Mini Blueberry Lemon Tartlets with Almond Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate mini tartlets with a buttery almond crust filled with tangy lemon curd and topped with fresh blueberries for a refreshing bite-sized dessert. This french-inspired desserts ready in about 50 minutes layers all-purpose flour, ground almonds, powdered sugar 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 180 calories and feeds 12, 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.

Prep: 30 min Cook: 20 min Serves 12 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 cup all-purpose flour, 1/2 cup ground almonds, and 1/3 cup powdered sugar until combined.
  2. Step 2: Add 6 tbsp cold cubed unsalted butter and 1 large egg yolk to the processor; pulse until dough starts to clump together but is not fully smooth.
  3. Step 3: Turn dough onto a floured surface and knead gently into a ball; wrap in plastic wrap and chill for 15 minutes.
  4. Step 4: Roll out the dough to about 1/8 inch thickness and cut into 12 circles slightly larger than your mini tart pans (about 3 inches in diameter).
  5. Step 5: Press the dough circles gently into the tartlet pans and prick the bottoms with a fork. Bake for 12 minutes until edges are lightly golden; cool completely.
  6. Step 6: Meanwhile, whisk together 1/3 cup fresh lemon juice, 2/3 cup granulated sugar, and 2 large eggs in a saucepan over medium heat.
  7. Step 7: Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes; remove from heat and whisk in 3 tbsp melted unsalted butter until smooth.
  8. Step 8: Pour lemon curd evenly into the cooled tart shells and refrigerate for at least 1 hour to set.
  9. Step 9: Before serving, top each tartlet with fresh blueberries, distributing evenly across all 12 tartlets.

Frequently asked questions

How long does Mini Blueberry Lemon Tartlets with Almond Crust take to make?

Total time is about 50 minutes (30 min prep + 20 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 Lemon Tartlets with Almond Crust?

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 Lemon Tartlets with Almond Crust?

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 Lemon Tartlets with Almond Crust for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Lemon Tartlets with Almond Crust?

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.

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