No forks needed for these easy, bite-sized, gluten-free mini blueberry tarts.
Summer is prime berry season and that means lots of pies and tarts. But as much as I love a good slice of pie for dessert, I don’t love the tediousness of a double crust pie and much prefer to bake a tart instead.
That’s where these little mini berry tarts come in; blueberries are the star of these bite-sized tarts which don’t require any rolling, chilling or lattice work, making them the ideal summer dessert.
No rolling pin or even tart pans are needed for these mini tarts, the dough is pressed into the bottom of a muffin tin instead. The shortbread-like crust is made of almond flour and shredded coconut, and lightly sweetened with a hint of maple syrup. It’s easily blended together by hand in one bowl making it a wonderful recipe to make with kids. The dough is then pressed into the bottom of the muffin tin and baked until just golden, and set to cool while you make the filling.
The filling consists of both cooked and fresh blueberries for a bold blueberry flavor. I like to use frozen wild blueberries for the first layer since they have the most intense flavor. (If you can find fresh wild blueberries where you are, then by all means use them instead!) Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Crust:
- Maple Syrup – Use a light colored maple syrup or honey for a non-vegan version.
- Palm Shortening – Use palm shortening or vegan butter or regular butter for a non-vegan version.
- Vanilla Extract – Use a good quality vanilla extract.
- Almond Flour – Use a fine blanched almond flour.
- Coconut – You’ll need shredded coconut for the crust.
- Arrowroot - Arrowroot lightens the crust and gives it a sandy shortbread-like texture.
For the Filling and Topping:
- Blueberries –You’ll need frozen wild blueberries for the filling and fresh blueberries to top the tarts.
- Maple Syrup – Use a light colored maple syrup or honey for a non-vegan version.
- Lemon Juice – Use fresh lemon juice.
- Arrowroot – A little arrowroot helps to thicken and set the filling.
How to Make Mini Blueberry Tarts:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- First the frozen blueberries are quickly cooked with the maple syrup, lemon juice and arrowroot until they release their juices and the sauce becomes thick and jammy.
- Next up are the tart shells which are made by mixing together the maple syrup, palm shortening and vanilla extract until smooth, then adding the almond flour, shredded coconut and into the mixture until a soft dough forms.
- Press the dough across the bottom and up the sides of greased muffin pan and bake the shells until golden around the edges. (Both the shells and filling can be made the night before, store sauce in the fridge and shells at room temperature in an airtight container.)
- When ready to assemble the tarts simply spoon the mixture into the bottom of the tart shells and top with a few fresh blueberries for a pop of freshness that’s the perfect contrast to the sweetness of the cooked blueberry filling.
The shells are crumbly and just barely sweet, the cooked berry filling, thick and syrupy with a deep jam-like flavor, and the fresh blueberries bursting with freshness. It’s the perfect thing to serve when you need a bite-sized dessert that requires no plates or forks but still looks impressive on a platter and my go-to when blueberries are in season.
More Fruit Tart Recipes:
Mini Blueberry Tarts
No forks needed for these easy, bite-sized, gluten-free mini blueberry tarts
Ingredients
For the Filling:
- 1 cup/140g frozen wild blueberries
- ¼ cup/60ml maple syrup
- 1 Tablespoon/15ml fresh lemon juice
- 1 ½ teaspoons arrowroot
For the Crust:
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/36g palm shortening
- 1 teaspoon/5ml vanilla extract
- 1 cup/112g almond flour
- 5 Tablespoons/30g shredded coconut
- ¼ cup /36g arrowroot
- Pinch of sea salt
- ½-1 teaspoon of filtered water if needed
For the Mini Tarts:
- 1 pint/550g fresh blueberries
Instructions
For the Filling:
- Combine all the filling ingredients in a small saucepan. Bring to a simmer or medium-low heat while constantly stirring until sauce begins to thicken. Remove from heat, transfer to heat proof container and cool completely or refrigerate overnight.
Make the Crust:
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.
- In a large bowl cream together maple syrup, palm shortening and vanilla extract until smooth. Add almond flour, shredded coconut, arrowroot and salt and work into the mixture with a fork adding ½ teaspoon of water if needed until a soft dough forms.
- Pinch and press dough firmly across the bottom and a ⅓rd of the way up the sides of greased muffin pan with your fingers. Prick bottom of dough with a fork and place pan into oven.
- Bake shells for 12-13 minutes or until golden around the edges. Set on a wire rack to cool completely. (Can be made the night before, store shells at room temperature in an airtight container.)
Assemble the Mini Tarts:
- Spoon blueberry filling into tart shells. Top each with fresh blueberries and serve.
Notes
Make-Ahead:
Both the shells and filling can be made the night before, store sauce in the fridge
and shells at room temperature in an airtight container.)
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Dairy-Free, Paleo
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 33mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ewa says
Hi, Can you freeze the shells? Best, Ewa
Sylvie says
Yes!
Betty says
Made them today. Absolutely delicious! Thank you for this recipe.
Natalie says
I love blueberry tart! These look so delicious and perfect for the summer!
steph v says
Hi there. These look super yummy! Any substitutes for the shortening?
Sylvie says
You can also use coconut oil.
Kate Berkey says
I was looking for a tart recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!