Easy Blueberry Tart Recipe



– 1 (2-crust package), refrigerated pie crusts, thawed to room temperature – 4 c. Frozen blueberries – 3/4 c. sugar – 3 Tbsp. corn starch – juice of 1 lemon – [b]Mascarpone Cream:[/b] – 8 oz. Mascarpone cheese – 1/4 c. sugar – 1/2 tsp. lemon extract – 2 c. heavy whipping cream – lemon zest & fresh blueberries for garnish


Step 1

Preheat oven to 400 degrees. Roll out the pie crusts and form to each of the 6 4.5" mini tart pans, pressing off any excess crust from the edges. Set prepared crusts aside on a baking sheet.

Step 2

In a mixing bowl, combine the blueberries, sugar, corn starch and lemon juice. Combine ingredients completely. 

Step 3

Evenly divide the blueberry filling to each of the 6 tarts (on baking sheet), and bake at 400 degrees for about 30 minutes. Remove from oven and let tarts cool completely.

Step 4

For Lemon Mascarpone Cream: With a hand or stand mixer, whisk together the mascarpone, sugar and extract until fluffy. Scrape down the side of the bowl. On medium speed, slowly add the heavy cream and continue beating until stiff peaks form.

Step 5

Top the cooled tarts with the cream and garnish with lemon zest and blueberries. Enjoy!