Easy blueberry tarts layered with softened cream cheese or mascarpone, piled high with fresh blueberries, and drizzled with blueberry glaze.Jump to Recipe
Every summer, my mom made a big tart bursting with fresh blueberries. It was a super-easy, no-bake recipe, topped with a blueberry glaze thickened on the stove to hold it all together. This blueberry tart is perfect for days when you want a great, easy dessert without turning on the oven.
Mom wasn't an adventurous cook, but she turned out some great meals. After she passed away, I sifted through photographs, letters, and stray scraps of paper packed away in old boxes. A couple of my better report cards. A lace-trimmed Valentine I made in 2nd grade.
And a letter carefully penned in her neat handwriting, written early in her fledgling marriage, to her mother-in-law, my grandmother.
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 on the menu.
The letter reminded me of a slower, pre-email, pre-google time. A time when picking up the phone was a financial decision for more weighty issues than dinner menus. And of homemade blueberry pie.
Blueberry Glaze Tips
Use a whisk to stir the sugar and corn starch into the blueberry juice. Continue to whisk over medium-low heat to dissolve the sugar and corn starch as the liquid heats up.
Keep the blueberry juice, sugar and corn starch 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. 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 fairly clear, the sauce / glaze is ready.
This can be used as a sauce over blueberry pancakes or ice cream too!
General Blueberry Tarts Tips
The original recipe (shown below) is for a 9" pie, using a 9" pie plate. I cut the recipe in half and made 4 mini-tarts as pictured. Here's link to the tart pans I used.
This is a recipe for your best blueberries. Don't use frozen blueberries.
Both cream cheese and mascarpone work well in these tarts.
Mom’s Glazed Blueberry Tarts
- 1 3- ounce package cream cheese or mascarpone
- 1 9 " pastry shell
- 4 cups fresh blueberries
- ½ cup water
- ¾ cup sugar
- 2 tablespoon cornstarch
- 2 tablespoon lemon juice
- Whipped cream
- 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.
- ALTERNATIVE: Make your own crust! Follow the instructions for baking it. Make sure it's completely cooled before spreading the cream cheese on the base.
- Fill the shell with 3 cups of blueberries.
- Combine the remaining cup of blueberries with the water in a small or medium 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.
- Combine the sugar and corn starch in the same small pot over medium high heat. Gradually whisk in the reserved blueberry juices. Cook, whisking constantly until thick and clear. Cool slightly and stir in the lemon juice.
- Pour the syrup over the berries in the pastry shell. Chill for at least 1 hour before serving.
- Serve with whipped cream.