Blueberry Buttertarts
Indulge in the perfect fusion of Canadian classic butter tarts and the sweet, juicy burst of fresh blueberries with these irresistible Blueberry Buttertarts. Featuring a flaky, homemade pastry shell filled with a luscious mixture of brown sugar, corn syrup, and melted butter, these treats are elevated with a layer of plump blueberries tucked beneath the rich filling. Each bite delivers a harmony of buttery sweetness and fruity tang, making them the ultimate dessert or afternoon snack. With a prep time of just 35 minutes and yielding a dozen tarts, this recipe is ideal for sharing—or savoring solo! Whether you're hosting a special gathering or simply treating yourself, these Blueberry Buttertarts are guaranteed to impress with their timeless appeal and hint of summer freshness.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 15 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Cold water
- 200 grams Packed brown sugar
- 100 milliliters Corn syrup
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Unsalted butter (melted)
- 125 grams Fresh blueberries
Instructions
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, a tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (approximately 4 inches in diameter) to cut out circles of dough. Press each circle into the prepared muffin tin to form the tart shells.
In a medium-sized bowl, whisk together the brown sugar, corn syrup, eggs, vanilla extract, and melted butter until smooth and well combined.
Place a few fresh blueberries (about 4-5) in the bottom of each tart shell. Spoon the filling mixture over the blueberries, filling each tart shell about two-thirds full. The filling will puff up as it bakes, so avoid overfilling.
Bake in the preheated oven for 20-25 minutes, or until the filling is set and the edges of the tart shells are lightly golden.
Remove from the oven and let the tarts cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
Serve at room temperature. Enjoy the buttery richness and burst of blueberry flavor in these irresistible buttertarts!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 63 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.
