Mini Blueberry Tartlets
All Recipes Desserts & Frostings Mini Blueberry Tartlets

Mini Blueberry Tartlets

The perfect tart (or cake!) filling is one that never runs and lets the fruit be the star of the show. These mini blueberry tartlets created by our friend Audrey Laferriere are sweet and tart, they tickle your taste buds and keep you coming back for more!

  • Experience


Pie crust:

  • 450g cold butter
  • 750g pastry flour
  • 30g sugar
  • 15g salt
  • 265g cold water


  • 425g frozen blueberries
  • 150ml juice from thawed blueberries
  • 90g sugar
  • 20g cornstarch
  • Zest of 1 lemon

Egg wash:

  • 1 egg
  • 1 egg yolk
  • 30g cream
  • 5g Nature’s RAW Sugar (1 tsp)
  • 2g salt (1/2 tsp)


Pie crust:

  1. Place ice cubes in a medium-size pitcher and add cold water.
  2. Cube butter and add to flour in the bowl of a stand mixer fitted with the paddle attachment.
  3. Mix on low until the butter is the size of peas or smaller.
  4. In a medium bowl weigh out salt and sugar.
  5. Add 265g of ice water to the sugar/salt mix when the butter and flour mixture is ready.
  6. Change from paddle to dough hook attachment.
  7. Pour the cold water solution onto the flour and mix on low until all the flour is incorporated.
  8. Form the dough into a log and wrap it in cling film.
  9. Let the dough rest in the fridge for 1-2hours.

Blueberry Pie filling:

  1. Thaw blueberries in a strainer fitted over a bowl to catch the juices.
  2. Check the quantity of juice- either press the fruit against the strainer to release more juices, or add water to make 150ml of liquid.
  3. Put 115ml of juice and the sugar in a saucepan and bring to a boil.
  4. In a small bowl mix the remaining juice with the cornstarch and whisk.
  5. Add a bit of boiled juice to the cornstarch mixture, whisk and then pour it all back into the saucepan.
  6. Bring the mixture to a boil while whisking energetically with the heat still on high.
  7. Turn the saucepan back and forth and make sure to whisk into the corners to ensure it doesn't scorch.
  8. As the cornstarch starts to gel from the heat, the mix will turn into a very satisfying glossy filling.
  9. Take it off the burner and pour it over the thawed fruit.
  10. Stir in the lemon zest.


  1. Once the blueberry pie filling has cooled, cut the log into four discs so that it is more manageable to roll out (FYI each disk is enough for one full-size pie crust).
  2. Roll out the pie dough to 2-3mm thick, dusting your work surface and the top of the pie dough to prevent sticking.
  3. Using a large round cookie cutter punch out disks that are wider than your mini pie molds (or muffin tins).
  4. Place the pie dough into the mini pie molds, pressing along the bottom and top corners.
  5. Scoop the blueberry filling into the prepared pie molds using a medium ice-cream scooper.
  6. Brush a thin layer of egg wash (ingredients above) along the outer rim.
  7. Roll out the pie dough to 2-3mm thick, dusting your work surface and the top of the pie dough to prevent sticking.
  8. Using a large round cookie cutter (slightly larger than the top of your mold) punch out top crust disks.
  9. (Wrap the remaining dough in cling film, identify and place in the freezer for your next pies!)
  10. Place disks on top of the blueberry pie filling.
  11. Press along the top edge and cut off excess crust.
  12. Cut a whole in the top using a pairing knife.
  13. Brush with egg wash and sprinkle generously with Nature’s RAW sugar.
  14. Place mini blueberry tart on a baking tray and bake at 375°F for 35 minutes.
  15. Best enjoyed with vanilla ice cream!