Blueberry Tart


Blueberry Tart

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Plate of blueberry tarts with strawberries

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3.2 out of 5 stars
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Recipe Data


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    Servings and Ingredients

    Serves 4
    Nonstick cooking spray
    3 tbsp. sugar, divided
    1 tsp. cornstarch
    ⅛ tsp. cayenne pepper
    ¼ c. water
    1 c. fresh blueberries, divided
    1 c. fresh raspberries
    ¼ tsp. ground cinnamon
    4 sheet(s) frozen phyllo dough (9-by-14-inch rectangles), thawed


    1. Preheat oven to 375 degrees. Lightly coat four 4-by-2-by-1/2-inch rectangular tart pans with removable bottoms with cooking spray; set aside.
    2. In a small saucepan, stir together 2 tablespoons sugar, cornstarch and cayenne pepper. Stir in water and half the blueberries. Cook and stir over medium heat until thickened and bubbly. Fold in raspberries and remaining blueberries; set aside.
    3. In small bowl, stir together remaining tablespoon sugar and cinnamon.
    4. Place one sheet of phyllo on cutting board. Lightly coat with cooking spray; sprinkle with about 1 teaspoon cinnamon sugar. Repeat layering with remaining phyllo and cinnamon sugar, ending with cooking spray. With a sharp knife, cut phyllo stack into four rectangles. Ease into prepared tart pans.
    5. Bake for 8 minutes or until phyllo is golden brown. Cool slightly; remove shells from pans. Spoon berry filling into shells just before serving.

    Nutrition facts


    130 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 0mg
    • Sodium: 95mg
    • Total Carbohydrates: 29g
    • Protein: 2g

    Daily Values

    Vitamin A 2%
    Vitamin C 20%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Hy-Vee Chefs.