Get ready to fill your kitchen with the most incredible festive aroma! These Blueberry Mince Tarts are the perfect blend of sweet, spiced, and fruity, all wrapped up in a buttery, flaky crust. Whether you’re making adorable individual tarts for a party or a couple of stunning open-face pies for a family dessert, this recipe is a guaranteed crowd-pleaser. Let’s get baking!
Ingredients
• 1 recipe Blueberry Mince Tart or Pie Filling
• 1 recipe Tart and Pie Pastry
Instructions
1. Prepare your dough rolling surface. To prevent sticking, lightly flour your countertop or roll the dough between two sheets of parchment paper or plastic wrap.
2. For Tarts (Makes 30): Roll out one ball of dough into a 12-inch / 30 cm circle.
3. Using a 3.5-inch / 9 cm round cutter (a wide-mouth Mason jar lid works perfectly!), cut out dough circles. Gently press each circle into a cup of a lightly oiled muffin or tart tin.
4. Repeat with the second ball of dough. Gather any scraps, gently re-roll, and cut until all the dough is used, making about 30 tart shells.
5. Spoon approximately 3 tablespoons / 45 mL of the blueberry mince filling into each shell.
6. Bake at 350°F / 180°C for 20 to 25 minutes, until the crusts are a beautiful golden brown.
7. Let the tarts sit for a few minutes before carefully removing them from the tins. Cool completely on a wire rack.
8. For Pies (Makes two 8-inch pies): Roll out one ball of dough into a 12-inch / 30 cm circle.
9. Carefully transfer the dough to a lightly oiled 8-inch / 20 cm pie dish. Use small pieces of dough to patch any tears.
10. Trim the excess dough from the edges. Crimp the edges decoratively using your fingers for that classic, homemade look.
11. Fill the pie shell with half of the blueberry mince filling.
12. Repeat steps 8-11 with the second ball of dough and remaining filling to create a second pie.
13. Bake at 350°F / 180°C for 45 to 50 minutes, until the crust is golden and the filling is bubbly.
Nutritional Information
• Per Tart
• Calories: 161
• Protein: 2 g
• Fat: 4 g
• Carbohydrate: 31 g
• Dietary Fibre: 2 g
• Per 1/8 Pie Slice
• Calories: 302
• Protein: 4 g
• Fat: 8 g
• Carbohydrate: 57 g
• Dietary Fibre: 5 g
• Percentage of calories for both tarts and pies: 5% from protein, 23% from fat, 72% from carbohydrate.
Pro Tips
• To prevent dough from sticking, roll it between two sheets of parchment paper or lightly floured plastic sheets.
• Use a pancake lifter or large spatula to carefully transfer delicate pastry to your tins or pie dishes without tearing.
• Don’t discard dough scraps! Gather, gently re-roll, and cut them to make sure you use every last bit.
• Remove tarts from their tins while they are still warm. This helps prevent them from sticking as they cool.
FAQ
Q: Are these mince tarts really vegetarian
A: Absolutely! This recipe uses a modern ‘blueberry mince’ filling, which is entirely fruit-based. Unlike traditional mincemeat, it contains no meat or suet (animal fat), making these tarts 100% vegetarian and perfect for a festive, meat-free dessert.
Q: Can I make these blueberry mince tarts vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the pastry, simply substitute the dairy butter with a high-quality, block-style vegan butter at a 1:1 ratio. The blueberry mince filling is naturally plant-based, but if using a pre-made version, always check the label to ensure it’s vegan-friendly.
Q: How do I store leftover vegetarian mince tarts
A: Store the completely cooled tarts in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to one week. They also freeze beautifully for up to 3 months; just thaw and reheat gently in the oven to restore the flaky crust.
