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Blueberry Butter Tarts

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By Gremolata Kitchen


Serving Size:  12

Class:    Easy (under 1 Hour)

This recipe comes from Diane Parks over at Parks Blueberries, quite possibly the capital of blueberries in the province of Ontario!  This is a classic butter tart recipe that uses blueberries instead of raisins.  They make this exact recipe by the hundreds in their bakeshop, and also sell pastry dough for those who like to bake at home, with a little less mess.  In Mrs. Parks Blueberry Cookbook, they provide a few different pastry recipes for the more adventurous cooks among us. 


12 Unbaked Tart Shells

1 Cup Blueberries

1 Egg

½ Cup Corn Syrup

1 Teaspoon Lemon Juice

¾ Teaspoon Vanilla

⅓ Cup Brown Sugar

1 Tablespoon all purpose Flour

3 Tablespoons of  Melted Butter


Preheat oven to 350°F. 

Divide the blueberries equally among the tart shells.  In a four cup measuring cup, whisk together the egg, corn syrup, lemon juice vanilla, brown sugar, flour, and melted butter.  Pour evenly over the blueberries, filling each tart shell right to the top. 

Bake until the centres have risen and are slightly crusty on top.  The edges should be bubbly and the pastry golden brown.

Cook Smart Tip:

These are a great alternative to traditional butter tarts and make a great gift or staple for bridal showers, anniversaries, or tea parties.


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