Mini Homemade Blueberry Pastry Tarts
Brandi Milloy's Mini Homemade Pastry Tarts + Mermaid Tails
Mike Smith / TODAY
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Rating:
3.0547945 (73 rated)

This recipe is a great way to use up any super ripe fruit and tastes way better than the store bought treat. Plus, by adding a few elevated touches, it takes this childhood classic to next-level luxury.

Technique tip: Allow the pie crusts to come to room temperature to make them easier to roll.

Swap option: Swap out the blueberry jam for any other fruit jam.

Ingredients

  • Blueberry jam

    • 4 heaping cups organic blueberries, rinsed
    • 1 cup sugar
  • Pastry tarts

    • 1/2 cup blueberry jam (recipe above)
    • 1 tablespoon cornstarch
    • 1 lemon, for zesting
    • 1 large egg
    • 2 refrigerated pie crusts
  • Icing

    • 1½ cup powdered sugar
    • 1 tablespoon heavy cream or milk
    • 1 tablespoon blueberry jam (recipe above)
    • 1 teaspoon almond extract
  • Garnish (optional)

    • Freeze-dried blueberries
    • Edible flowers
    • Sprinkles

Preparation

For the blueberry jam:

Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.

Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 20 minutes or until thickened.

For the pastry tarts:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a small bowl, mix jam with cornstarch to thicken. Zest about half a lemon on top and mix.

3. Crack egg into small bowl, whisk and set aside.

4. Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.

5. Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.

6. Place pastry tarts on prepared baking sheet and bake for 15-18 minutes.

For the icing:

In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.

To serve:

Drizzle icing on top of each pastry tart and sprinkle with freeze dried blueberries, edible flowers and sprinkles, is using.

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Chef Brandi Milloy makes delicious mini blueberry tarts and mermaid cupcakes

Play Video - 2:28