked some Wild Blueberries , Raspberries and was searching for a tart recipe. Have to say this one is amazing and like the title says ‘super simple’! Was my first time making and so pleased it was deliciously successful:) Thank you!
Hi would you have any nutritional info on this recipe?
I don’t, sorry! but there are plenty of free programs you can run recipes through for nutritional analysis.
Can I use frozen blueberries, was cleaning out my freezer and found a bag? Thanks
The actual recipe seems to have disappeared off this page… I made it about a month ago but now cannot find any of the ingredients/instructions, and when I tried to click print, the page came up saying that the website has had a “critical error”.
How much cornstarch is required?
Comments from 2015? How did I not know about these before now?
Fabulous!
If I cannot serve all of them on the day I make them….would they last a few days in the fridge?
Sure thing!
so simple and quick and delish, will be making these often, thank youm
This are excellent, just made my second batch of the week with wild PEI blueberries!
Yay!!
Do I need to cook it after I fill the shells?
Nope!
awesome recipe! so easy. only made one change – I baked the tart shells on my bbq ! too darn hot to turn on the oven even for 10 minutes! A keeper for sure .
thank you
So smart!!
If using canned blueberries, would you add in the other spices? And would you still cook on the stove? Or could you just put the filling in the tarts and bake them ?
Just wanted to say thank you for the quick recipe for the filling.
I’ve been thinking about what to do with my frozen shells.
Unfortunately I froze all of this years blueberries, but I think it will still work well. Maybe?
I plan to put a thin layer of cream cheese on the tart shells. My mother is coming home tomorrow and it seems like something she would enjoy.
Pretty sure I have used a few parts of your other recipes while tinkering with some other ideas. I like to try to be creative. However, for stuff like this filling, it’s nice having something more tried and true to fall back on.
What is the best way of storing these after making?
These look AMAZING Beth!! My mouth was watering the entire time!
Is is possible to freeze some of the tarts for a later occasion, or would it ruin the berries?