Mini Blueberry Tarts

These Mini Blueberry Tarts are buttery, sweet, and bursting with juicy berries in every bite. Perfect for brunch spreads, spring gatherings, or whenever dessert needs to feel a little extra cute.

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Mini Blueberry Tarts
Makes about 24 mini tarts

Crust Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
16 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cold sour cream

Filling Ingredients:
2 cups fresh blueberries
1/3 cup sugar
1/8 teaspoon salt
Zest of one lemon
1 tablespoon fresh lemon juice

Topping Ingredients:
1/4 tablespoons brown sugar
1/4 c flour
1/2 cup oats
5 tablespoons butter, melted

Directions:

1. Make the crust in a food processor. Whisk together flour, salt, and baking powder. Add the butter and pulse until the mixture resembles a crumbly, pea-sized mix. Slowly add the sour cream and lightly knead until the mixture just comes together. Roll out dough onto a lightly floured surface and then fold into thirds. Refrigerate dough for 30 minutes.

2. Make the filling. In a medium saucepan, combine blueberries, sugar, salt, and lemon juice and zest and cook over medium-low heat for 30 minutes until blueberries have reduced and turned jammy.

3. Roll out the crusts. Remove the dough from the refrigerator and roll it into a thin sheet. Use a biscuit cutter to cut dough into circles. Push dough into individual muffin tins and cook for 10 minutes.

4. Make the topping. Combine the brown sugar, flour, oats, and butter in a small bowl and stir until ingredients are incorporated.

5. Fill the tarts. Spoon the blueberry mixture evenly into each crust and top with the brown sugar topping.

6. Bake tarts for another 15 minutes or until the crust and topping are golden brown. Serve delicious blueberry tarts warm!