Mini Blueberry Almond Tartlets
Delicate tartlets filled with almond cream and fresh blueberries, topped with toasted sliced almonds for a nutty crunch. This french-inspired desserts ready in about 68 minutes layers all-purpose flour, powdered sugar, cold and cubed unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup, cold and cubed unsalted butter
- 1 egg yolk
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 cup, softened unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp sliced almonds
- for dusting, optional powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
- Step 2: Add 1 egg yolk and pulse just until the dough starts to come together; press into a ball, wrap in plastic, and chill for 30 minutes.
- Step 3: On a lightly floured surface, roll out chilled dough to 1/8-inch thickness and cut into 3-inch circles. Press circles into 6 mini tart pans, trimming excess dough.
- Step 4: In a bowl, beat 1/2 cup almond flour, 1/3 cup granulated sugar, 1/4 cup softened unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
- Step 5: Spoon almond cream evenly into each tart shell, then scatter 1 cup fresh blueberries atop the filling.
- Step 6: Sprinkle 2 tbsp sliced almonds over the blueberries for added texture.
- Step 7: Bake tartlets for 25-28 minutes until crust edges are golden and almond cream is set.
- Step 8: Remove from oven and cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 9: Dust with powdered sugar before serving, if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Blueberry Almond Tartlets take to make?
Total time is about 68 minutes (40 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Blueberry Almond Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Blueberry Almond Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Blueberry Almond Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Blueberry Almond Tartlets?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
