Blueberry Butter Tarts
Indulge in the sweet, buttery decadence of Blueberry Butter Tarts, a delightful twist on a classic dessert. These irresistible hand-held treats boast a perfectly flaky homemade crust that cradles a luscious filling of brown sugar, creamy butter, and a hint of vanilla. What sets these tarts apart is the burst of fresh blueberries nestled within, adding a fruity pop to every bite. With just 25 minutes of prep time, these simple yet elegant tarts are ideal for any occasion, from casual picnics to fancy dinner gatherings. Serve them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that's as stunning as it is delicious. Perfect for lovers of fruit-filled pastries, these Blueberry Butter Tarts are destined to become a favorite in your recipe collection.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 250 g All-purpose flour
- 170 g Salted butter, cold
- 60 ml Ice water
- 150 g Brown sugar, packed
- 120 ml Corn syrup
- 60 ml Unsalted butter, melted
- 2 pieces Eggs, large
- 5 ml Vanilla extract
- 125 g Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with parchment paper liners.
Prepare the pastry: In a large mixing bowl, combine the all-purpose flour and cold butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently with your hands or a fork until the dough comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Roll it into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, prepare the filling: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth and well combined.
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out 12 circles about 4 inches in diameter using a cookie cutter or the rim of a glass.
Press the circles of dough into the greased muffin tin, ensuring the edges of the dough extend slightly above the rim of each cup.
Divide the blueberries evenly among the prepared pastry shells, about 10 to 12 berries per tart.
Pour the filling mixture into each shell, covering the blueberries, but be careful not to overfill (leave a small gap at the top).
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is set and just starting to bubble, and the pastry is golden brown.
Remove the muffin tin from the oven and allow the tarts to cool for 10 minutes before transferring them to a wire rack to cool completely (the filling will firm up as it cools).
Serve at room temperature or slightly warmed. These tarts pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
