Bake up a batch of these Mini Blueberry Heart Tarts for your loved ones this Valentine’s Day. Each mini blueberry pie topped with a sugar-coated heart-shaped pie crust looks as fun as it tastes.
These sweet Mini Blueberry Heart Tarts will take you less than 30 minutes to create for your sweethearts this Valentine’s Day and only require a few ingredients. Don’t ya just love that?
I love when I can create a dessert that looks festive, tastes great, and requires very little effort.
The idea for this recipe came about the day I opened a box sent to me by Lucky Leaf which included a few cans of their pie filling, a muffin tin, cupcake wrappers, and some recipes. One of the recipes was for Baby Blueberry Pies topped with a lattice crust. They looked so cute and would be a great dessert for any day, but I wanted to transform the pies into a Valentines Day edible craft, which was so easy.
Using store-bought pie dough and Lucky Leaf Blueberry Pie Filling, these little tarts took minutes to make. While the tarts were baking, I cut hearts from the scraps of dough, topped them with sparkly colored sugar then baked them separately. Once baked I topped the tarts with the hearts and they were ready to serve.
Just a note: I tried baking the hearts directly on the tarts and by the time the bottom crusts were browned, the heart had not baked through, so I don’t recommend doing it that way.
Mini Blueberry Heart Tarts (makes 9)
flour to dust cutting board
1 refrigerated pie dough, thawed according to package instructions
1 can Lucky Leaf Blueberry Pie Filling (you’ll use 9 tablespoons)
colored crystal sugar
milk or egg white (about a teaspoon)
1- 3 inch round cookie cutter
2 – 6 cavity muffin tins or 1 – 12 cavity muffin tin
1 small heart-shaped cookie cutter
Pre-heat oven to 400 degrees Fahrenheit.
Dust your cutting board lightly with flour. Unroll your pie dough on the cutting board. Roll out dough slightly. Cut out 9 circles using a round cookie cutter.
Press the rounds into the cavities of your muffin tins. Spoon a tablespoon of the Lucky Leaf Blueberry Pie filling into each crust. Bake for 10-12 minutes until the crust is golden brown.
Cut 9 hearts out of the remaining pie dough, re-rolling as needed. Brush tops of the hearts with milk. Sprinkle colored sugar over top. Set on a baking sheet and bake for 6-8 minutes until golden brown around the edges.
Remove the mini blueberry pies from the muffin tin and top each pie with a heart. Serve the pies hot or cold.
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