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196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
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Mini Blueberry Tarts
Recipe Summary
Yield: Makes 2 Dozen Tarts
Ingredients
Ingredient Checklist
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
4 tablespoons confectioners’ sugar
Salt
6 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons cold water
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
2 cups blueberries
Gallery
Mini Blueberry Tarts
Recipe Summary
Yield: Makes 2 Dozen Tarts
Gallery
Mini Blueberry Tarts
Mini Blueberry Tarts
Mini Blueberry Tarts
Recipe Summary
Yield: Makes 2 Dozen Tarts
Recipe Summary
Yield: Makes 2 Dozen Tarts
Yield: Makes 2 Dozen Tarts
Makes 2 Dozen Tarts
Ingredients
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons confectioners’ sugar
- Salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 to 3 tablespoons cold water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 2 cups blueberries
Directions
Pulse flour, confectioners’ sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.
Reviews
Add Rating & Review
196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
Reviews
Add Rating & Review
196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
Add Rating & Review
196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
196 Ratings
5 star values:
28
4 star values:
40
3 star values:
73
2 star values:
38
1 star values:
17
- 5 star values:
- 28
- 4 star values:
- 40
- 3 star values:
- 73
- 2 star values:
- 38
- 1 star values:
- 17
All Reviews for Mini Blueberry Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Blueberry Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
