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Mini Homemade Blueberry Pastry Tarts

Brandi Milloy's Mini Homemade Pastry Tarts + Mermaid Tails
Brandi Milloy's Mini Homemade Pastry Tarts + Mermaid TailsMike Smith / TODAY


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
  • 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
  • Chef notes

    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.


    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:


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


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


    Crack egg into small bowl, whisk and set aside.


    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.


    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.


    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.