Mini Blueberry Tarts With Oatmeal Streusel
These mini blueberry tarts feature a flaky pie crust, juicy blueberry filling, and lots of buttery oatmeal streusel baked on top.
Servings 8 tarts
Calories 277kcal
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
*if using frozen blueberries, add an additional 5 minutes or so to bake time.
Storing Instructions
Store tarts in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1 tart (calculated without whipped cream or ice cream) | Calories: 277kcal | Carbohydrates: 39.3g | Protein: 2.2g | Fat: 13.1g | Saturated Fat: 4.7g | Cholesterol: 15mg | Sodium: 180mg | Potassium: 86mg | Fiber: 1.9g | Sugar: 19.9g | Calcium: 15mg | Iron: 2mg