These easy blueberry tartlets are layered with softened cream cheese, piled high with fresh blueberries, and drizzled with a blueberry glaze. You can make your own crust or buy on in the frozen cases at your grocery store. The post also includes directions for making this recipe one larger tart.
This is a perfect dessert for a party or pot luck you might be going to since it's made ahead. This allows it to set up in the refrigerator for at least one hour before serving. I've made this recipe every summer for 30 years, and people always rave about it.
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Every summer, my mom made a big tart bursting with fresh blueberries. She used a store-bought crust, making it a super-easy summer recipe that starred these seasonal berries. I've made it every summer for around 30 years now, and it's always a hit.
Fresh summer desserts that feature seasonal fruit are the BEST, like this easy cherry cobbler with canned cherry pie filling and this peach cake, which uses either peaches or nectarines.
❤️ Why you'll love this recipe
- If you purchase a ready-made crust, it's super easy.
- It's all about the blueberries. Fresh blueberries.
- Perfect party food. It needs to set up in the refrigerator for at least 1 hour, but you can make it in the morning, or the day before.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Pie crust - either store bought or make your own!
- Blueberries - fresh blueberries! Don't use frozen blueberries in this recipe.
- Cream cheese - plain, unwhipped cream cheese is best. Mascarpone can be substituted.
- Sugar - either granulated or Baker's sugar (a very fine sugar) work well.
- Cornstarch - if you don't have cornstarch, substitute arrowroot or tapioca starch. Cornstarch is my first choice because it gives off a beautiful gloss to the glaze. I don't recommend cream of tartar. See the below section on Variations for specifics.
- Lemon juice
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- 8" X 11" tart pan, 9" pie plate, or five 4" tartlet pans
- Small pot
- Fine mesh strainer
- Whisk
- Offset spatula
📝 Instructions Overview
Detailed instructions for making these blueberry tartlets are in the recipe card below, but here's an overview!
Step 1
Make the pie crust. If you don't purchase a ready-made pie crust, it's best to make this first, so that it can cool while you make the blueberry glaze.
If making your own pie crust, follow these directions for either making blueberry tartlets or a larger tart.
Bring the pie crust to room temperature before spreading the cream cheese on it.
Step 2
Blueberry glaze. Make the glaze, and allow it to cool to room temperature. I sometimes put it in the freezer for 15 - 20 minutes to cool it down. I like it to be as close to room temperature as possible before pouring it over the berries.
It's important to cook the glaze long enough for it to thicken. To test it, dip a large spoon into the glaze, remove it, and turn it upside down. Draw a finger through the glaze on the back of the spoon. It should create a very clear line, and hold the shape of that line.
Step 3
Spread the cream cheese. I find that this is easiest using a small offset spatula that has a stepped design, versus the offset spatulas that are completely flat. Try to get it as evenly spread as possible.
Pile the blueberries on top, and evenly spread them.
Step 4
Blueberries and glaze. Pile the blueberries on top, and evenly spread them.
Pour the glaze over the blueberries.
Step 5
Chill. Chill for at least 1 hour before serving.
🎯 Tips for Making Blueberry Glaze
- Use a whisk to stir the blueberry juice into the sugar and corn starch. And continue whisking over medium heat to dissolve the sugar and corn starch as the liquid heats up.
- Once the liquid simmers, keep it to a gentle simmer over medium-low heat in order to promote thickening of the sauce into a glaze.
- It's ready when the glaze becomes more clear. This doesn't mean transparent. By clear, I mean less murky. Dip a spoon into the sauce, turn it upside down, and draw your index finger down the middle of the spoon. If you can draw a clear line, and it stays clear, the glaze is ready.
- This can be used as a sauce over blueberry pancakes or ice cream too!
👩🍳 Tips for Smearing the Cream Cheese
- Use a small offset spatula.
- Work with a small amount of cream cheese at a time.
- At the start, spread the cream cheese very gently to prevent the crust from flaking or breaking. As you lay down more cream cheese, it will spread much easier.
- When the entire bottom of each tartlet is covered with cream cheese, run the offset spatula over it to level it out.
⏰ Tips to Simplify and Save Time
- Use a store-bought crust instead of making your own.
- Bake the crust and make the glaze up to two days ahead of time. Cover the crust and leave on the counter, and refrigerate the glaze in an airtight container, such as a jar. Assemble one hour before serving, and chill until serving. If the glaze is super thick, slightly rewarm back to room temperature before pouring over the blueberry tartlets.
- Use tapioca starch in place of the cornstarch. It doesn't require heat to thicken the glaze, and is a fast thickener. Use twice as much tapioca starch as cornstarch.
👩🍳 Substitutions for Cornstarch
Cornstarch is the ideal thickener for this recipe. It gives the glaze a beautiful glossy appearance. But if you don't have cornstarch on hand, here are a couple alternates you can use:
- Tapioca starch is an excellent substitution for cornstarch. It also promotes a glossy glaze, and doesn't even require heat to thicken the sauce. But it isn't as strong a thickener as cornstarch when using equal amounts. Therefore always use twice as much tapioca when substituting it for cornstarch.
- Arrowroot is a good substitution, but isn't as strong a thickener. Always use twice as much arrowroot when substituting it for cornstarch.
I do not recommend cream of tartar as a substitute in this recipe. Save it for stabilizing and adding volume when you whip up egg whites. Although it's considered a starch, it doesn't dissolve as well into liquids, and contributes a slightly sour flavor.
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Mom’s Glazed Blueberry Tartlets
Equipment
- rolling pin
- 5 Mini 4" Tart Pans or 9-inch pie plate, or 8" X 11" rectangular tart pan
- medium pot
- fine mesh strainer
Ingredients
- 1 Pie Crust Recipe
- 3 ounce package cream cheese
- 4 cups fresh blueberries
- ½ cup water
- ¾ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Instructions
- Soften the cream cheese while you make the pie crust. Follow the directions for making your own pie crust. When fully baked, remove from the oven and allow to completely cool. Remove from the tart pan if use one.
- When the crust reached room temperature, spread the softened cream cheese on the bottom. (See the post for tips for spreading the cream cheese!)
- Fill the tart with 3 cups of blueberries.
- Combine the remaining 1 cup of blueberries with ½ cup water in a small pot over medium heat. Bring to a simmer, and cook for 4 - 5 minutes. Mash the blueberries using a spoon, potato masher, or tall glass. Nest a fine mesh strainer over a bowl, and pour the blueberries and juices into the strainer. Mash the berries to release all of their juices, and discard the berries. You should end up with about ¾ cup of liquid.
- Combine the sugar and corn starch in the same small pot you used to cook the berries. Gradually whisk in the blueberry juices over medium-high heat. Cook, whisking constantly until you have a thick, clear sauce. Dip a large spoon into the sauce, turn it upside down, and draw you finger through the bottom of the spoon. There should be a very clear line that doesn't begin to close up. This is how you test to make sure the sauce (glaze) is done.
- Cool the glaze slightly and whisk in the lemon juice. Allow to come to room temperature.Pour the glaze over the berries in the tart or tartlets. Chill for at least 1 hour before serving.
Run DMT
I loved that story and the glimpse into a mom's culinary adventure. Your tarts are simply stunning.
Liz
That letter is certainly a treasure! I think I felt that way as a newlywed 🙂 Your tarts look exquisite!
rossi
awww wonderful piece I loved this and the glimpse you had of the mom you didn't know t
the young nervous starting out mom very great to read on mother's day
Dorothy at Shockingly Delicious
adore the story about your mom. So true about picking up the phone...it used to be a special occasion to get a long-distance call!
Cathy
Oh Susan! Luscious blueberries
Jennifer @ Peanut Butter and Peppers
Your tarts are just gorgeous! Perfect for a Mother's Day brunch!!
Mary @ Fit and Fed
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!
Marlene @Nosh My Way
I love your story of your mom as a new wife learning to cook. Your blueberry tarts, well your photo paints a thousand wrords.
Seduction In The Kitchen
MMMM these look so good! Happy Mother's Day!
Shannon R
These look fantastic! Thanks so much for sharing.
Laura Dembowski
These tarts are so pretty and so easy to make. Perfect for mom's day off, right?
The Ninja Baker
What a heartwarming story, Susan. Truly touching...Your blueberry tarts look to be bliss on a plate and a beautiful tribute <3
cheri
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!
apuginthekitchen
I love the story Susan, your Mom sounds like an amazing woman and I love this recipe. I really prefer blueberries uncooked and love this. Happy Mothers Day and thank you for sharing such a wonderful memory.
Tara
I love a blueberry tart like this, I have to make these, I can't wait!!
Choc Chip Uru
Your mum sounds like an incredible person, thanks for sharing your story and such a delicious recipe 😀
Blueberries are definitely a weakness 😀
Cheers
Choc Chip Uru
Sarah
What a gorgous cap-off to Mother's Day
Sarah
Gorgeous*
Jennifer Miller
There are no words to describe how amazing your blueberry tarts look -- seriously delicious!
Courtney @ Neighborfood
What a wonderful story about your mother. This dessert is so lovely! It looks just my style!
Rosemary Mark
Lovely Mother story Susan! Will definitely need to try these tarts. I still use your syrup thickened method from your Strawberry Cardamom Galette. 🙂
laurasmess
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
Librarian Lavender
What a wonderful story. Cold mothers in law can be very scary indeed. I love the recipe and the tarts are looking delicious!
dina
these look so delicious!
Erika
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!!
Shaina
These tarts look beautiful! The way the glaze just oozes all over the blueberries makes them look even more appealing than they already do
Alice // Hip Foodie Mom
Susan,
love this post and story about your mother!!! I can't wait to try this recipe! I love that it's no bake! How long should I chill the tart for? and did you make your own mini tart shells? if so, can you share the recipe? otherwise I'll just use an all butter pastry crust recipe. . but was just curious. .
Christy @ Confessions of a Culinary Diva
You are so fortunate to have your mom's recipes and letters, what a great story and recipe to share for Mother's Day! And these look delectable!
Serena | Serena Bakes Simply From Scratch
What a gorgeous little Blueberry Tarts! Lovely!
Soni
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!
Terra
These are the prettiest tarts!!! I want this for dessert, I adore blueberries!!! Gorgeous, Hugs, Terra
Dionne Baldwin
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!
Nancy@SpicieFoodie
Such a lovely story and tarts. They look so delicious and perfect for any occasion. Thanks for sharing!
Oui, Chef
Delightful story, and awesome looking tarts. Mom would be proud!
Pakistani Food Recipes
I love blueberries. My mom made the same recipe for me.
Marcia Lucia
love recipe, love blueberry
Mikayla
Oh My, the slight tartness of the lemon juice with the sweet blueberries was sheer perfection. Wonderful treat, thank you.
Marta
I made these blueberry tarts for my blueberry-loving hubby and he was over the moon! I added lemon zest from the shells leftover from juicing them and they had an amazing lemon-blueberry flavor!
veenaazmanov
I am drooling. Blueberries look so tempting. Cream cheese and the lemon drizzle and the Buttery Pie crust. Super delicious for sure.
Veronika
Loved these little tarts! Single-serving desserts are always my favorite, especially at parties, it makes them so much easier to serve. Everyone raved about them!
Sharon
These sweet tarts were a great way to use up some of the fresh blueberries we had on hand. The perfect summer treat.
Sophie
I tried these adorable tartlets, and they were a hit with everyone who tasted them. The sweet and juicy blueberry filling, perfectly encased in a flaky and buttery crust, created a heavenly combination of flavors and textures.
Jacqueline Debono
I made these tarts with mascarpone as you suggested. Super good, so pretty and so delicious!
Kristina
You are right- this recipe does make a great dessert to bring to a party. It goes perfect at barbecues and every one did rave about it!
Madelyn
Thanks for sharing this delicious recipe with us. I love my blueberries uncooked, and this made such a refreshing dessert at a birthday barbecue. Everyone loved it.
Laura Arteaga
This recipe was such a hit! we made the big tart option , and I got my kids to help me. They loved making it and mostly, eating it! The step-by-step pictures were really helpful!
hello
I agree they look so good!!!!!