Blueberry Breakfast Tarts

by Pamela

Blueberry Breakfast Tarts

Store bought tarts are one thing, but homemade blueberry breakfast tarts are another. You’re going to love these breakfast tarts for their fresh, buttery flavor.

I suppose you could call these hand pies, but I like to call them tarts when they’re rectangular shaped. Why? Well, because those store bought things, that kinda look like this, are called Pop Tarts. Trust me, these blueberry breakfast tarts only resemble those store bought tarts in shape only.

These little tarts came into being because Craig was moping around the house (and apparently work too) because he was craving pie. Since everyone, including myself, was tired of hearing him talk about pie, I made these. While not a pie in the traditional sense, it was pie enough to fulfill his craving. When he came home from work and saw these sitting on the counter he literally lit up like a little kid. I felt kinda great because I was able to make his week.

Homemade Blueberry Breakfast Tarts

I like making these little tarts, instead of a big pie, because it’s just the 2 of us and a whole pie tends to get really stale tasting by the time we get down to the end of it. These little breakfast tarts are totally freezable. Craig eats as many as he needs to get over his craving (which is usually about 2) and the rest go into a zip top bag and into the freezer. Then we’ve got a little stash for the next time the craving hits.

The crust for these tarts is nice and buttery, which also means flaky, which is WAAAAAYYY better than those cardboard tasting things you buy from the store. And it’s super easy to make the dough. All you need is a food processor and your hands. No mixer needed.

You could use pretty much any pie filling you like in these or even a good jam/jelly. In fact, several years ago I made these tarts with a fig and bacon filling and a maple glaze. I used blueberries for these because I had a bag that was taking up space in my freezer and I needed to make some room in there.

Homemade Blueberry Breakfast Tarts

It’s pretty typical for these tarts to leak juices from the filling so you definitely want to line your baking sheet with a Silpat or parchment paper. Cleaning burnt on fruit and sugar is no fun. You practically need a chisel to get it off.

Try making a batch of these blueberry breakfast tarts. I bet you never go back to store bought after you have one of these.

Blueberry Breakfast Tarts
 
Prep time
Cook time
Total time
 
Store bought tarts are one thing but homemade blueberry breakfast tarts are another. You're going to love these breakfast tarts for their fresh, buttery flavor.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • Dough Recipe
  • 2 Eggs
  • 2 Tablespoons Half and Half (or milk)
  • 2 Cups Flour
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 1 Cup butter (2 sticks - cut into pieces)
  • Filling Recipe
  • 2 Cups Fresh Blueberries
  • ΒΌ Cup Sugar
  • 1 Tablespoon Cornstarch
  • 1 Teaspoon Lemon Juice
  • Dash of cinnamon
  • Glaze Recipe
  • ¾ Cup Confectioners' Sugar
  • 1 - 2 Tablespoons Milk
Instructions
  1. Dough Recipe
  2. Whisk 1 egg and the half and half (or milk) in a large bowl and set aside.
  3. In the bowl of your food processor add the flour, sugar, salt and one stick of the butter.
  4. Pulse until the butter is fully incorporated into the flour then add the other stick of butter.
  5. Pulse until that stick is blended in and the consistency is pebbly. It won't really look like dough at this point.
  6. Dump the contents of the food processor into the bowl with the blended egg and half and half.
  7. Stir until everything comes together in a sticky mass.
  8. Knead the dough a few times until it comes together.
  9. Divide the dough in half and wrap each half of the dough in plastic wrap and chill it for at least 1 hour before rolling it out.
  10. Filling Recipe
  11. Pour the blueberries into a medium saucepan and add in the sugar.
  12. Sprinkle the cornstarch evenly over the top of the blueberries and add in the lemon juice and cinnamon.
  13. Heat over high heat and stir the berries to get everything combined.
  14. It only took me 5 minutes before everything was well mixed and the liquid began to thicken. Remove the pan from the heat once it begins to thicken and let it cool.
  15. Putting it All Together
  16. Take dough out of the refrigerator and let it sit for 15 minutes before rolling it out.
  17. Preheat oven to 350 degrees Fahrenheit.
  18. Lightly coat the rolling surface with flour and roll dough out to roughly β…›" thick.
  19. Cut dough into desired shapes. I cut mine into rectangles.
  20. Arrange dough onto baking sheet lined with parchment paper or silicon pad.
  21. Spoon about 1-2 teaspoons of blueberry filling into center of dough.
  22. Cover with another rectangle of dough and crimp the edges with the tines of a fork.
  23. Continue doing this with the remaining dough and filling.
  24. Whisk the remaining egg in a small container and brush it onto the tops of the tarts.
  25. Either pierce the tops of the tarts with a fork or make a small slit in the tops with a knife. (This lets steam escape so that they don't blow up in your oven and make a mess.)
  26. Bake for 30 minutes or until they are golden brown.
  27. Remove from oven and let cool.
  28. Once the tarts have cooled, you can top them with the glaze.
  29. Add powdered sugar to a bowl then add milk, starting with just 1 tablespoon of milk. Stir mixture. If it needs to be thinner, add the second tablespoon of milk and stir.
  30. Drizzle glaze over top of tarts and let dry.

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2 comments

John/Kitchen Riffs October 25, 2017 at 8:50 am

Love eating a whole pie by myself, so these tarts are the perfect size. πŸ˜€

Pamela October 27, 2017 at 3:51 pm

Oh, I could def eat a whole pie (in a couple of sittings) so that’s why I make these little pies instead. πŸ˜‰

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