My kids are lovers of blueberries so when we whipped up this Flower Blueberry Tarts Recipe they went crazy! We love that they are the perfect size for their small hands and of course there are never any leftovers. These are ranking pretty highly with the family next to the Peanut Butter & Jelly Snack Bars we made last week.
With all the steps it takes to make these Blueberry Tarts I let my younger kids tackle a few that don’t require stove use. My oldest took on the stove tasks and I watch him but all four of my kids love to cook and bake. So let’s dive into the recipe…
Related: Chocolate Tart with Strawberry Mousse Recipe
Flower Blueberry Tarts
The recipe makes approximately 18 tarts total.
What You Need
- 1 roll Refrigerated Pie Crust
- 1 tablespoon Butter, melted
- Cookie Cutters
- Sauce Pan
- Mini Muffin Pan
Filling
- 1 ½ cups Blueberries
- ½ cup Sugar
- 1 tablespoon Butter
- 1 teaspoon Cornstarch + 2 teaspoons of water
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 tablespoon Water
Garnish (optional)
- ¼ cup Whipped Topping
- Fresh Blueberries
- Mint Leaves
How to Make Flower Blueberry Tarts
Preheat oven to 350°F. Unroll the pie dough onto a well-floured surface. Using a ‘Flower’ cookie cutter, cut out as many flower shapes as possible. Using a rolling-pin, roll out the scraps and continue to cut out ‘flower’ shapes until the dough runs out. We got 18 ‘Flowers’.
Press each ‘flower’ into a greased mini muffin pan. Press the base down into the bottom well and gently fold the petals back around the top of the muffin pan, to create the ‘flower’ shape.
Poke the bottom and sides of the ‘flowers’ with a fork.
Bake for 10 minutes. Keep aside to cool.
Related: Baked Brie In Pastry Recipe
Meanwhile, make the blueberry pie filling.
Combine the blueberries, water, sugar, lemon zest and butter in a saucepan can bring it to a boil over medium-high heat. Reduce heat the heat and simmer for 5 minutes, stirring occasionally, until berries start to break down.
In a small bowl, mix cornstarch with 2 teaspoons water. Add the slurry to the berry mixture and keep stirring till the mixture thickens. Take it off the heat and stir in the lemon juice. Keep aside to cool.
Once the ‘Flower’ tart shell cools, fill each shell with about 1 tablespoon of the blueberry pie filling.
Garnish with a dollop of whipped topping, fresh berries and a sliver of mint leaves. (Optional)
Related: Instant Pot Cheesy Goulash Recipe
What is your favorite Blueberry recipe?
What You Need
- 1 roll Refrigerated Pie Crust
- 1 tablespoon Butter melted
- Mini Muffin Pan
- Cookie Cutters
- Sauce Pan
Filling
- 1 ½ cups Blueberries
- ½ cup Sugar
- 1 tablespoon Butter
- 1 teaspoon Cornstarch + 2 teaspoons of water
- 1 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 tablespoon Water
Garnish (optional)
- ¼ cup Whipped Topping
- Fresh Blueberries
- Mint Leaves
Directions
-
Preheat oven to 350°F.
-
Unroll the pie dough onto a well-floured surface. Using a ‘Flower’ cookie cutter, cut out as many flower shapes as possible. Using a rolling-pin, roll out the scraps and continue to cut out ‘flower’ shapes until the dough runs out. We got 18 ‘Flowers’.
-
Press each ‘flower’ into a greased mini muffin pan. Press the base down into the bottom well and gently fold the petals back around the top of the muffin pan, to create the ‘flower’ shape.
-
Poke the bottom and sides of the ‘flowers’ with a fork.
-
Bake for 10 minutes. Keep aside to cool.
-
Meanwhile, make the blueberry pie filling.
-
Combine the blueberries, water, sugar, lemon zest and butter in a saucepan can bring it to a boil over medium-high heat. Reduce heat the heat and simmer for 5 minutes, stirring occasionally, until berries start to break down.
-
In a small bowl, mix cornstarch with 2 teaspoons water. Add the slurry to the berry mixture and keep stirring till the mixture thickens. Take it off the heat and stir in the lemon juice. Keep aside to cool.
-
Once the ‘Flower’ tart shell cools, fill each shell with about 1 tablespoon of the blueberry pie filling.
-
Garnish with a dollop of whipped topping, fresh berries and a sliver of mint leaves. (Optional)
Sarah Bailey says
OK how amazing are these! I love the look of them made as a little flower so cute. And who doesn’t love a nice tart at any time.
Rebecca says
so fun and look yummy! I look forward to trying this with gluten-free crust! Thank you for sharing!
Danielle says
I want to try these! They look so delicious and tasty! Blueberries are my favorite!
1stopmom says
These tarts look so pretty! I like that the recipe is not too complicated. I definitely want to make these the next time blueberries go on sale.
Kristy Bullard says
These are too cute and they sound delicious! I am supposed to be bringing something to a bridal shower next week and these would be perfect.
Farrah Less says
My husband love blueberry too he likes it on his oatmeal. I am definitely trying this recipe in this weekend, I bet everyone in my family would love this.
Angela Ricardo Bethea says
These flower tart look really yummy and cute!! My niece would love this for sure. I will definitely give this a try.
Terri Beavers says
I’ve got to pull my cookie cutters out of the drawer to see what shapes I have. This would be so much fun to make with the grandkids. I’m on a hunt for recipes and crafts because we’re going to have a rainy weekend.
Wendy Polisi says
This recipe looks so yummy and cute! I would love to make these for a party.
Carrie says
What an adorable idea, perfect for Spring!
Chin chin says
My kids also like to bake but they haven’t tried making tarts yet. Perhaps will have tarts for our next baking project. The flower blueberry tarts you made look delicious and beautiful. I want that flower shaped dough cutter too.
Kate Andrews says
This is so clever! I would have never figured this out. What a beautiful way to present such a yummy treat. I might have to make these for Mother’s Day!
Tiffany Haywood says
These are so very pretty! They ALMOST look too pretty to eat except for the fact that they also look deliciious!