Mom’s Glazed Blueberry Tarts

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Easy tarts spread with softened cream cheese or mascarpone, piled high with fresh blueberries, and drizzled with blueberry glaze.

Glazed blueberry tarts, easy dessert

When my mom got married, she moved directly from her parents home where her mom did all the cooking to one that she shared with my dad. Not the adventurous type, she refused to bake anything that didn’t come from a box, scrupulously followed every recipe, and had a regular rotation of meals. But every meal was thoughtfully prepared, and really good (unless it included grits).

After she passed away a number of years ago, I sifted through stacks of boxes filled with photographs, letters, and stray scraps of paper that must have meant enough to her to have saved… a couple of my better report cards, a Valentine I’d made in 2nd grade all trimmed in lace, some long chain necklaces all knotted together. One of the most memorable little treasures was a letter carefully penned in her neat cursive handwriting, written early in her fledgling marriage, to her mother-in-law, a cold woman with whom she had always had a difficult relationship. I don’t know why she had the letter. Maybe she changed her mind about mailing it. Or perhaps she retrieved it when my grandmother passed away. I’ll never know, and it doesn’t matter.

In the letter, she asked for help in cooking a steak. A business connection of my dad’s was coming to dinner in the next month with his wife, and mom was nervous. She assured her mother-in-law that she was doing her best to be a good wife to my dad and desperately needed advice. What cut should the meat be, and how thick? When should she salt it? How should she cook it, and for how long? She needed ideas for side dishes, dessert, and all sorts of things that would become instinctive to her over time. But this was before that happened, before she became the strong self-confident – one might even say dominating – woman I knew, and it gave me a rare glimpse into the young, nervous, new wife that she was at one time.

Glazed blueberry tarts, easy dessert

And it reminded me of a slower, more lean time in life when picking up the phone was a financial decision for more weighty issues than dinner menus. In honor of her on Mother’s Day, and that memory, I’m sharing my favorite dessert she made for us every summer – Blueberry Pie. It’s not cooked, so it bursts with fresh blueberries. There’s a syrup thickened on the stove that holds it all together, and is perfect for days when you want a great dessert without all the trouble.

Glazed blueberry tarts, easy dessert

Cooking Notes:

The original recipe (shown here) is for a 9″ pie. I cut the recipe in half to make 4 tarts.

This is a recipe for your best blueberries.

Both cream cheese and mascarpone work well in these tarts.

Mom’s Glazed Blueberry Tarts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: One 9" pie
  • 1 3-ounce package cream cheese or mascarpone
  • 1 9" pastry shell
  • 4 cups fresh blueberries
  • ½ cup water
  • ¾ cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp lemon juice
  • Whipped cream
  1. Soften the cream cheese or mascarpone while you bake the pastry shell according to directions. Let the pie shell completely cool. Spread the cream cheese on the base of the pie shell.
  2. Fill the shell with 3 cups of blueberries.
  3. Combine the remaining cup of blueberries with the water in a small pot over medium heat. Bring to a simmer for 4 - 5 minutes. Strain, reserving all of the juice. Mash the berries to get all the juice out. Discard the berries.
  4. Combine the sugar and corn starch in the same small pot over medium high heat. Gradually stir in the reserved blueberry juices. Cook, stirring constantly until thick and clear. Cool slightly and add the lemon juice.
  5. Pour the syrup over the berries in the pastry shell. Chill.
  6. Serve with whipped cream (I substituted Greek yogurt)
Cooking time does not include baking the pie shell, as that can vary on the package. Approximate time to bake a pie shell can range from 15 to 30 minutes.
This week at #SundaySupper, Liz at That Skinny Chick Can Bake! is hosting us as we celebrating mom with a story, a memory or a recipe. Please go see what the rest of the family is sharing today!

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Spiralized beet noodles sautéed in olive oil and apple cider vinegar, with spring onions, over whipped feta cheese. Finish with a fluff ball of sprouts and a drizzle of olive oil.
Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
Clam chowder with flavors of the Islands from coconut milk and lemongrass.
Cinnamon Raisin toasts, smeared with apricot jam, and topped with melty chocolate for a quick dessert.
Riced cauliflower and grated carrots sautéed with spring onions in coconut oil, and tossed with lime and cilantro.
Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil.
Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce


  1. says

    That is so interesting to think of the dinner menu being worthy of a letter from your mom to her mom-in-law. It shows not just that phone calls were expensive, but that business entertaining was a really important part of her role. It certainly was a big part of what my mother-in-law did, too, home entertaining that helped her husband in his career. I like the use of the fresh raw berries in the tarts!
    Mary @ Fit and Fed recently posted..Celery Root, Granny Smith, Fennel, and Manchego SlawMy Profile

  2. says

    What a beautiful story and treasure Susan. I think sometimes it’s hard to imagine our Mom’s as unsure and uncertain as we all know we are in certain stages of our lives. This makes them so much more vulnerable to us. Happy week-end to you!
    cheri recently posted..Cheese BiscuitsMy Profile

  3. says

    These are beautiful Susan. What gorgeous photos, too… really shows off the plump freshness of the blueberries. Thanks for sharing your mum’s story with us (haha… my grandmother used to use packet cake mixes all the time! I think she liked playing it safe, too) x
    laurasmess recently posted..Bread in Common, FremantleMy Profile

  4. says

    Beautiful post, Susan! I LOVE the light in the second photo! I loved reading about your mom–so weird to think about how our parents were once young and actual people too 😉 I used to despise all cooked fruit pies as a kid (now I love ’em all!) but this would have been the perfect solution for me. I think it’s a shame to waste perfect, fresh blueberries by cooking them anyway–beautifully ripe and fresh on top of a tart is the way to go! And the blueberry syrup sounds like an AWESOME addition!!
    Erika recently posted..Pancake Fridays: Caramelized Grapefruit Dutch Baby (for two)My Profile

  5. says

    Such a lovely tribute to your Mom! She sounds like an amazing woman.This dessert has my name written all over it 🙂 I love how easy it is to make and since I also love blueberries I’m surely going to be making it 🙂 Happy Mother’s Day!

  6. says

    Thank you for sharing about your mom. I am picturing her measuring everything carefully and following each instruction exactly.

    These tarts are beautiful and they look perfect!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge