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  • Writer's picturerodica godlewski

blueberry tartlets

Updated: Mar 7, 2021

What do you do when you crave blueberry tarts but you don't have the time to make pie dough? you go and buy dough. I love how these little tartlets came out. They are extremely easy to make and they taste divine. Whenever I have to use store bought pie dough, I use the Meijer's brand. I find it bakes beautifully and it tastes just as good as the homemade one.


have available:

  • pie dough (homemade or store-bought); I used the Meijer's brand

  • 10 x 3 1/4 inch tart molds

for the filling:

  • 10 tsp breadcrumbs

  • 10 oz bag of frozen blueberries

  • 1/2 cup white granulated sugar

  • the zest of one lemon

to serve:

  • 10 tbs Greek blueberry yogurt

  • 5 tsp breadcrumbs


  1. Roll the dough on a parchment paper sheet. With the help of the tart molds cut 10 circles out of the dough. Place the dough cutouts into the tart molds (I didn't need to brush my molds with anything since this pie dough doesn't stick; one secret to have you pies/tarts come out from the molds easily is to make sure that the filling doesn't spill over; also make sure not to press the dough into the tart molds). Prick the bottom of the tarts with a fork, add a teaspoon of breadcrumbs in each tart shell, and set aside.

  2. To make the filling open the frozen bag of blueberries, add the sugar inside and the lemon zest. Shake the bag well so that the sugar and lemon zest coat the blueberries.

  3. Preheat the oven to 375 degrees F. Divide the filling among the 10 tarts and bake for 30 minutes or until golden brown around the edges. Allow for the tarts to cool down at room temperature for 20 minutes before removing from the molds. To serve, top each tart with a tablespoon of blueberry yogurt and dust with a teaspoon of breadcrumbs.

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