Vantine's Day Blueberry Tartlets

All photos by Amy Beckler

Last week, I was blessed enough to be asked by the very talented wedding photographer, Amy Lashelle Beckler, if I would make some cute treats for a Valentine's day-themed photo shoot for her blog. I immediately jumped at the chance to have such beautiful photographs of desserts I'd made be part of her blog.

So I put together a few cute ideas, perfect for valentine's day, and I spent an hour outside in the freezing rain, moving things around to see what looked best, holding up scenery, and standing in awe of how she captured the beauty in something so simple as blueberry tartlets.

The deep purple color of these tartlets are perfect for Valentine's day. I hope you try them and have as much fun making them for someone as much as I enjoyed making and watching them be photographed. To see the rest of Amy's gorgeous pictures in this shoot, you can visit her website here.

Model: Janelle Ingram

Blueberry Tartlets (gluten-free)

1 1/3 cups gluten-free all-purpose flour
1/4 teaspoon xanthan gum
5 tablespoons granulated sugar
1/8 teaspoon baking powder
5 tablespoons butter, cold
2 tablespoons shortening, cold (or you can use more butter, in a pinch)
1 egg, beaten

Throw all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until it all comes together. If you dont have a stand mixer, you can mix this with your hands too, Add the beaten egg after all of the other ingredients have been well-mixed.

Wrap the dough in plastic wrap and refrigerate 1 hour.

Preheat oven to 350 degrees F. Set 12 miniature tart pans on a baking sheet.

Divide the chilled dough into 12 equal-sized balls and press into the bottom and up the sides of the mini tart pans. Prick the dough of each tart with a fork a few times.

Bake 10 minutes, until lightly golden.

Make the blueberry filling
2 cups frozen blueberries
3/4 cup sugar
1/2 cup + 1 tablespoon water, separated
1/4 teaspoon salt
1 1/2 tablespoons corn starch


Heat blueberries, sugar, 1/2 cup water and salt in a small saucepan over medium heat until it boils. Reduce heat and let simmer for 10 minutes.


In the meantime, mix together the corn starch and 1 tablespoon cold water in a separate small bowl. Whisk into blueberry mixture. Return to a boil and boil for 1 minute. Turn off heat and let sit for 2 minutes. 


Divide filling evenly between the 12 baked and cooled tartlet shells. Cool completely in the refrigerator. Garnish with whipped cream and a blueberry, if desired.