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Mini Blueberry Tarts With Oatmeal Cookie Streusel

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 tarts


  • 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.