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Gluten-free, Dairy Free, Vegan blueberry love tarts
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Recipe for Blueberry Tarts

This Gluten-Free & Vegan Recipe for blueberry tarts is crispy on the outside and the filling is like a warm sweet blueberry hug.
Course Breakfast, Dessert
Cuisine American
Keyword blueberry, blueberry pie, blueberry tart, Dairy-Free, Gluten-Free, gluten-free blueberry pie, gluten-free pie, poptart, Vegan, vegan blueberry pie, vegan pie
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 tarts
Author Happy as a Yam Recipes

Equipment

  • 4 ½ -5" heart shaped cookie cutter - See notes for link
  • Rolling Pin

Ingredients

Filling

  • 2 cups Frozen blueberries
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 2 tbsp Lemon and rind

Dough

  • 2 cups Gluten-free flour (I used bob's red mill 1 to 1)
  • 2 tbsp Tapioca starch
  • 1 pinch Salt
  • ⅓ cup Cold vegan butter (not margarine)
  • ⅔ cup Cold water
  • 2-3 tbsp Raw cane sugar

"Egg Wash"

  • ¼ cup Maple syrup
  • ¼ cup Vegan butter melted

Icing (Optional)

  • 1½ cups Powdered sugar
  • 2 tbsp leftover blueberry filling

Instructions

Filling Instructions:

  • Preheat oven to 375˚F and line a baking sheet with a parchment paper.
  • Put filling ingredients into a small saucepan over medium-low heat and simmer till mixture thickens about 10 minutes with cover on. While filling is simmering, crush blueberries with a fork and stir occasionally.

Dough Instructions:

  • To prepare dough, mix flour, tapioca, salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
  • Slowly drizzle water mix with wooden spoon or knead with hands until it comes together. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.

Assembly

  • On a clean, flat surface, sprinkle flour and spread evenly. Shape dough into a ball then use a rolling pin to roll out the dough until you reach about a ¼ in. thickness.
  • Using a 4 ½ to 5 in. heart shaped mold, cut out your shapes and carefully transfer onto the cookie sheet with a knife. Roll out excess dough until you don't have enough dough to make any more tarts. NOTE: make sure you have an even number. You should be able to make approx. 16 hearts for about 8 tarts but only place half of the hearts onto the cookie sheet.
  • Place about 1 Tbsp of filling onto half of the hearts leaving a ¼ in border to seal the edges. If you are making the icing filling, then make sure you leave at least a few tablespoons of the blueberry filling. Then use your finger to dot water around the edges so the two sides stick together. Top the squares with their matching halves and then seal lightly with a fork. Poke a few holes at the top to let air out so that they don't explode in the oven.
  • Make "egg wash" by melting vegan butter in microwave and combine with maple syrup. Brush on top of each then sprinkle with raw sugar, and bake for 20-25 minutes or until golden brown.

Icing Instructions (optional)

  • Let cool for a few minutes. Then, if you are making the icing topping, put leftover filling ingredients into the blender and blend till you have a relatively smooth mix. In a medium-sized bowl, add icing and slowly stir, a spoonful at a time, the blueberry mixture till you have a wet mixture but not a runny one. Dip your tarts in one-by-one. Enjoy!