Love blueberry pie but not all the hassle involved in making it? Try these easy-to-make and fun-to-eat mini blueberry tarts that also have a crunchy oatmeal cookie streusel topping.
Blueberry pie wins the title of my all-time favorite kind of pie. And you guys know how much I love oatmeal cookies, right? I love ’em even more than I love chocolate chip cookies…Texture = yum. And mini food? ‘Stinkin ADORABLE. All this in one little tart….Mini-food lovers rejoice!
Sometimes you just don’t want to deal with the hassle of making a whole pie and then having a bunch of pieces left over. How about a bite-sized, finger-food version of blueberry pie that’s just as good as it’s larger cousin??
It wasn’t too easy trying to find my eight mini-tart pans that I KNEW I had stashed somewhere in the kitchen cabinet (which has *ahem* seen “cleaner” days.) Well, it took about 30 minutes straight of searching, but I finally unearthed my beloved mini tart pans AND I ended up finding my mini bundt cake pans and mini loaf pans! Yep 😉 There’s more mini-food on the way for sure. 😀
I don’t know if I’m ever going to be able to go back to regular-sized pies ever again. I’m sorry, but these little guys are just way too cute. I’ve got so many versions of pie that I now want to try in miniature-size…apple..pumpkin..Oh, the possibilities 😀
But let’s just concentrate on the blueberry tarts for today. 😉 Mini-food is definitely NOT hard or time-consuming. I banged out these tarts in just over half-an-hour and then just had to wait a little bit for them to cool before digging in—That’s just one of many reasons why I LOVE mini food so much: So Easy. Any food that’s super easy and super-cute is a keeper in my book.
Alright, I’ll stop my rambling and get onto explaining the recipe: Like I said, these little guys are incredibly easy (I think the hardest part when I was making these, was just finding my tart pans!) First off, you’re going to need enough pie pastry dough to fit a 9-in pie pan. (You can find a super-easy recipe and tutorial here) Once you have your dough, divide it into 8 pieces and roll each piece into a ball. Then, simply roll each ball out into a 5-in circle and pat each circle into the bottom and up the sides of 8 individual mini tart pans.
For the filling, all you’ll need is fresh or frozen (thawed) blueberries.( I used frozen and thawed blueberries and they turned out fine) coconut sugar (just 1/3 cup for a little added sweetness) cornstarch, and lemon juice. Super simple, right?
Fill your prepared crusts with 1/4 cup blueberry filling and now it’s….
Streusel time! Flour, oats, coconut sugar, ground cinnamon, and butter go into the food processor to be pulsed into pea-sized crumbs.
Evenly distribute your oatmeal-cookie crumbs over the blueberry filling and bake your tarts at 350F 25 minutes. (the filling should be bubbly and the topping should be lightly browned) Let your tarts cool 30 minutes to an hour on a wire cooling rack before serving.
My siblings were so excited to see these cute little tarts cooling on the counter: They were extremely psyched about getting a whole tart all to his or herself!
The crust is melt-in-your-melt flaky, the filling is gooey and blueberry-y, and the streusel topping seriously tastes like crumbled-up oatmeal cookies! ♥♥♥
I believe whipped cream or ice cream would go marvelously with these tarts. Just saying 😉
Mini Blueberry Tarts With Oatmeal Cookie Streusel
- Pie pastry dough to make one 9-in pie.
- 2 cups fresh or frozen thawed blueberries
- 1/3 cup coconut sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup white whole wheat flour
- 1/2 cup old fashioned rolled oats
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
Divide pie pastry dough into 8 balls of dough. Roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim edges as needed. Set aside.
Prepare the filling: In a medium bowl, toss blueberries with sugar, cornstarch, and lemon juice. Set aside while you prepare the topping.
Prepare the topping: Place flour, oats, sugar, and cinnamon in a food processor. Pulse several times until combined. Add butter and pulse several times until mixture is crumbly and you have pea-sized crumbs.
Assemble the tarts: Fill each prepared crust with 1/4 cup blueberry filling. Top tarts evenly with streusel topping. Bake blueberry tarts at 350F 25 minutes, or until filling is bubbly. Cool tarts completely on a wire cooling rack.
Store tarts in an airtight container at room temperature up to 2 days.
I have a slight addiction to blueberries in case you couldn’t tell 😉
What’s your favorite blueberry treat?