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Easy Blueberry Tarts

Easy Blueberry Tarts

Kate Battistelli
Super easy, flaky, and loaded with blueberry goodness! Take these to your next pot-luck and be the hit of the show!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 18 tarts

Ingredients
  

  • 2 cups fresh blueberries
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 2 sheets puff pastry
  • 6 tablespoons butter cut into 18 pieces
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • Powdered sugar for sprinkling on baked tarts

Instructions
 

  • Mix blueberries with the sugar, flour, salt, lemon juice and zest. Stir to coat berries. Set aside.
  • Thaw puff pastry for 40 minutes (if not previously thawed), and when thawed but still cold, gently unfold the first sheet and lay flat on a lightly floured surface. Refrigerate the other sheet to keep cold.
  • Cut each sheet into 9 squares, 18 total.
  • Grease your muffin tins.
  • Place one square in each muffin tin and press it in. Use a fork to poke a few holes in the bottom to prevent a bubble from forming.
  • Add blueberry mix about halfway up each section. Add one piece of butter to each and sprinkle with sugar.
  • Bake at 400 for 15-20 minutes or until tarts are golden. Cool and sprinkle with powdered sugar or add a dollop of whipped cream. Enjoy the sweet, crispy goodness!