# Blueberry Tartlets 

These mini blueberry tarts deliver a crisp, sweet crust and a glossy, jam-meets-compote filling that still pops with whole berries. You can build them with classic all-purpose flour or a 1:1 gluten-free blend, and sweeten the fruit with either granulated sugar or maple syrup. The method is straightforward, scales beautifully for gatherings, and is designed for **removable-bottom mini tart pans** so unmolding is stress-free. 

*Serves 4 standard mini tartlets; scale notes included below.* 

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## Table of contents 
- [Ingredients](#ingredients) 
- [Fresh vs frozen blueberries](#fresh-vs-frozen-blueberries) 
- [Maple syrup option](#maple-syrup-option) 
- [Can I use other fruit?](#can-i-use-other-fruit) 
- [Tart crust](#tart-crust) 
- [Blueberry filling](#blueberry-filling) 
- [Mini tart pans](#mini-tart-pans) 
- [Can I make 5 instead of 4 tarts?](#can-i-make-5-instead-of-4-tarts) 
- [Can I roll it out instead of pressing it in?](#can-i-roll-it-out-instead-of-pressing-it-in) 
- [Do I need to use pie weights?](#do-i-need-to-use-pie-weights) 
- [Make ahead and how to freeze](#make-ahead-and-how-to-freeze) 
  - [The dough](#the-dough) 
  - [Unbaked tart shells](#unbaked-tart-shells) 
  - [Baked tart shells](#baked-tart-shells) 
  - [The filling](#the-filling) 
- [How to store](#how-to-store) 
- [Can I freeze them?](#can-i-freeze-them) 
- [Gluten-free option](#gluten-free-option) 
- [Blueberry Tartlets (Recipe)](#blueberry-tartlets-recipe) 
- [FAQ](#faq) 

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## Ingredients 

**Flavor notes & swaps.** Almond extract gives the blueberry sauce a pastry-shop vibe; lemon zest + lemon extract push it in a brighter direction. For a lemony profile, start with **1 tablespoon zest** and adjust to taste before folding in the whole berries so the citrus doesn’t overpower.   
*(Image placement: ingredient overhead right after this paragraph — see IMAGE_MAP)* 

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## Fresh vs frozen blueberries 

Use **either fresh or frozen berries** to cook the sauce, then fold in **fresh berries** at the end so you keep those juicy, intact pops in every bite. Frozen berries soften after thawing because ice crystals disrupt cell walls, which changes texture; great for cooking or blending, less ideal when stirred in whole.