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Blueberry flower tarts with mint leaf for garnish
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5 from 1 vote

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.


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


  • 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


  • 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


Recipe inspired from My Homebased Life