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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.

Super Simple Blueberry Tarts

Super Simple Blueberry Tarts

AuthorJulie

Yields1 Serving

1 dozen frozen tart shells
Filing
3 cups fresh blueberries
½ cup sugar
2 tbsp cornstarch
pinch salt
2 tbsp lemon juice

1

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.

2

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.)

3

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.

Category,

Ingredients

 1 dozen frozen tart shells
Filing
 3 cups fresh blueberries
 ½ cup sugar
 2 tbsp cornstarch
 pinch salt
 2 tbsp lemon juice

Directions

1

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.

2

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.)

3

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.

Super Simple Blueberry Tarts
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53 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!

    • Lorraine
      October 9, 2022 at 6:25 pm

      Great and simple. Will make this again!

  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 🙂

    • Julie
      February 15, 2017 at 11:24 am

      Yay!

      • Lynette Burton
        May 20, 2020 at 4:32 pm

        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!

  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?

  13. Diane
    August 24, 2017 at 10:49 am

    Could i substitute blackberries? My property is surrounded by the delicious berries.

  14. Anonymous
    August 25, 2017 at 10:28 pm

    I]=

  15. C
    September 30, 2017 at 11:31 am

    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!

  16. Tina Renaud
    July 2, 2018 at 8:19 am

    These are delish!!!
    I made them for our Canada Celebration. Only half of them made it to the party.

  17. Faith Haack
    July 18, 2018 at 9:58 am

    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!!!!

  18. Denise
    February 4, 2019 at 3:10 pm

    Fast. ? Easy. ? Yummy. ? Done. ?
    Excellent recipe with excellent results. ?

    • Denise
      February 4, 2019 at 3:13 pm

      Those were supposed to check marks & NOT question marks. Don’t know what happened there. Sorry.

      • Julie
        February 7, 2019 at 8:44 pm

        No worries! 🙂

  19. Denise
    February 4, 2019 at 3:11 pm

    Those were supposed to be check Mark’s….not question marks. Sorry. Don’t know how that happened.

  20. Dawn
    March 16, 2019 at 12:40 pm

    Love this recipe! I get requests for these tarts for every family gathering and showers. Thanks

  21. Anonymous
    September 8, 2019 at 3:36 pm

    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!

  22. Doug
    February 12, 2020 at 2:43 pm

    Hi would you have any nutritional info on this recipe?

    • Julie
      February 27, 2020 at 3:02 pm

      I don’t, sorry! but there are plenty of free programs you can run recipes through for nutritional analysis.

  23. Kathy
    May 30, 2020 at 4:19 pm

    Can I use frozen blueberries, was cleaning out my freezer and found a bag? Thanks

  24. Madeleine Freedman
    June 4, 2020 at 7:28 pm

    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”.

  25. Stephanie
    June 7, 2020 at 7:10 am

    How much cornstarch is required?

  26. Anonymous
    August 6, 2020 at 6:31 pm

    Comments from 2015? How did I not know about these before now?
    Fabulous!

  27. Julie
    August 18, 2020 at 11:28 am

    If I cannot serve all of them on the day I make them….would they last a few days in the fridge?

    • Julie
      August 24, 2020 at 8:36 pm

      Sure thing!

      • julia
        March 17, 2021 at 8:53 pm

        so simple and quick and delish, will be making these often, thank youm

  28. sledwell
    September 18, 2020 at 3:19 pm

    This are excellent, just made my second batch of the week with wild PEI blueberries!

  29. Bob
    February 8, 2021 at 8:25 am

    Do I need to cook it after I fill the shells?

  30. liz ross
    July 30, 2021 at 12:05 pm

    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

  31. Alisha
    June 22, 2022 at 12:03 pm

    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 ?

  32. Anonymous
    October 2, 2022 at 3:05 pm

    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.

  33. Jaclyn
    October 14, 2022 at 8:01 pm

    What is the best way of storing these after making?

  34. A small world cup
    May 18, 2023 at 9:21 pm

    These look AMAZING Beth!! My mouth was watering the entire time!

  35. Bonnie Neelands
    July 6, 2023 at 9:46 am

    Is is possible to freeze some of the tarts for a later occasion, or would it ruin the berries?

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