Blueberry Tarts made with pie crust, fresh or frozen blueberries, with a crunchy coconut streusel topping.
I love serving these for company and carrying to BBQs and picnics. It’s like bringing a mini blueberry pie for each guest that can be eaten on a plate with a fork, or carried around and eaten like a two-bite snack. People are always pleasantly surprised by the amazing combination of the blueberries and coconut too!
This recipe starts with 2 premade refrigerated pie crusts. You can use comemade crust if you like. I can’t make a decent homemade crust to save my kitchen soul. You’ll need a double crust recipe to make these.
You’ll need about two cups of blueberries. Frozen or fresh will work. I usually just need 1 pint of fresh blueberries. or a 12-ounce bag of frozen. If you use frozen, don’t thaw them first, you want to keep the juices inside the berries until they bake.
5 tablespoons of white sugar is all you need to sweeten the filling. If the blueberries are super sweet you can reduce the sugar a bit.
1 tablespoon of cornstarch will be used to thicken the filling as it cooks. Don’t worry, it will cook into the filling and you will never see or it or even know it’s in there. I have never substituted cornstarch with flour so I don’t know how it would turn out. I suspect it would be fine, but I can’t make any promises.
For the streusel you will need 1/2 cup of all-purpose flour, 1/2 cup shredded sweetened coconut, and 4 tablespoons of melted butter. I use salted butter, if you are using unsalted butter you will need apinch of salt.
How to Make Blueberry Tarts
Start by preheating an oven to 350ºF and allowing the pie crust to sit at room temperature for a bit.
Prepare a standard cup cake pan by spraying with non-stick baking spray or lightly greasing each hole. Make sure you coat the sides well so the cooked blueberries don’t stick.
Once the pie crusts are manageable, unroll one of the pie crusts onto a lightly floured surface and smooth out any wrinkles. Cut ech pie crust into six 4-inch circles. I usually use a glass or cup for this. When using a smaller 3 1/2-inch glass you will be able to get 7 circles from each pie crust.
Lay one circle of dough into each hole and gently press into the hole and up the sides.
Repeat with the other pie crust.
Once the pie crust pieces have all been formed, mix the blueberries with the sugar and the cornstarch.
Place the filling ontop of each pie crust piece, trying not to overfill. There will be leftover sugar and cornstarch in the bowl. Sprinkle these crumbs over the berries, using more on any berries that look particularly bald.
Next, mix the shredded coconut and flour. Now add the melted butter to the coconut and flour mixture and stir until it is all moistened. Evenly sprinkle the blueberry filling with the streusel. You can skip the coconut struesel and add your favorite topping.
Place the assembled tarts into the preheated oven and bake for 25 to 30 miutes or until the blueberry filling is bubbling up and the topping has turned a golden brown.
Once the tarts are done baking, remove them from the oven and allow them to cool at least 5 minutes before attempting to remove from the pan. By letting them cool the filling will firm up abit and they will be easier to remove from the pan in once piece.
Once they have cooled slightly you can remove them from the pan. You may need to loosen any baked on blueberries by using a knife. Let them tarts cool on a rack before adding them any kind of container so steam doesn’t make the crusts soft.
These tarts can be stored at room temperature, covered or uncovered for up to 3 days before they start to get soggy.
They can also be frozen solid in an individual layer and then transferred to an air-tight freezer container and stored for up to 3 months. To that the tarts, place them onto a plate or cooling rack in a single layer and allow them to thaw completely with touching.
To serve warm simply reheat one to two tarts in the microwave for 15 to 30 seconds. If you want them even hotter, just repeat.
More Fruit Recipes You’ve Got to Try!
Blueberry Tarts with Coconut Streusel
- Muffin Pan
- Preheat oven to 350 degrees F.
- Soften pie crust, following package directions.
- Spray muffin tin with baking spray and set aside.
- Unroll pie crusts on lightly floured surface.
- Use a 3 1/2 to 4 inch round glass or cookie cutter and cut as many rounds out as possible. I usually get 12 to 14 depending on glass size used.
- Place pie crust rounds into cups of muffin tin and gently form mini pie crusts.
- In a bowl, mix blueberries, 2 tablespoons of white sugar, and cornstarch.
- Evenly place blueberry mixture into mini crusts. There will be sugar and cornstarch in the bottom of the bowl. Evenly sprinkle this over the mini pie filling.
- Combine remaining 3 tablespoons of white sugar, flour, and coconut in a separate bowl. Toss to combine.
- Add melted butter to flour and coconut. Mix until large crumbs form.
- Sprinkle evenly over pie filling.
- Place in 350 degree F oven for 25 to 30 minutes or until crumb topping is brown and filling is bubbling.
- Remove from oven. Cool for at least 5 minutes.
- Loosen pies from muffin tin.
- Remove from muffin tin and cool completely, or serve warm with ice cream.