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Blueberry Flower Tarts

from the video 4 Pie Crust Desserts ▶︎

by Betsy Carter

Inspired by


for 20 servings

  • 2 refrigerated pie crusts
  • 2 cups (200 g) blueberry
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • 3 tablespoons sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter, softened
  • egg wash
  • powdered sugar, to serve


  1. Preheat oven to 375°F (190°C).
  2. Roll out pie crusts onto a well-floured surface.
  3. Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
  4. Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
  5. Prick the bottoms with a fork.
  6. Freeze for 20 minutes.
  7. In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
  8. Divide filling between flower cups.
  9. Dot the top of mixture with butter.
  10. Brush egg wash on the petals.
  11. Bake for 15 minutes, or until edges are golden.
  12. Cool completely before serving.
  13. Sprinkle with powdered sugar.
  14. Enjoy!
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