Blueberry Tartlets
Updated November 13, 2025
These mini blueberry tarts deliver a crisp, sweet crust and a glossy, jam-meets-compote filling that still pops with whole berries. Build them with classic all-purpose flour or a 1:1 gluten-free blend, and sweeten with granulated sugar or maple syrup. The method scales beautifully and uses removable-bottom mini tart pans for clean, stress-free unmolding.
Blueberry Tartlets
Prep Time25 mins
Cook Time22 mins
Total Time3 hrs 10 mins
Servings tartlets
Cook ModePrevent screen from going darkIngredients
For the crust:
- 1 1/4 cups (150 g) all-purpose flour (or a 1:1 GF blend)
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine salt
- 8 tbsp (113 g) cold unsalted butter, diced (keep cold; 1/2" cubes)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1–2 tbsp milk (add by the teaspoon as needed)
For the filling:
- 1 1/2 cups (225 g) blueberries for the sauce (fresh or frozen)
- 2 cups (300 g) fresh blueberries to fold in
- 1/4–1/3 cup (60–80 ml) water (use less with maple; more with sugar)
- 2/3 cup (135 g) granulated sugar or2/3 cup (160 ml) maple syrup
- Pinch of salt
- 1 1/2 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional; consider omitting if using maple)
Optional toppings: softly whipped cream, lemon zest ribbons, or a dusting of powdered sugar.
Instructions
- Whisk dry ingredients. Whisk together flour, sugar, and salt.
- Cut in butter. Work in cold butter until sandy with pea-sized bits.
- Add wet. Whisk yolk, vanilla + 1 tbsp milk; drizzle and press until dough holds. Add milk by the teaspoon if dry.
- Chill. Wrap and chill 1 hour.
- Press & bake shells. Grease 4 mini pans; divide dough and press. Chill 30 mins. Bake at 375°F/190°C for 18–22 mins.
- Cook sauce. Simmer berries (for sauce) with water + sweetener; thicken with cornstarch slurry.
- Flavor & fold. Off heat, stir in vanilla (and almond if using). Fold in fresh berries.
- Fill & chill. Spoon into cooled shells. Chill 2–4 hours.
How to store
Once filled, keep tartlets refrigerated and enjoy within 2–3 days. Freeze unbaked or baked shells (not assembled tartlets).
Notes
- Maple syrup adds caramelly depth; consider skipping almond extract if using maple.
- For a 9-inch tart, blind bake with weights to prevent slumping.
- Gluten-free: use a reputable 1:1 GF blend; add milk by teaspoons until the dough presses together.
Nutrition (per tartlet, est.)
| Calories | 298 | Carbs | 39g |
| Fat | 12g | Protein | 6g |
| Sugar | 19g | Sodium | 150mg |
FAQ
Can I substitute cornstarch?
Arrowroot works but may set softer after chilling—start 1:1.
Why add fresh berries at the end?
They keep structure and give juicy pops; frozen berries soften in thawing.
Do I have to blind bake?
Not for minis if well chilled. For larger tarts, blind bake.