Blueberry Tartlets

Updated November 12, 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
👩‍🍳 Author: Your Brand Test Kitchen 🍽️ Course: Dessert 🌎 Cuisine: American-style
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Prep Time25 mins
Cook Time22 mins
Total Time3 hrs 10 mins
Servings – +  tartlets
★★★★☆ 5 from 10 votes
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Ingredients

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 or 2/3 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

1. Whisk dry ingredients. Whisk together flour, sugar, and salt.
2. Cut in butter. Work in cold butter until sandy with pea-sized bits.
3. Add wet. Whisk yolk, vanilla + 1 tbsp milk; drizzle and press until dough holds. Add milk by the teaspoon if dry.
4. Chill. Wrap and chill 1 hour.
5. Press & bake shells. Grease 4 mini pans; divide dough and press. Chill 30 mins. Bake at 375°F/190°C for 18–22 mins.
6. Cook sauce. Simmer berries (for sauce) with water + sweetener; thicken with cornstarch slurry.
7. Flavor & fold. Off heat, stir in vanilla (and almond if using). Fold in fresh berries.
8. 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.)

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.