Blueberry-Rosemary Tarts

Blueberry-Rosemary Tarts
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blueberry rosemary tart
A la mode. The only way to eat pie (or tarts)!

This world would be better off with more pies (or, as we’re making here, mini-pies or tarts). Don’t you agree? And, it’s odd that many people don’t bother to make pies, as they’re the easiest homemade dessert, taking only a few ingredients placed in a pie crust and baked. Nothing difficult at all. Don’t believe us? Well, we’ll show you how we made these mini-pies without breaking a sweat.

The main reason we made these tarts was that we had just enough pie crust left over to fill two small (5-inch) pie pans, and we had some fresh blueberries, too. That’s nearly enough to make up two small tarts, perfect for dessert — along with ice cream (perhaps the Vanilla Ice Cream with Honey Swirl and Thyme Marshmallows that you just made the other day), of course.

This recipe is slightly different, as we list the ingredients per tart, assuming that you have some leftover pie crust available. If you want a whole pie, or a bunch of tarts, we suggest using our posted Pâte Brisée crust. It should be enough for 6-8 tarts, or a whole 9-inch pie.

Blueberry-Rosemary Tarts

Yield: As many as you make

Blueberry-Rosemary Tarts


    For each 5-inch tart
  • Pâte Brisée, rolled and pressed into a 5-inch pan, then frozen
  • 1/3 cup fresh blueberries
  • 2 tsp all-purpose flour
  • 2 tsp sugar
  • 1-inch sprig fresh rosemary, leaves minced finely

Abbreviated Instructions

Preheat oven to 350°F.

In a small bowl, toss blueberries together with flour, sugar, and rosemary. Transfer to prepared pie crust, knocking the flour mixture under the berries.

Bake 20 minutes, then remove from the oven and use a fork to pierce berries. Return to oven and bake 20-30 minutes longer, or until berries are bubbling and crust is golden.

Cool completely before serving.

Ingredient discussion:

adding rosemary
We use about an inch-long sprig of rosemary for each tart, just enough to give a nice taste of rosemary without overwhelming the taste buds.

The sugar and flour are there to help thicken the blueberry juice that leaks out when you pierce the berries. We like to do that part way through baking — we know you could cook the berries in a saucepan beforehand, but why make it more difficult and dirty more dishes?

Procedure in detail:

Preheat oven to 350°F.

tossing berries with flour and sugar
The flour and sugar will help thicken the berry juices as the tarts cook, preventing the dreaded soggy crust.

Toss berries. Place the blueberries in a bowl with the flour, sugar, and rosemary. Toss gently to coat. Most of the flour and sugar will settle to the bottom of the bowl, which is fine.

Fill tarts. We assume that you’ve rolled out your crust, placed it into small tart pans — 5-inch pans are perfect — and frozen them. If not, do that now, and, once frozen, divide the blueberries and flour mixture among all the tart shells that you have. Tap or knock each to get the flour sugar mixture to settle towards the bottom of the tart pan, leaving only a little on top.

blueberry tarts
We’ve learned never to bake a pie without a rimmed baking sheet underneath. Learn from us, and not on your own.

Bake. We like to place the tarts on baking sheets to contain any spills. Trust us, the first time your pie boils over onto the floor of the oven is the last time you’ll forgo the rimmed pan underneath the pie plate. Slide the tarts into the oven and bake for about 20 to 25 minutes.

piercing blueberries
We like to pierce the berries about halfway through baking; it may not be necessary, but what else do we have to do?

Peirce berries. Now that the berries are cooking, you’d expect them to burst, and they may, but we like to take the tarts out and use a fork to pierce the berries and press them down to start releasing their juices. It makes us think that we’re actually doing something to make a pie. Once pierced, place the tarts back into the oven for 20 to 30 minutes, or until the juices are bubbling and the crust is golden brown.

cooling tarts
Cooling completely is important for fruit pies, as it allows the juices to thicken completely.

Cool. It’s tempting to eat the tarts right away, or while they’re still warm, but it’s best to let them cool all the way so the juices can thicken properly. Then, if you want warm pie, heat it up a bit in the oven — about 10 minutes at 300°F should work. Serve with a scoop of ice cream.

Great! Great! Great! Great because it’s very tasty; the rosemary adds a nice little something to the tarts, making it reminiscent of picking fresh blueberries along the edge of a pine forest. Plus, it makes it more interesting than just plain old blueberry tart, not that plain blueberry tart is bad, but having another flavor makes it a little more special. And, since it’s only snipping a bit of rosemary into the mix, why not do it? Great because it’s super easy. We told you it was easy at the beginning and now you see that it’s true. Simply toss the berries, fill the shells, and bake. Nothing could be easier for a dessert. And great because it’s the perfect use for those little leftover bits of pie crust that you might normally toss. You can just whip up one or two of these tarts in a few minutes instead. Five stars.

Worth the trouble?

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