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.Jump to Recipe
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
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.
❤️ 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
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🔪 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.
📝 Instructions Overview
Detailed instructions for making these blueberry tartlets are in the recipe card below, but here's an overview!
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.
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.
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.
Blueberries and glaze. Pile the blueberries on top, and evenly spread them.
Pour the glaze over the blueberries.
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.
Mom’s Glazed Blueberry Tartlets
- rolling pin
- 5 Mini 4" Tart Pans or 9-inch pie plate, or 8" X 11" rectangular tart pan
- medium pot
- fine mesh strainer
- 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
- 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.