Mini Blueberry Muffin Tin Tarts
These bite-sized tarts feature a flaky pastry shell filled with juicy blueberries, making them perfect for brunch, dessert, or potluck gatherings.
Ingredients
For the filling
- 2 cups fresh blueberries Can substitute with frozen blueberries, do not thaw completely.
- 1 tablespoon granulated sugar Plus extra for sprinkling on top.
- 2 tablespoons all-purpose flour Can be replaced with cornstarch for a thicker filling.
- 1 dash salt
For the pastry
- 2 sheets puff pastry One standard frozen package usually contains 2 sheets.
- 5 tablespoons butter Cut into 18 small cubes (about a scant 1/3 cup).
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the blueberries, 1 tablespoon sugar, 2 tablespoons flour, and a dash of salt. Toss to coat each berry. Set aside.
- Let puff pastry thaw for 40–50 minutes on a cutting board until pliable but still cold.
- Lay each pastry sheet flat. Cut each sheet into nine equal squares for 18 total squares.
- Lightly spray a muffin tin with cooking spray.
Assembly
- Press one pastry square into each muffin cup. Use your fingertips or a fork to dock the center with small holes.
- Spoon the blueberry mixture into each pastry cup — about half full.
- Place one small cube of butter on top of the berries in each cup and sprinkle with extra sugar, if desired.
Baking
- Bake at 400°F for 15–16 minutes, or until the pastry edges are golden brown and the filling is bubbly.
- Cool tarts in the tin for 5–10 minutes, then transfer to a rack to cool another 5–10 minutes.
- Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Store tarts in an airtight container at room temperature for up to 24 hours. Refrigerate for up to 3 days, or freeze for longer storage.