Instead of a traditional pastry crust, this Fresh Blueberry Tarts recipe uses a buttery cookie-style tart shell that gives it a slightly softer, richer bite. Photo by Karen Gordon

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There’s something about blueberry season that instantly feels like summer. Suddenly the markets are full of deep indigo berries and simple desserts start sounding like the best thing imaginable. Fresh blueberry tarts are one of those recipes.

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If you’ve ever had the famous fresh blueberry pie from White Spot, this will feel very familiar. The glossy blueberries. The fresh flavour. The way the filling tastes light instead of heavy. But instead of a traditional pastry crust, this version uses a buttery cookie-style tart shell that gives it a slightly softer, richer bite.

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The best part? The blueberries themselves are not cooked, which keeps the tart tasting incredibly fresh. The berries stay juicy and firm instead of collapsing into jam. A little lemon juice mixed into the glaze brightens everything beautifully, while fresh lemon zest on top adds the perfect finishing touch.

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It’s simple, fresh, and one of my favourite summer desserts to make this time of year. Especially while blueberries are at their best.

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Cookie dough crust

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½ cup (113g) salted butter, softened to room temperature

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½ cup (100g) granulated sugar

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1 large egg

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1 tsp. (5ml) vanilla extract

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2 cups (240g) all-purpose flour

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Blueberry filling

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4 cups (600g) fresh blueberries, rinsed and dried well

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⅓ cup (135g) granulated sugar

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2 tbsps. (16g) cornstarch

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⅓ cup (80ml) water

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1 tbsp. (15ml) fresh lemon juice

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1 tsp. (5g) lemon zest plus extra for garnish

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For cookie dough crust:

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In a mixing bowl, with an electric mixer, cream together butter and sugar until light. Scrape sides of bowl. Add egg and vanilla extract and beat on medium speed until egg is combined. Add flour and continue mixing on low until the dough comes together. Do not overmix.

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Remove dough from bowl and divide it into six equal portions. Press dough evenly into tart pans. Use the bottom of a measuring cup or small glass to smooth the base.

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Freeze tart shells in pan for 15 to 20 minutes until firm.

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While dough is chilling, preheat oven to 350 F.

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Place cookie sheet directly in oven and bake until edges are lightly golden, approximately 14 to 16 minutes for mini tartlets and between 18 and 20 minutes for a large tart shell.

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Remove from oven and transfer tart pan to baking rack to cool.

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For blueberry glaze:

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While tart shells are baking, make the glaze. In a small saucepan, whisk together sugar, cornstarch and water.

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Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and cool for about 10 minutes.

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Stir in fresh lemon juice and lemon zest. The glaze should lightly coat a spoon but still remain pourable.

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To assemble the tarts:

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Place the fresh blueberries into a large bowl. Pour the cooled glaze over the berries and gently fold with a spatula until the berries are evenly coated.

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Remove tart shells from the pans and place them on a serving tray. Spoon the blueberries into the cooled tart shells, piling them generously. Finish with fresh lemon zest over the top.

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Chill for 30 minutes before serving. Enjoy.

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Makes 6 mini tartlets or 1 large tart.

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Karen Gordon is a food blogger from North Vancouver who shares her recipe creations online at Karentology.com, and on Instagram at @karen.tology.

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