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What better time to enjoy the delicious fruit of the season than the summer. All the fruit is fresh and good and I especially love really good blueberries. Not only are they delicious but the antioxidants they contain make them super healthy.A good thing about this blueberry tart filling recipe is how quick it is to make, 15 minutes tops.
I wanted to make these tarts different so I bought some 3.5 inch cast iron skillets. They are really cute and its nice to give everyone their own little tart. I start by making the pie dough first so that it has time to chill and then I make the filling. You can make it even easier by buying a premade pie crust in the supermarket.
Making the blueberry tart filling
I got a pint of blueberries at the store and picked over them to remove any stems that could be on the berries, then I washed them and threw them into a pan with some sugar, water and a few other ingredients.Very simple to make, right. I just let them cook for a while, about 8 to 10 minutes and they were done. Nice and bubbly and really good looking, slightly thick blueberry mixture. I let this set until I rolled out the dough.
When I was ready I put this mixture into six, 3.5 inch cast iron skillets sitting on a sheet pan, covered with parchment paper. Don't want them dripping into your clean oven, fruit filling always rises and it can come over the edge.
Make pie dough
I rolled out the single pie crust dough and cut 6 round circles with my biscuit cutter, but you could use a glass that fits the little pans. Then I cut a slit using a paring knife on each of the rounds before I set each one onto the blueberry tarts. Then I baked them in the oven til the crust was golden.
When they were done I let them cool before serving them with a scoop of vanilla ice cream on top. Delicious
- 1 pint blueberries
- ½ C. sugar
- 1 T. plus 1 tsp. cornstarch
- pinch of cinnamon
- ¾ tsp. lemon juice
- 2 T. water
- ½ T. butter
- Single Pie Crust Recipe
- Make the pie dough and refrigerate
- Mix the sugar, cornstarch, and cinnamon together with a whisk.
- Add the blueberries to a saucepan
- Add the sugar mixture, lemon juice, and water to the pan.
- Bring to a boil and turn down to simmer. Cook for about 10 minutes.
- Add the butter to the mixture and mix it in.
- Set aside to cool for a few minutes
- Roll out your pie crust and then cut the dough into circles to fit the pan. Make slits in the top of the crust.
- Put onto the tart pans and cook till the pie crust is golden brown about 8 minutes.
Tastes really good with a scoop of vanilla ice cream or some fresh whipped cream.
Try making it and see what you think.
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