Blueberry and lemon might be one of my favourite combinations. Sweet, rich coloured blueberries paired with tart, fresh lemon always makes for a very pretty and very tasty dessert.
This particular recipe is super simple and quick, and it turns out a product that’s a whole lot more impressive looking than they are complicated to make. In other words, they aren’t complicated to make. Hence, the title: “Easy Lemon Blueberry Tarts.” 😉
I made these tarts a couple of times for tea parties recently, which is in my opinion, one of the best ways to serve them. They are simple, pretty, and light – which means you don’t have to fuss about making them, they look great on the table, and you can eat 10 of them and still have room for cookies. (Okay, that last part might be sightly exaggerated.)
Allow me to show you what I mean. Scroll down for the recipe!
Easy Lemon Blueberry Tarts
Makes about 24 large tarts or 40 minis
Ingredients:
1/2 recipe Easy Pie Pastry
1 recipe Blueberry Pie Filling, made with lemon juice and rind
Zest of 1 lemon
White sugar, for sprinkling
Fresh blueberries, to garnish
Directions:
1) On a surface dusted with flour, roll out the pie pastry until about 1/8″ thick, rotating as you roll and adding more flour as necessary to prevent sticking.
2) Using a biscuit cutter, cut the pastry into circles (4″ circles for large tarts or 3″ circle for minis), and press into muffin tins. Allow to rest at least 1 hour in the fridge.
3) Prick the tart shells all over with a fork, and bake at 375 degrees Fahrenheit, or until golden brown. Cool on wire racks.
4) Prepare the pie filling as directed by the recipe, and spoon the hot filling into the baked tart shells. Set aside to cool.
5) In the meantime, using a zester, zest the lemon into long strips, or cut the rind into small, thin strips with a knife. Put the pieces into a small bowl, sprinkle with sugar, and toss to coat.
6) Decorate the cooled tarts with fresh blueberries and sugared lemon zest. Serve.
This recipe is best served on the day it is made.
Yum. 🙂
These tarts can be made with any pre-cooked fruit filling or custard. If you try any variations, let me know what you did, and how it turned out! I’d love to hear about it.
Back soon,
–Naomi
