Wild Blueberry Crumble Tarts
Wild Blueberry Crumble Tarts are made with a flaky, golden puff pastry base and crust, baked in pastry rings for crisp edges and beautiful height. Each tart is filled with a perfectly sweet and tart wild blueberry pie filling, topped with a buttery oat crumble, and served warm with crème anglaise or a scoop of vanilla ice cream.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Puff pastry, thawed according to instructions
Salted butter
Egg
Water
All-purpose flour
Brown sugar
Old-fashioned rolled oats
Cinnamon
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract
Ingredients for the Crème Anglaise (Optional):
Heavy cream
Whole milk
Vanilla bean paste or extract
Egg yolks
Granulated sugar
Tools Needed:
Why You’ll Love Wild Blueberry Crumble Tarts:
Flaky, Buttery Puff Pastry Base: These tarts start with a golden, crisp puff pastry crust that adds a delicious buttery crunch to every bite.
Sweet and Tart Wild Blueberry Filling: Made with wild blueberries, the filling strikes the perfect balance between sweet and tangy for a vibrant, fruity flavor.
Crispy Oat Crumble Topping: A golden oat crumble topping adds a cozy texture and a hint of warm cinnamon that pairs beautifully with the juicy berries.
Baked in Pastry Rings for a Bakery-Worthy Look: Using pastry rings gives these tarts a clean, professional presentation perfect for entertaining or special occasions.
Perfectly Individual-Sized Treats: These mini tarts are great for sharing, gifting, or serving at dinner parties or brunch
Serve Warm with a Finishing Touch: Elevate each tart with a drizzle of crème anglaise or a scoop of vanilla ice cream for an irresistible, melt-in-your-mouth dessert.
Quick and Impressive Dessert: Using puff pastry makes this recipe approachable yet impressive, with a rustic charm and gourmet feel.
Tips for Making Wild Blueberry Crumble Tarts:
Thaw Puff Pastry Properly: Let the puff pastry thaw in the fridge until pliable but still cold. This helps maintain its structure and ensures flaky layers when baked.
Use Pastry Rings for Perfect Shape: Pastry rings give the tarts a clean, elevated bakery-style appearance. Be sure to lightly grease them or line with parchment strips for easy removal.
Don’t Overfill with Blueberry Filling: Add just enough filling to avoid overflow. Too much filling can cause the pastry to become soggy and difficult to unmold.
Use Wild Blueberries for Best Flavor: Wild blueberries offer a more intense flavor and smaller size, making them ideal for tarts.
Bake Until Deep Golden Brown: Ensure the pastry edges and crumble topping are deeply golden for the perfect crisp texture and caramelized flavor.
Cool Slightly Before Removing from Rings: Let the tarts cool for about 5–10 minutes before removing from the pastry rings to help the crust set and reduce breakage.
Serve Warm for Maximum Enjoyment: These tarts are best served warm with crème anglaise or a scoop of vanilla ice cream to complement the juicy filling and buttery pastry.
Prep Ahead for Ease: You can prepare the oat crumble and blueberry filling a day ahead and store them in the fridge for easy assembly the next day.
How to Store Wild Blueberry Crumble Tarts:
Room Temperature: If you plan to serve the tarts within a few hours of baking, they can be left loosely covered at room temperature for up to 4 hours. Reheat briefly before serving for best texture.
Refrigerator: Store fully cooled tarts in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 10–12 minutes to crisp the puff pastry before serving.
Freezer: To freeze, let the tarts cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven to restore flakiness.
Reheating Instructions: For the best texture, avoid microwaving. Instead, reheat tarts in a 300°F (150°C) oven until warmed through and the puff pastry is crisp again—about 10–15 minutes.
Storing Crème Anglaise or Ice Cream Separately: If serving with crème anglaise or vanilla ice cream, keep those elements stored separately in the refrigerator or freezer and add just before serving.
FAQs:
Q: Can I use fresh blueberries instead of wild frozen blueberries?
A: Yes! Fresh blueberries work great—just keep an eye on the filling as it may cook down a bit faster than frozen wild blueberries. The flavor will be slightly less intense but still delicious.
Q: Can I make these tarts without pastry rings?
A: Absolutely. You can also make them in 8oz ramekins for a slightly more rustic look. Just be sure to lightly butter the ramekins to prevent sticking and adjust bake time as needed.
Q: Can I use store-bought puff pastry?
A: Yes, store-bought puff pastry works perfectly and makes the process quick and easy. Be sure to thaw it according to package instructions before using.
Q: How do I know when the tarts are done baking?
A: The puff pastry should be deep golden brown, and the blueberry filling should be bubbling. The crumble topping will be golden and crisp.
Q: Can I make these ahead of time?
A: Yes! You can assemble the tarts and keep them refrigerated for up to 1 day before baking. You can also fully bake them, then reheat in the oven to crisp up the crust before serving.
Q: What’s the best way to serve these tarts?
A: Serve warm with a drizzle of crème anglaise or a scoop of vanilla ice cream. A dusting of powdered sugar is also a beautiful finishing touch.
Q: Can I freeze the tarts?
A: Yes, baked tarts freeze well. Let them cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven before serving to restore the flaky texture.
Check out my other dessert recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these wild blueberry crumble tarts. Happy baking!
