These mini blueberry tarts feature a flaky pie crust, juicy blueberry filling, and lots of buttery oatmeal streusel baked on top.
Personal-sized pie is what’s on the menu today and thank goodness for mini tarts is all I have to say.
These tarts are jammed full of the goods including a homemade blueberry pie filling, a buttery pastry crust, and all the streusel we can fit on top which is to say a LOT.
You’ll never meet a better dessert and I hope you’re ready for the ultimate pie experience.
I especially love these tarts because they’re way less of a hassle than a full-blown pie due to the fact that they bake up in only 35-40 minutes and you just can’t beat the tiny personal size.
These Blueberry Tarts feature…
- Flaky pie pastry crust
- A juicy blueberry filling and buttery oatmeal streusel
- Ready in minutes and a lovely personal-sized dessert
Making the Blueberry Tarts
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pie pastry
- Blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- All-purpose flour
- Oats
- Brown sugar
- Ground cinnamon
- Unsalted butter
Equipment List
The baking vessel for these tarts is a muffin pan. Originally when these tarts were published years ago I used mini tart pans but I realized recently that this is not a very common piece of equipment that many cooks have in their kitchen. I found that a muffin pan works just as well!
You will also need a few mixing bowls as well as a rolling pin for rolling out the pie crust.
Tips for Perfect Blueberry Tarts
- Roll pastry into 4-inch circles – this size crust fits perfectly in muffin cups with a little extra to spare to fold under and crimp into a decorative edging.
- Bake tarts at 350F 35-40 minutes – the tarts are done when the edges/topping are golden brown and the filling is bubbly.
- Allow tarts to cool completely – don’t remove the tarts from the pan until they are fully cooled otherwise they may fall apart.
Recipe Variations
Try these ideas for a different twist on these tarts.
- Use a different fruit – try strawberries, blackberries, or raspberries.
- Add nuts to streusel – add 1/4 cup pecans, almonds, or walnuts to the streusel.
- Top tarts with a glaze – try a simple powdered sugar glaze.
Fresh vs Frozen Blueberries
Both fresh or frozen blueberries work great in these tarts, however, if you do decide to go the frozen route be aware you will need to add about an extra 5 minutes to the bake time.
The beauty of these tarts is that it’s kinda like a blueberry crisp and blueberry pie combined into one dessert! Each bite features juicy blueberries, flaky crust, and all that wonderful oatmeal streusel.
And the best part about this deal is obviously that there’s no sharing necessary cause each tart is personal-sized, baby!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More blueberry desserts to bake next!
Mini Blueberry Tarts With Oatmeal Streusel
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Ingredients
- Pie pastry dough for 1 (9-in) pie
- 2 cups fresh (or frozen*) blueberries
- 1/4 cup granulated sugar
- 1-1/2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 cup old fashioned rolled oats
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
- 3 tablespoons unsalted butter, melted
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350F. Turn pie pastry out onto a floured surface and divide into 8 pieces. Roll each portion out into a a 4-1/2-inch circle. Press each dough circle into the bottom and up the sides of 8 muffin pan cups. Fold any excess crust underneath to form a border and crimp edges. Refrigerate crust while you prepare the filling.
- In a medium bowl, combine blueberries, granulated sugar, cornstarch, and lemon juice until evenly combined. Set aside for a moment.
- In a separate medium bowl, combine flour, oats, brown sugar, cinnamon, a pinch of salt, and melted butter until crumbly.
- Divide blueberry filling between crusts and top with oat streusel. Bake tarts at 350F 35-40 minutes until the filling is bubbly and topping is golden brown.
- Allow tarts to cool completely in pan on a wire cooling rack. Once cooled, remove tarts from pan with a butter knife and serve with whipped cream or vanilla ice cream. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments on 3/27/25.
Lisa Barton @ Vintage Celebrations says
they look delicious my girls would love them 😉
Sarah says
Thank you Lisa 😉
Renew Your Space says
Love mini-desserts – these look like they’d be good in the morning with a cup of coffee 🙂
Sarah says
Coffee would be excellent with these tarts, Renee!