Introduction

Experience the delightful burst of citrus and the sweet tang of blueberries in our Blueberry Lemonade Tartlets. These mini treats boast a harmonious blend of zesty lemon and luscious blueberries—a perfect dessert to savor on any occasion.

Who This Recipe Is For

Ideal for those who relish the refreshing combination of lemon and blueberries in a bite-sized dessert form. Whether it’s for a summer gathering or a sweet indulgence, these tartlets promise a burst of fruity flavors in every bite.

Why Blueberry Lemonade Tartlets Are Great

The allure of these tartlets lies in the vibrant citrusy zest of lemon complemented by the sweetness of blueberries. The buttery tartlet crust provides the perfect canvas for the bright and fruity filling—a delightful treat that’s both elegant and refreshing.

Ingredients

For the Tartlet Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Blueberry Lemonade Filling:

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 2 tablespoons water
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Directions

Tartlet Shells:

1. In a food processor, pulse together the all-purpose flour and granulated sugar.
2. Add the chilled, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again.
4. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together into a ball.
5. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat your oven to 375°F (190°C). Grease a mini tartlet pan.
7. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
8. Using a round cutter, cut out circles of dough slightly larger than the tartlet molds.
9. Gently press the dough circles into the prepared tartlet pan, trimming any excess.
10. Prick the bottoms of the tartlet shells with a fork. Place the pan in the refrigerator for 15 minutes.
11. Bake the tartlet shells in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let them cool completely.

Blueberry Lemonade Filling:

1. In a saucepan, combine the fresh blueberries, granulated sugar, and water over medium heat.
2. Cook, stirring occasionally, until the blueberries start to break down and release their juices.
3. Add the lemon zest and fresh lemon juice to the saucepan. Stir well.
4. Stir in the cornstarch-water mixture and continue to cook until the mixture thickens, stirring constantly.
5. Remove the saucepan from heat and let the blueberry lemonade filling cool slightly.

Assembling the Tartlets:

1. Spoon the cooled blueberry lemonade filling into the baked and cooled tartlet shells, distributing it evenly among them.
2. Refrigerate the assembled tartlets for at least 30 minutes to set the filling.

Kitchen Equipment Needed

• Mini tartlet pan
• Food processor
• Saucepan
• Rolling pin
• Round cutter

Serving Suggestions

Serve these delightful Blueberry Lemonade Tartlets as a refreshing dessert at gatherings or enjoy them as a sweet treat alongside a cup of tea or coffee.

Storing Leftovers

Store any leftover tartlets in an airtight container in the refrigerator for up to 2-3 days to maintain their freshness.

Recipe Swaps and Variations

Consider adding a dollop of whipped cream or a sprig of fresh mint on top of each tartlet for an extra touch of elegance.

Conclusion

Savor the zesty elegance of our Blueberry Lemonade Tartlets—a delightful fusion of zesty lemon and luscious blueberries nestled in buttery tartlet shells. Share these vibrant treats to add a burst of fruity joy to any occasion!