Mini Blueberry Tarte Tatin

Mini Blueberry Tarte Tatin made with puff pastry, caramelized blueberries, and lemon. Easy, elegant, and perfect for parties!

Recipe Source Link:https://www.mygingergarlickitchen.com/mini-blueberry-tarte-tatin/

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RECIPE INGREDIENTS

» For Mini Blueberry Tarte Tatin

• 1 cup fresh or frozen blueberries (thawed and drained)
• 1/4 cup granulated sugar
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1 tsp lemon juice (optional)
• 1 tbsp cornstarch (for thickening)
• 2-3 frozen puff pastry sheets, thawed (I used 24x36 cm)
• 1 tbsp water

» For Serving

• Whipped cream or Greek yogurt
• Powdered sugar (for dusting)
• Fresh blueberries

RECIPE INSTRUCTIONS

» How to Make Mini Blueberry Tarte Tatin

1. Preheat to 400°F (200°C). Melt butter in a small oven-safe skillet or pan over medium-low heat. Add sugar and cook until golden brown, keep stirring occasionally until it turns golden and syrupy.
2. Add the blueberries and cook for 2-3 minutes. Then add lemon juice, 1 tsp lemon zest, and a pinch of ground cinnamon. Mix until well combined.
3. Mix 1 tablespoon cornstarch with 1 tablespoon water. Add it to the blueberry mixture and cook for 2-3 minutes until it thickens slightly. Remove from heat and let it cool.
4. Cut the pastry sheets into circles. Arrange the blueberry mixture neatly in mini cocottes or ramekins.
5. Lay the pastry circles over the blueberry mixture and tuck the edges in. Pierce the pastry with a knife to allow steam to escape. Place them on a baking tray.
6. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Remove the ramekins from the oven. Gently press each ramekin with the bottom of a glass to flatten slightly. Let rest for 5-10 minutes before carefully inverting onto a plate.
7. Once cooled, place a plate over the ramekin and flip. Top with a dollop of Greek yogurt or whipped cream, dust with powdered sugar, and serve with fresh blueberries. Enjoy your perfectly portioned Mini Blueberry Tarte Tatin!

RECIPE NOTES

1. Frozen blueberries work too, just thaw and drain them well to avoid excess moisture.
2. If the tart puffs up too much, gently press it down after baking for an even fruit layer.