Hope everyone had an absolutely wonderful Valentine’s day! Whether it was full of chocolate, roses, pizza, or movies- I hope everyone received some love & shared some too. Personally speaking, I’ve never been that big on Valentine’s day…and no, it’s not even the argument that it’s commercialized or whatever, but I just don’t get the big deal? I’m more of a “show spontaneous love” not a “this is mandatory/expected” which I think is the pressure that falls on Valentine’s day.
And yet, this year, Valentine’s day was freaking wonderful. I can finally get behind this holiday. Like best day I’ve had in a LONG time (and my days are pretty good fortunately so that’s saying something). I got to hang out with friends, everyone got some flowers (courtesy of the absolute SWEETEST girl I know), I unexpectedly got delicious dark chocolates (and am currently in the process of finishing them off already, shh), I had a wonderful Nashville-Style Hot Chicken Sandwich for dinner (have been meaning to get that recipe on here for quite some time now & it’s in the works)– and then with all the joy/love that was in the air, I decided I needed to bake.
So here are some super cute mini blueberry tarts! I was originally planning on making mini pies, but how could I cover up those cute little blueberry pearls?! They look so perfect & scrumptious! Also I’m forever obsessed with how fruit bubbles up and stains over crust, it makes the whole effect just 10x better.
Also –> real shout out to friends who make you feel loved- AND also (equally important)- friends who know your favorite type of chocolate & make it a point to treat you with some! You guys are the real MVPs.
- 1/4 cup unsalted butter, cold & diced
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 teaspoon salt
- 2+ tablespoons cold water
- 1 tablespoon butter
- 1 1/2 cups blueberries
- 1 tablespoon flour
- 2 teaspoons cornstarch
- 2 tablespoons sugar
- 1/2 teaspoon lemon juice
- In a food processor, combine flour, salt, and cold butter. Process until it forms coarse crumbs.
- Add tablespoons of water one at a time, pulsing between additions. Eventually this should form a ball of dough.
- Place the ball of dough onto a baking mat or marble slab. With a piece of wax or parchment paper on top, roll the dough out to about 1/4" thickness. Add flour if the dough sticks to the slab or the rolling pin.
- Lift crust and place it in tart ring, pressing it gently into the mold.
- Repeat the previous step for the additional tarts. *Take 2 inches of dough aside and create fun cut outs to place on top of the tart, if desired.
- Set aside.
- In a big bowl, pour the blueberries together and sprinkle with the lemon juice.
- Add in the rest of the dry ingredients and mix to coat the berries.
- Pour prepared berries into the crust.
- Dot the visible dough (and dough cut out) with butter.
- Place the tarts on a baking sheet lined with parchment paper. *Also place the cut outs if you are using them, on the sheet but not on the tart.
- Bake the tart in the oven for about 30 minutes, or until crust is golden brown. *If you are baking cut outs, they will bake faster and be done in approximately 10-15 minutes. Remove the cutouts when they are done and allow the tarts to keep baking.
- Once the tarts are browned, take them out & place the cutouts on top. Allow to slightly cool and then serve!