Blueberry Flower Tarts #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad

These Blueberry Flower Tarts are super easy and quick to make. Mini flower shaped crusts filled with a sweet homemade blueberry filling.

It’s day two of #SpringSweetsWeek and I’m drooling over all of the delicious recipes we’re sharing with you.  What are some of your favorites so far? 

Don’t forget that over 27 bloggers are sharing plenty of delicious sweet treats this week AND a fabulous giveaway from our sponsors is going on as well.  The prize packages are listed in this post for Pink Lemonade Rice Krispie Treats. 

Below today’s recipe is the rafflecopter for you to enter the giveaway.  Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity.

Fun way to serve mini blueberry tarts

Today, I am sharing this cute and fun way to serve mini blueberry tarts.  They just say Spring with their fun flower shape!  I’ve shared other recipes with blueberries on the blog, but this one is my new favorite!  

Now, I am all for shortcuts when it comes to making some recipes.  This one is a perfect one to use store bought pie crust, the refrigerated kind.  It’s easy and quick.  

Confession time:  I thought I had a flower cookie cutter. I did not.  I went to a couple of stores and they were sold out.  Go figure!  So I went old school and made a stencil of one to use.  Perfect.  

I also love that I used Dixie Crystals sugar in the blueberry pie filling.  It’s the only sugar I use for whenever recipes call for sugar, brown sugar, or powdered sugar. A quality product with over 100 years in the making, is tops in my book. Dixie Crystals generously sent me sugar to use for recipe creation, as well as they are giving away a beautiful Bundt pan (see giveaway).  

Tips to make mini blueberry flower tarts

If you are using refrigerated pie crust, be sure to let it sit out about 30 minutes before you use it.  I lightly floured my board before unrolling it out.  I used a 4 inch flower cookie cutter and mini muffin pans. 

Don’t be shy with the non-stick spray when spraying the muffin pans, you don’t want your flower shells to stick.  Place each flower shaped dough into a mini muffin cup.  Gently press down and then gently press each petal back on the muffin pan. You will only be making 4 or five on a 12 mini muffin cup pan.  You need to space them out.  Pricking the bottom and sides with a fork will keep them from curling or “bubbling” up.  

When making the filling for these mini blueberry tarts, I like to burst a few of the berries while they are simmering to get the filling a little thicker.  Do this with the back of a wooden spoon – take care that it won’t burst on you! Allow the filling to cool completely and it will be thicker if you do.  We found we like them chilled but they are pretty darn tasty at room temperature too.  

The blueberry flower tarts went so fast that I think I will need to make them again!  

Blueberry Flower Tarts

These Blueberry Flower Tarts are super easy and quick to make. Mini flower shaped crusts filled with a sweet homemade blueberry filling.

5 from 1 vote

Print Pin Rate

Equipment

• 4 inch flower cookie cutter
• mini muffin pans
• non-stick spray
• medium pot

Ingredients

• 1 pkg refrigerated pie crust (2 rolls are in the package)
• 1 3/4 cup fresh blueberries (if using frozen, thaw and drain before using)
• 2 tbsp water
• 1/2 cup sugar
• 1 tbsp butter
• 1 tsp lemon zest
• 2 tsp cornstarch
• 4 tsp water
• 1 tbsp fresh lemon juice

Instructions

• Preheat oven to 350 degrees. Spray mini muffins pans with non-stick spray. Set aside.
• Unroll the pie dough onto a lightly floured surface. Using a 4 inch flower cookie cutter, cut out flower shapes, re-rolling the scraps out as needed.
• Place each flower shaped dough into a mini muffin cup.  Gently press down and then gently press each petal back on the muffin pan. You will only be making 4 or five on a 12 mini muffin cup pan.  You need to space them out.  Pricking the bottom and sides with a fork will keep them from curling or "bubbling" up.  
• Bake for 10 minutes. Set aside to cool.

To Make the Blueberry Filling:

• Combine the blueberries, sugar, lemon zest, 1 tablespoon butter, and 2 tablespoons water in a medium pot and bring to a boil over medium-high heat. Reduce heat the heat and simmer for 5 minutes, stirring occasionally, until berries start to break down and become thick.
• When making the filling for these mini blueberry tarts, I like to burst a few of the berries while they are simmering to get the filling a little thicker.  Do this with the back of a wooden spoon - take care that it won't burst on you!
• In a small bowl, mix cornstarch with 2 teaspoons water. Add this slurry to the blueberry mixture and keep stirring till the mixture thickens.
• Take pot off the heat and stir in the lemon juice.
• Allow the filling to cool completely before filling pie shells. This will also help the mixture to thicken more.
• Once the mini flower tart shells cool, fill each shell with about 1 tablespoon of the blueberry pie filling.
• Top with a fresh blueberry and a small mint leave, if desired. R

Notes

Recipe inspired from My Homebased Life

 

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Tuesday #SpringSweetsWeek Recipes

• 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
• Baklava Cake for Passover by Kate’s Recipe Box
• Blood Orange Cinnamon Rolls by Simply Inspired Meals
• Blueberry Flavored Coffee Ice Cream by Jen Around the World
• Blueberry Flower Tarts by Blogghetti
• Brownie Batter Mocha Bundt Cake by Sweet Beginnings
• Chocolate Mousse Cake by Family Around the Table
• Coffee Caramel Sauce by Karen’s Kitchen Stories
• Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
• Greek Yogurt Tangerine Cake by Shockingly Delicious
• Lemon Pizzelles by Jolene’s Recipe Journal
• Lemon Poppy Seed Loaf with Glaze by Strawberry Blondie Kitchen
• Pecan Scones by A Kitchen Hoor’s Adventures
• Pink Champagne Cupcakes by Cookaholic Wife
• Strawberry Pie Bars by Hezzi-D’s Books and Cooks
• Strawberry Pudding by Cindy’s Recipes and Writings
• Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy

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Disclaimer: Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.