Tips and Tricks for Making the Best Easy Mini Blueberry Tarts
- Don’t overfill the dough with blueberry filling. You really don’t want the blueberry to overflow because it sticks to the pan and creates a mess. You want the blueberry filling to stay contained within the sugar cookie shell.
- Don’t feel like you have to use all of the blueberry filling. You may have a few extra tablespoons of the blueberry filling. As I mentioned previously, don’t overfill those tart shells.. the result isn’t great. You can use up the leftover blueberry filling in oatmeal for breakfast!
- Let the sugar cookie blueberry tarts cool completely before serving. You want to take the tarts out of the oven when the outer edges of the cookies are starting to brown. The center will not look set yet. Once you let the cookies cool for about 5 minutes, the centers will set and you can remove the tarts from the pan with a knife.
- Speaking of removing tarts from the pan… Grease those muffin tin wells SUPER well. There is nothing worse than making beautiful mini blueberry tarts and not being able to remove them from the pan. It’s heart breaking, really. But really, if they break – eat them anyways! (or sprinkle over your ice cream – yum!)
- SUBSTITUTIONS are okay! If you don’t want to use dairy-free butter, use regular butter. If you have a nut allergy, use soy milk or cow’s milk instead of almond milk. If you have a corn allergy, use tapioca starch instead of cornstarch in the filling.
- You may be wondering.. Can I make these sugar cookie blueberry tarts in a regular size muffin tin? You bet you can! Just increase the time in the oven and you’ll obviously get less tarts – probably around 6 regular sized ones.
How to Make Gluten-Free Mini Blueberry Tarts
More Gluten-Free Blueberry Recipes:
- Blueberry Turkey Breakfast Sausage
- Rainbow Power Salad with Blueberry Vinaigrette
- Blueberry Chicken Salad Stuffed Avocado Boats
- Gluten-Free Blueberry Donuts
Easy Mini Blueberry Tarts
- 1/2 cup dairy-free butter
- 1/2 cup granulated sugar
- 1 tbsp unsweetened almond milk (or soy milk)
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/4 cups gluten-free flour blend
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice (from 1/2 lemon)
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- pinch of salt
- In a mixing bowl, cream together butter, granulated sugar for 3-4 minutes, until light and fluffy.
- Add milk, vanilla, and salt and mix to combine.
- Add in the gluten-free flour about half of a cup at a time, mixing in between, until the flour is incorporated.
- Scoop cookie dough out onto a piece of parchment paper and pat it flat so that it's no more than an inch high. Freeze for about 30 minutes.
- While the cookie dough is chilling, make the blueberry filling. Add fresh blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and salt to a bowl and stir to mix.
- Preheat oven to 350F. Grease a mini muffin tin with cooking spray.
- Press about a tablespoon of cookie dough into each well of a mini muffin pan. Press the cookie dough up the sides of the well and make sure there are no thin spots.
- Spoon some blueberry filling into each tart shell, being sure not to overfill. You may have leftover blueberry filling which is okay.
- Bake mini tarts at 350F for 22-26 minutes, until the edges of the cookie shell is golden brown. Cool to let the filling set. Remove from muffin tins and serve.