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Blueberry Breakfast Tarts



Pie Crust:

  • 2 ½ cups all-purpose flour + more for dusting
  • ½ tbsp sugar
  • 1 pinch salt
  • 8oz Truly Grass Fed Unsalted Butter, cubed
  • 78 tbsp ice water


  • 1 egg, whisked
  • ½ cup blueberry jam
  • 1 tbsp cornstarch


  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp blueberry jam
  • Sprinkles


  1. Make pie crust by adding flour, sugar, and salt in a food processor and pulse for a few seconds.
  2. Add butter and pulse again until crumbs form. The mixture should be dry and powdery.
  3. Add 7 tbsp water and pulse again. Press dough together with your fingers, if it sticks, there’s no need for more water. Flatten into a disk and wrap in plastic wrap refrigerate for an hour.
  4. Preheat oven to 400F.
  5. In a small bowl, mix together jam and cornstarch.
  6. In another small bowl whisk your egg and set it aside.
  7. Line a baking sheet with parchment paper.
  8. Roll out your pie crust on a floured surface.
  9. Using a pizza cutter, cut your dough into 6 rectangles of the same size.
  10. Add 1-2 tbsp jam mixture to 3 of your rectangles leaving about ½” border then add egg lightly around the border. Seal the other rectangles on top and press edges with a fork.
  11. Add to baking sheet and bake 10-12 minutes or until starting to turn golden.
  12. Remove from heat and allow to cool.
  13. Mix powdered sugar in a bowl with jam and heavy cream. Ice tarts and add sprinkles.

Keywords: Truly Grass Fed Unsalted Butter, baking, breakfast