Beth’s Blueberry Tartelettes

Beth’s Blueberry Tartelettes

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Looking for a 4th of July Menu? This would be my pick! Enjoy!

Makes 6 tarts


For Pastry:
1 ¾ cups (210 g) flour
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
10 tbsp (150 g) cold salted butter*, diced
6-7 tbsp (70ml-85ml) very cold water

*NOTE: use salted only if you are in the USA. I really like the Land o Lakes Brand for these. Otherwise outside the USA salted butter tends to be too salty and you are better off with unsalted. ☺ Confusing, I know, but just want to make sure I take of all my international friends and make sure you guys don’t end up with a salty tart!

For the filling
2 cups (300 g) blueberries
2 tbsp (25 g) sugar
2 tbsp (15 g) flour
2 tbsp (30 ml) lemon juice
6 tbsp (90 ml) blueberry jam
2 tbsp (30 g) butter
Powdered sugar for garnishing

You will need:
4 Inch Tarte tins with removable bottoms “Deep”

2 Inch Star Cookie Cutter

Place flour, sugar and salt in the bowl of a food processor. Pulse to combine. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms.

Turn dough out into a floured surface. Form into a ball, press into an oval and cut in half (horizontally) then in thirds (vertically) this way you will have 6 pieces of dough.

Roll out to about 6 in circle. Place tartelette tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1″ border.

Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for all 6 tins.

Roll out the dough that is left to ¼ inch thick. Cut out 6 stars.

Place tins and stars on a parchment lined rimmed baking sheet. Tins on one side tarts on the other, and pop in the freezer for 15 mins, or refrigerate for 30 mins.

Then place blueberries in a bowl and toss well with lemon juice, sugar and flour.

Remove baking sheet from the freezer and fill each one with 1 tbsp jam, a few spoons of berries (don’t fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.

Place in oven for 16 mins. Then remove the stars if they are golden brown, otherwise bake for another minute or so. Then continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.

Allow tarts to cool completely. I think these are best served a room temperature or chilled.

Moments before serving dust a tiny amount of powdered sugar on the centers of the stars.

Serve the tarts with a dollop of homemade whipped cream in the center, and top with a star.


Serves 6

1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract

Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge.
Just whisk it up with a spoon before serving.


View Comments (38)


  1. Ithila

    May 9, 2016 at 5:00 pm

    Instead of the star cookie I used a marischino cherry on top of the whipped cream for the red, white and blue. My sons loved them!! My youngest son's comment was " Mommy! It has a cherry on top!" Pure delight. :)

  2. Šárka Morávková

    May 9, 2016 at 5:00 pm

    I recently bought some raspberries in a shop and I was thinking what should I make.. Here is the answer! Thank you Beth for this recipe, I'll try it :)

  3. Julia Barnes

    May 9, 2016 at 5:00 pm

    Could I use frozen fruit instead?

  4. Bonjour Narissa

    May 9, 2016 at 5:00 pm

    Could i do this with chocolate?

  5. Aqua Lang

    May 9, 2016 at 5:00 pm

    I tried this at a body shower, and used pacifier shaped instead of the stars and everyone loved the recipe, they even asked me what's the secret!

  6. Hazel Goh

    May 9, 2016 at 5:00 pm

    Could I do the same with strawberries?

  7. Andrea Maronyan

    May 9, 2016 at 5:00 pm

    Hey Beth, I was wondering if I made these the day before would I have to store them in the fridge or is room temperature ok? And how long will they store?

  8. Tiffany lee

    May 9, 2016 at 5:00 pm

    Can you do a video of an orginal fruit tart recipe?

  9. Annika Liu

    May 9, 2016 at 5:00 pm

    Oh jeez I have tons of questions!
    1. Is the crust more on the sweet or salty side?
    2. Is the whole blueberry tart really sweet?
    3. What else can you put as the filling? Does it have to be jam?

  10. Liling Ang

    May 9, 2016 at 5:00 pm

    Why do you need to put the dough in the fridge?

  11. Hazze's world

    May 9, 2016 at 5:00 pm

    Nobody can explain recipes like this woman does

  12. Neo Li

    May 9, 2016 at 5:00 pm

    Oh good is so funny and fabules and perfect for 4 of july

  13. Вероніка Дорош

    May 9, 2016 at 5:00 pm

    Hi ! Your recipes seems so tasty and they are simple . I already cooked the crème brûlée and it was so good. I would like to ask you to make delicious thick hot chocolate ( maybe with peppermint ) . I tried a lot of recipes and they weren't good , so please show me how to make it really tasty .
    Thank you :)

  14. Nemesis Enforcer

    May 9, 2016 at 5:00 pm

    I give this recipe ten Roman candles.

  15. Robert-Janet Young

    May 9, 2016 at 5:00 pm

    Quick Question?
    What is the difference between your blueberry, apricot galette tart dough with   no egg yolk vs. apple tart, quiche tart dough that has the egg? I've tried your apricot galette and it's really good.  Love your outdoor decor.

  16. bolorb762

    May 9, 2016 at 5:00 pm

    how do you upload and film this video to youtube??

  17. Caroline Rosaspina

    May 9, 2016 at 5:00 pm

    Can I add some raspberry purée to the whipped cream (red white and blue)?

  18. Emily Coelho

    May 9, 2016 at 5:00 pm

    can you use any type of bluberry jam????

  19. Sonia Ali

    May 9, 2016 at 5:00 pm

    Beth, is it possible to switch the blueberries for raspberries?

  20. food jazz

    May 9, 2016 at 5:00 pm

    Lovely patriotic tarts, Beth!

  21. Kate P

    May 9, 2016 at 5:00 pm

    BETH!!! IT'S ME, KATE YOUR BIGGEST FAN! i'm sorry about my earlier comments~ it seems that some uncultured shrew has gotten ahold of my youtube login information. i think it might be my brother @imzinji i am deeply sorry if i have caused any commotion or hurt feelings to you or your viewers. if there is anything i can do, please let me know

  22. Kate P

    May 9, 2016 at 5:00 pm

    STFU you stupid cunt

  23. JazziJazz Daniel

    May 9, 2016 at 5:00 pm

    I think it would be cool to add a bit of red food coloring to the dough for the stars for a red, white, and blue patriotic symbol haha. Just a suggestion. 

  24. Balazs Toth

    May 9, 2016 at 5:00 pm

    Love your videos! Thank you <3 -christina

  25. Angela Yang

    May 9, 2016 at 5:00 pm

    Is there a way to make the dough without a food processor? 🙂 Thx! 

  26. Fifteen Spatulas

    May 9, 2016 at 5:00 pm

    These are SO cute Beth. You are always so good at presentation!!

  27. The Gray Boxwood

    May 9, 2016 at 5:00 pm

    +Entertaining With Beth Mmmm yum these look so good! Love the cutout star on top – the perfect July 4 touch!

  28. The Domestic Geek

    May 9, 2016 at 5:00 pm

    These look AMAZING Beth!!  My mouth was watering the entire time!

  29. Steven Saadeh

    May 9, 2016 at 5:00 pm

    Do you think that before you make the stars, we can add a little bit of red food coloring to the dough so the stars become red? Great videos by the way and please excuse my ignorance because I'm sort of new to baking haha

  30. Angela Yang

    May 9, 2016 at 5:00 pm

    hey beth! these look amazing! i found this fruit tart recipe on foodgawker and wondered it i can merge both recipes. what i mean is to use your pastry recipe from here and use the filling recipe from foodgawker. would this pastry recipe shown in your video go with any fruit tart of any kind? Thanks! 

  31. Sweet y Salado

    May 9, 2016 at 5:00 pm

    What a great touch of adding those stars on top of the tartlettes, so patriotic!

  32. AnnK H

    May 9, 2016 at 5:00 pm

    Hi Beth! I like your recipes and channel so much. You seem to be such a nice person and have a very nice, kind and calm voice. I like the way you make your recipe videos, with the voice over (kind of) and explaining retrospectively. Your friends and family are so lucky to know you, I'm sure you are very popular :-)

  33. Spellboundwitch

    May 9, 2016 at 5:00 pm

    Deliciously decadent…looks yummy…and easy to do. Blueberries are so good and the tartelettes look wonderful (love your French influence, the Bonne Maman made me smile), congratulations for these wonderful recipes and beautiful videos. Thanks a lot for sharing, Beth!

  34. Kawaii Rin

    May 9, 2016 at 5:00 pm

    yum yum <333

  35. Miss Cleo Ng

    May 9, 2016 at 5:00 pm

    The BEST, Flaky, delicious, shortbread tart is best using equal quantities (mass) of flour and salted butter, and enough cold water to combine. JUST THE BEST!:) this tart is awesome

  36. Mandolin Nguyen

    May 9, 2016 at 5:00 pm

    Show us how to make pig in a blanket! I know its simple but I would love to see how you make it! 

  37. Kelly M.

    May 9, 2016 at 5:00 pm

    Is there a way to make to dough without a food processer

  38. Rani Korde Bhople

    May 9, 2016 at 5:00 pm

    Beth,This recipes is so good. I will try this recipes.

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