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Sugar-Free Blueberry Tarts

Sugar-Free Blueberry Tarts

Nutrition Facts
  • cal. (kcal) 281
Sugar-Free Blueberry Tarts
  • Makes: 8 servings
  • Yield: 4 tarts (8 servings)
  • Prep: 20 mins
  • Chill: 2 mins or overnight
  • Bake: 35 mins at 375°F
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  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut in pieces
  • 1 tablespoon maple syrup
  • 2 6 - ounce package fresh blueberries (about 2 cups)
  • 1/2 cup maple syrup
  • 1/4 cup cornstarch
  • 1 teaspoon lemon zest


  1. In medium bowl, whisk together flour and salt. Add butter and mix into flour with a pastry blender or your fingers until crumbly. In a small bowl, stir together maple syrup and 1/4 cup plus 1 teaspoon cold water. Add water mixture to flour mixture and toss together with a fork until dough begins to come together. Gather dough into a ball; divide in 4 equal pieces. Flatten each into a disc, wrap in plastic and refrigerate 2 hours.
Blueberry Filling:
  1. Heat oven to 375 degrees F. Place blueberries in a large bowl. In small bowl, stir together maple syrup, cornstarch and lemon zest. Gently combine with blueberries. Set aside.
  1. Roll out one pastry disc to an 8-inch circle. Transfer to a nonstick baking sheet. Fold over 1/2 inch of dough all around pastry, forming a decorative edge. Repeat with remaining pastry. Divide blueberry mixture evenly among pastry rounds, about 1/2 cup in each (spread berry mixture in single layer).
  2. Bake tarts at 375 degrees F for 35 minutes, until pastry is browned and filling is set.

Nutrition Information for Sugar-Free Blueberry Tarts

Servings Per Recipe: 8
PER SERVING: 281 cal., 12 g total fat (7 g sat. fat), 30 mg chol., 77 mg sodium, 42 g carb. (2 g fiber), 3 g pro.


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