Blueberry Mango Tartlets
Brighten up your dessert menu with these irresistible Blueberry Mango Tartlets—perfect for summer gatherings or any occasion that calls for vibrant flavors. Featuring a buttery, flaky crust and a luscious fruit filling of sweet blueberries and juicy mangoes enhanced with honey and a hint of zesty lemon, these tartlets are as beautiful as they are delicious. The recipe combines simple ingredients with easy-to-follow techniques, like making the dough from scratch and cooking the fruit filling to a perfect jam-like consistency. Baked to golden perfection and finished with a dusting of powdered sugar, these single-serving treats are the ultimate combination of tangy, sweet, and fruity goodness. Ideal for brunch parties or elegant dessert tables, the Blueberry Mango Tartlets pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable experience.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsalted butter
- 0.25 cup Granulated sugar
- 3 tablespoons Ice water
- 1 cup Fresh blueberries
- 1 cup Ripe mango, diced
- 2 tablespoons Honey
- 1 teaspoon Lemon juice
- 1 teaspoon Cornstarch
- 1 large Egg yolk
- 1 tablespoon Heavy cream
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough is chilling, prepare the filling. In a small saucepan over medium heat, combine the blueberries, diced mango, honey, lemon juice, and cornstarch. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove from heat and let the filling cool.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a 4-inch round cutter, cut out 6 circles. Press each circle into the wells of a muffin tin to form tart shells.
Prick the bottoms of the tart shells with a fork to prevent puffing during baking.
In a small bowl, beat the egg yolk with the heavy cream to create an egg wash. Brush the edges of each tart shell with the egg wash.
Fill each tart shell with the prepared blueberry mango mixture, dividing it evenly among the tartlets.
Bake in the preheated oven for 18-20 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the tartlets to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Sprinkle the tartlets with powdered sugar before serving. Enjoy your Blueberry Mango Tartlets!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 128% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 131.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 648 mg | 14% | |
*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.
