These fresh blueberry tarts capture the essence of summer with glossy, uncooked berries in a buttery cookie-style shell. Inspired by White Spot's iconic blueberry pie, this version swaps traditional pastry for a richer, softer crust. The blueberries stay juicy and firm, while a lemon-infused glaze brightens the filling.
Why This Recipe Works
The blueberries are not cooked, preserving their fresh flavour and texture. A quick glaze made with sugar, cornstarch, water, lemon juice and zest coats the berries without making them soggy. The cookie dough crust, frozen before baking, bakes up tender and golden.
According to food blogger Karen Gordon, "It's simple, fresh, and one of my favourite summer desserts to make this time of year. Especially while blueberries are at their best."
Ingredients
Cookie Dough Crust:
½ cup (113g) salted butter, softened
½ cup (100g) granulated sugar
1 large egg
1 tsp (5ml) vanilla extract
2 cups (240g) all-purpose flour
Blueberry Filling:
4 cups (600g) fresh blueberries, rinsed and dried
⅓ cup (135g) granulated sugar
2 tbsp (16g) cornstarch
⅓ cup (80ml) water
1 tbsp (15ml) fresh lemon juice
1 tsp (5g) lemon zest, plus extra for garnish
Step-by-Step Instructions
Make the crust: Cream butter and sugar until light. Add egg and vanilla, beat to combine. Mix in flour on low until dough forms. Divide into six equal portions and press into tart pans. Freeze for 15–20 minutes.
Bake: Preheat oven to 350°F. Bake tart shells 14–16 minutes for mini tarts or 18–20 minutes for a large shell, until edges are lightly golden. Cool on a rack.
Prepare glaze: In a saucepan, whisk sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat; cool 10 minutes. Stir in lemon juice and zest.
Assemble: Place blueberries in a bowl. Pour cooled glaze over berries and fold gently. Spoon into cooled tart shells. Garnish with extra lemon zest. Chill 30 minutes before serving. Makes 6 mini tartlets or 1 large tart.
Recipe by Karen Gordon, creator of Karentology.com and Instagram @karen.tology.
