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 it 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 Valentine's 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)
Ingredients
flour to dust your 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)
Supplies
cutting board
1- 3 inch round cookie cutter
2 - 6 cavity muffin tins or 1 - 12 cavity muffin tin
1 small heart-shaped cookie cutter
rolling pin
pastry brush
Instructions
Preheat oven to 400 degrees Fahrenheit.
Dust your cutting board lightly with flour. Unroll your pie dough on the cutting board. Roll out the 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 the 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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Anonymous
Apple is my favorite pie.
jskidmoreca@yahoo.com
Carmen Nuland
Apple, no lemon meringue, no pumpkin... I can't decide
Susan C
My favorite pie is cherry.
Terri
My favorite is chocolate cream pie!
vklmarie78@gmail.com
Abby Fitzgerald
I love peach pie filling. abbyyfitz4@gmail.com
CakeWhiz
My favorite is apple pie. It's such a classic ...hehehe.
AnnaZed
I like blueberry pie filling best.
margueritecore [at] gmail [dot] com
Jessie
Not too many pies I'll turn down, but among my favs are apple, peanut butter, and chocolate cream.
caitsfoodtherapy.com
Saw this on foodista.com. Love your blog! So pretty. Perfect treat for Valentines Day. I bet they are delicious!
Beth Jackson Klosterboer
Thank you and thanks for stopping by from Foodista.
Julie
Love lemon meringue pie
thanks
aunteegem@yahoo.com
ruralprisoner
apple
ruralprisoner
apple
Anonymous
I like cherry pie.
plthomasch@hotmail.com
Jamie
Peach is my favorite!
katney
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Lisa @ Flour Me With Love
These pies are too cute! Thanks so much for sharing at Mix it up Monday 🙂
My favorite filling is apple!
rachel
Chocolate cream! I'm not much of a fruit girl for pies 🙂
Angie Schott
I LOVE blueberry pie! This recipe actually catches my attention because it has sugar sprinkles. How many blueberry pies have sugar sprinkles? Tow of my favorite things! Thanks for sharing! 🙂