This Mini Blueberry Tarte Tatinis a fun take on the classic French dessert, tarte tatin. Made using puff pastry sheets, fresh blueberries, and a handful of simple ingredients, this golden, flaky pastry is bursting with caramelized blueberry goodness.
These individual-serving French desserts look fancy but are surprisingly fun and easy to make. They’re ideal for dinner parties, brunches, or weekend treats!
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Table of contents
If you have puff pastry sheets ready, this mini tarte tatin comes together in just 40 minutes, even when made from scratch.
Each mini tart is baked upside down in a ramekin, showcasing a glossy, jammy fruit topping when flipped.
About Mini Blueberry Tarte Tatin
Mini Blueberry Tarte Tatin is a simple, single-serving version of the traditional French upside-down tart, tarte tatin. While the classic version is made using apples or pears, this recipe uses juicy blueberries caramelized with sugar, butter, cinnamon, and a hint of lemon.
In this version, a fruity blueberry jam mixture is topped with puff pastry, baked until golden, then flipped to reveal a beautiful fruit layer that’s sweet, sticky, and slightly tart.
It’s a foolproof recipe that requires no fancy pastry skills. Even if you’re a novice baker, this recipe delivers impressive results every time. Plus, it’s easily customizable; make it with any fruit of your choice.
Serve it at parties as a show-stopping treat or enjoy it as a cozy night dessert. Make this easy tart recipe and bring the essence of a French café to your home!
Why You’ll Love the Recipe
This Mini Blueberry Tarte Tatin
✓ Looks elegant like a gourmet dessert
✓ Requires minimal effort
✓ Made using frozen puff pastry sheets
✓ Can be made with frozen or fresh blueberries
✓ No special pastry skills needed
✓ Perfectly portioned for individual servings
✓ Ideal for parties or brunches
Ingredients
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Blueberries: I have used fresh blueberries for this tart, but you can also use frozen ones. Juicy and slightly tart, they caramelize beautifully.
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Granulated sugar: Sweetens the tart and helps create the classic caramelized glaze.
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Butter: Unsalted butter adds richness to the caramel.
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Cinnamon: A small amount gives the tart a warm, dessert-like aroma. You can also use vanilla extract.
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Lemon: Lemon juice balances the sweetness and brightens the flavor. Lemon zest adds a refreshing zesty note.
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Cornstarch: Thickens the blueberry mixture for a jammy texture.
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Puff pastry sheets: I used store-bought frozen (and thawed) puff pastry sheets for a flaky, buttery finish. Homemade ones work too.
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Water: A little water is needed to make a cornstarch slurry.
Variations
Other Fruits
Swap blueberries with sliced apples, pears, peaches, strawberries, raspberries, or mixed berries.
Vegan Tarte Tatin
Use plant-based butter and ensure the puff pastry sheets are vegan-friendly.
Spices
Cinnamon adds warmth, but you can also use a pinch of cardamom, nutmeg, or a combination of both for added depth.
Other Citrus
Replace lemon zest and juice with orange for a different citrus flavor.
Mini Galette Style
For a rustic look, skip the ramekins and bake them flat on a tray like mini galettes.
Upside-Down Pastry on Tray
Place a spoonful of the blueberry mixture on a lined baking tray, top with pastry rounds, and bake until golden.
Serving Suggestions
This versatile dish can be served as a dessert, brunch item, or even an indulgent breakfast with a cup of cappuccino, or iced caramel latte.
Serve it with a dollop of Greek yogurt, whipped cream, or vanilla ice cream. For extra decadence, dust with powdered sugar and sprinkle with almond flakes.
For that French restaurant feel, garnish with fresh blueberries and mint leaves - and dig in!
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F (150°C) for 5–7 minutes to crisp up the pastry.
Tips and Tricks to Make the Best Blueberry Tarte Tatin
1. Puff pastry: Thaw the pastry sheets for 30 minutes at room temperature before using.
2. Caramel: Keep an eye while caramelizing sugar, stir until golden and syrupy, but don’t overcook or it may become bitter.
3. Blueberries: Frozen blueberries work too, just thaw and drain them well to avoid excess moisture.
4. Shaping: Cut pastry rounds slightly larger than your ramekins. Use the ramekin as a guide for perfect circles.
5. Slit: Pierce the pastry with a fork to let steam escape, helping it stay flaky and not soggy.
6. Pressing: If the tart puffs up too much, gently press it down after baking for an even fruit layer.
7. Flavor: I used cinnamon for warmth, but you can also add a splash of vanilla extract to the blueberry mixture.
Mini Blueberry Tarte Tatin (Step-by-step photo instructions)
How to Make Mini Blueberry Tarte Tatin
- 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.
- 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.
- 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.
- Cut the pastry sheets into circles. Arrange the blueberry mixture neatly in mini cocottes or ramekins.
- 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.
- 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.
- 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 Card
Mini Blueberry Tarte Tatin [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | French | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 392 calories | 1 |
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
INSTRUCTIONS:
How to Make Mini Blueberry Tarte Tatin
- 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.
- 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.
- 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.
- Cut the pastry sheets into circles. Arrange the blueberry mixture neatly in mini cocottes or ramekins.
- 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.
- 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.
- 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!
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NOTES:
- Frozen blueberries work too, just thaw and drain them well to avoid excess moisture.
- If the tart puffs up too much, gently press it down after baking for an even fruit layer.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mini-blueberry-tarte-tatin/
