Apple and Blueberry Mini Tarts

Dandi are known for their beautiful homewares and accessories, and have now created something else you will love – this delicious Apple and Blueberry Mini Tart recipe.

You Need

2 peeled granny smith apples, finely chopped
1 cup of blueberries (1/2 a cup slightly crushed)
½ teaspoon of cornflour
¼ cup of caster sugar
½ teaspoon of cinnamon (or all spice)
2 sheets of shortcrust pastry

Dandi Apple & Blueberry Tarts


Preheat the oven at 180 degrees
Makes 4 mini tarts

Making the fruit mixture

Mix the chopped apples and blueberries together in a large bowl. Then, in a separate bowl mix together the sugar, cornflour and cinnamon, mixing well. Slowly add the dry mixture to the fruit and mix gently. Set aside whilst you prepare the pastry moulds

Pastry moulds

Instead of pie or muffins trays we used 4 egg rings for the pastry moulds, this gives you very straight sides and a wide tart base. Grease the egg rings with butter.

Line a baking tray with baking paper and place the eggs on the tray.

Cut one sheet of short crust pastry into 4 pieces and line the egg rings, carefully pushing the pastry to the bottom edges. Ensure the pastry comes all the way up the sides of the egg rings, cutting off the excess and smoothing out the top rim of pastry with you finger.

Making your tarts

Fill each pastry base with 2 to 3 spoonfuls of fruit filling. (You don’t need to fill all the way to the top, the mixture will bubble away in the oven and overflow if you do)

Take the second sheet of the shortcrust pastry and cut into strips, about 1cm in width. Cut these strips into smaller lengths the same diameter as your egg rings and place 3 strips on top of the tart spacing evenly.

Then turn your tart 90 degrees and repeat with three more strips. Repeat with the remaining tart bases. When all the pastry strips are done brush with a small amount of egg wash or melted butter to get a nice glossy finish during baking.

Baking your tarts

Bake the tarts for 20 minutes on 180 degrees until golden brown.
Sprinkle with a little extra sugar or icing sugar over the top and serve with cream.

Recipe courtesy of

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