Blueberry Tarts with Coconut Streusel
2-bite Mini Blueberry Pies, using fresh or frozen blueberries, with a crunchy coconut streusel topping. Perfect blueberry treats for picnic and tailgating.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 24 Tarts
- 2 refrigerated pie crusts homemade can be used
- 10 ounces frozen Blueberries or 2 cups fresh blueberries
- 5 tablespoons White Sugar divided
- 1 tablespoon Cornstarch
- ½ cup Flour
- ½ cup Shredded or Flaked Coconut
- 4 tablespoons butter melted
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.
Adapted from Pillsbury
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Serving: 2Tarts | Calories: 212kcal | Carbohydrates: 27.3g | Protein: 2.1g | Fat: 11.3g | Saturated Fat: 4.7g | Cholesterol: 10mg | Sodium: 135mg | Fiber: 1g | Sugar: 8.8g