Blueberry Orange Blossom Tarts are simply lots of blueberries layered over a thin orange blossom custard, baked as individual portions.
Blueberries Blueberries and More Blueberries!
Fruit pies and tarts are my absolute favorite desserts!
These blueberry orange blossom custard tarts are delicious year round and are loaded with flavor as a three bite dessert.
When other fruits are in season, such as cherries, peaches, raspberries, strawberries or figs, swap them out in place of the blueberries using this recipe, and you are sure to impress your guests… as well as yourself!
A few other fruit pies or tarts you may love as much as I do can be found in my collection here, but there are tons more so just go into menu and click pies. Too yummy for words!
- Farm Fresh Strawberry Tarts – of buttery pastry, cream or coconut milk custard and lots of fresh strawberries, are a delicious way to welcome spring!
- Quick Custard Raspberry Tarts – Quick Custard Raspberry Mini Tarts are perfectly formed in mini-tart pans, sweetened condensed milk and eggs, and baked to summertime perfection.
- Almond and Oat Fig Tart – Almond Oat Crusted Fig Tart with crushed almonds and oats in the crust, mascarpone and orange blossom custard, topped with lots of fresh figs.
- Olive Oil Blueberry Pie – A healthier Blueberry Pie with Olive Oil Crust and Crumble, you will not find, with crushed almonds, spelt flour, unrefined sugar and quality olive oil.
Whether a large gathering or only a few, an individual size dessert is the easiest way to serve something that feels very special and well… individual!
Unlike cakes and pies, which become messy the more slices you take from them, these little tarts were carefully prepared in advance.
They remain easy to serve and easy to store, should any be leftover. (wink)
Nuts About Nuts In My Pie Crust
You don’t have to put nuts in the pie crust, especially if allergies are a concern.
You can simply use oats, ground to a flour, instead.
You could also use a store bought pie crust but trust me, it won’t be as scrumptious, just quicker.
Nuts, in a pie crust, ground into a flour, to add to the flour you use, add more flavor and natural oils to the crust, making it flaky and light.
Since Blueberries are a ‘Superfood,’ loaded with antioxidants, vitamin C and potassium, why not incorporate blueberries into your pies, muffins and smoothies!
Blueberries in a pie hold their shape beautifully, unlike other berries which dissolve into an unrecognizable jam when they are cooked.
Orange Blossom Cream
Having grown up in a Middle Eastern influenced home, orange blossom water and rose water where often used to flavor desserts instead of vanilla.
They emit a beautiful floral scent and delicate flavor as they are essence from the flowers. Just a little goes a long way.
To make a very fast cream for a tart, I simply whisk a few eggs, mascarpone, some sugar and essence of either rose or orange blossom water. That’s it!
Mason Jar LIDS!
That’s all, just the lid to those Mason jars that are now trending to use for so many things, including a glass to drink from.
You don’t even have to buy the Mason jar to get the lid, though depending on where you shop, you might find it more cost effective to just buy the jar with the lid. For example:
- Amazon sells the lids, 12 lids in a pack, just the lids, in a pack.
- Hardware stores, sell a pack of 12 Jars and lids.
- Farm supply stores also sell the lids during spring and summer seasons.
Kitchen Hack, mini tarts, cakes and bread buns are perfectly sized when baked in removable bottom, frugally affordable, Ball Mason Jar Lids.
How To Make Blueberry Tarts
Tart crusts can be made in advance, pressed into the lids and frozen.
This makes is easier and certainly faster on tart making day.
Remove from freezer an hour before baking, fill with tart cream, berries and bake.
If using a more delicate fruit, such as strawberries or figs, bake the crust with the cream then cool.
Once the tart has cooled, top with the fruit of your choice.
- Nuts – optional, or oats
- Orange blossom water – keeps for a long time in the pantry
- Mason Jar lids or individual tart pans – my kitchen would never be without the Mason jar lids
- Hand mixer or food processor
- Measuring cup
- Measuring spoons
- Rolling pin
- Pastry cutter
Blueberry Tarts with Orange Blossom Cream
- Removable bottom tart pans or Mason jar lids
- Rolling Pin
- 8 tbsp Butter cold
- 1 1/2 cups All Purpose Flour more for dusting
- 1/2 cup Nuts crushed *notes
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1 Eggs
- 2-4 tbsp Cold Water enough to form a dough ball
- Orange Blossom Cream
- 2 Eggs
- 8 oz Mascarpone or cream cheese
- 1/2 cup Sugar
- 1/2 tsp Orange Blossom Water
- 1 tsp Orange zest
- Crust – With a fork, or in a food processor, incorporate the butter into flour until mixture becomes like coarse meal. Add crushed nuts, sugar salt and mix. Whisk in the egg and 1 tablespoon of water at a time until the dough comes together. Dough should not be sticky nor dry. Balance water and flour to achieve this.
- Roll out the dough on a floured surface. Roll thinner than you ordinarily would a pie crust, about 1/8 inch thick. Press circles of dough with a cup the diameter of the sides and bottom of the lid, about 4 inches (if using Mason jar wide-mouth lids), and press the rounds into the lid. Crimp the edges and the crust is ready to fill and bake, or freeze in an airtight container.
- Orange Blossom Custard – Mix Orange blossom cream ingredients together and pour into prepared tart crust. Place blueberries on top. Transfer the filled lids onto a parchment paper lined baking sheet.
- Bake at 400 for 5 minutes, then turn down the temperature to 350 and bake until the center is firm and no longer jiggling. About 20 minutes.
- For nut allergies, oats can be substituted and crushed into a flour just like the nuts.