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 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!)
The wild blueberries are quickly cooked with a bit of maple syrup, lemon juice and arrowroot until they release their juices and the sauce becomes thick and jammy. The mixture is then spooned into the bottom of the tart shells and left to cool. Finally the tarts are topped with 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.
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