ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
95% would make again

Blueberry Flower Tarts

Tasty Team

Inspired by sugarapron.com

Ingredients

for 20 servings

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

Nutrition Info

  • Calories 108
  • Fat 5g
  • Carbs 13g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 20 servings

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

Nutrition Info

  • Calories 108
  • Fat 5g
  • Carbs 13g
  • Fiber 0g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  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!

Inspired by sugarapron.com

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.