Wild Blueberry Glazed Tarts

Today we bring you a recipe for wild blueberry glazed tarts courtesy of M. Burns’s prize winning recipe. Blueberry tart recipes have been hard to come by, so enjoy.


  • 1 cup all-purpose bleached flour
  • 2 tablespoons confectioners’ sugar
  • ½ cup pecans chopped fine
  • ½ cup butter or margarine
  • Filling
  • 2 tablespoons sugar
  • ¼ cup heavy cream and milk
  • 6 to 8 ounces cream cheese
  • Topping
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 6 cups wild blueberries divided


  • For crust; combine flour, sugar and pecans. Cut in butter or margarine until mixture is crumbly. Pat onto the bottom and part way up the sides of a 9 ½ inch removable bottom tart pan. Bake in a preheated 325°F or 162°C oven for 15 minutes, until browned. Remove from oven and cool.
  • For filling; cream sugar, milk and cream cheese until smooth. Spread onto the cooled crust.
  • For topping: mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth. Add 1 cup mashed blueberries and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly until thick, 1 to 2 minutes. Cool to warm.
  • Arrange the remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries refrigerate at least 1 hour, preferably 3 hours. Remove tart from pan by lifting it out, keeping it on the removable bottom
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Wild Blueberry Glazed Tarts

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