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)
Blueberry Flower Tart
Amount Per Serving
Calories 42Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Total Carbohydrates 7g2%
* Percent Daily Values are based on a 2000 calorie diet.