Mom’s Glazed Blueberry Tartlets

Three blueberry tartlets glazed with a blueberry glaze, and topped with whipped cream, on a dessert server.

Make this blueberry tart recipe as tartlets, a pie, or in a large tart pan. Fresh blueberries are heaped over a smear of cream cheese, and topped with a blueberry glaze that holds it all together. The times quoted here assume you make your own crust. If you purchase frozen crust already made, subtract 10 minutes from the prep time and 30 minutes from the chill time.

Course Dessert

Cuisine American

Keyword Blueberry Glaze, Blueberry tart, blueberry tartlets

Prep Time 30

Cook Time 1

Chill time in the refrigerator 1 30

Total Time 3

Servings

Calories 398.1kcal

Author Susan Pridmore

Equipment

rolling pin
5 Mini 4" Tart Pans or 9-inch pie plate, or 8" X 11" rectangular tart pan
medium pot
Whisk
fine mesh strainer
offset spatula

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.

Nutrition