Blueberry Flower Tarts
featured in 4 Pie Crust Desserts
Bite into these delightful Blueberry Flower Tarts and let the fruity flavors bloom in your mouth! These elegant, easy-to-make treats are perfect for a springtime brunch or a fancy afternoon tea.
Tasty Team
95% would make again
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Inspired by sugarapron.com
Total Time
45 minutes
45 min
Prep Time
30 minutes
30 min
Cook Time
15 minutes
15 min
Ingredients
for 20 servings
- 2 refrigerated pie crusts
- 2 cups blueberry (200 g)
- 1 tablespoon flour
- 1 teaspoon cornstarch
- 3 tablespoons sugar
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, softened
- egg wash
- powdered sugar, to serve
Nutrition Info
- Calories 81
- Fat 4g
- Carbs 9g
- Fiber 0g
- Sugar 3g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375°F (190°C).
- Roll out pie crusts onto a well-floured surface.
- Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
- Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
- Prick the bottoms with a fork.
- Freeze for 20 minutes.
- In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
- Divide filling between flower cups.
- Dot the top of mixture with butter.
- Brush egg wash on the petals.
- Bake for 15 minutes, or until edges are golden.
- Cool completely before serving.
- Sprinkle with powdered sugar.
- Enjoy!
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Inspired by sugarapron.com