These Blueberry Tarts With Cinnamon Crust Will Make Your Belly Happy

Blueberry Tarts With Cinnamon Crust

Blueberries aren’t a very often-used ingredient in recipes. That isn’t to say that they don’t give the few recipes they’re in, a very rich taste. Fun fact about blueberries, they’re one of the few foods that are “truly blue.”


This recipe, in particular, uses blueberries so creatively that it makes the finished product taste that much better.


Tarts are the perfect home to shelter the tasty blueberries that will give these cookies an edge over every other sweet out there. Cinnamon will give it a bit of a spice, which will only strengthen the taste of this sweet, sweet cookie.


There is no perfect occasion to bake these tarts, you choose a day you like, and bake them. Your kids, husband, and maybe relatives, if you gather them, will love this one. Personally, I’ve baked this a few times for my family and once for my extended family. 


There wasn’t a single person on that table that said they didn’t like it. In fact, they asked if I could bake it on our next gathering, to which, of course, I joyfully said yes.


This recipe is intended for baking 6-8 servings, which might not be enough for extended family, so carefully add more ingredients as the number of servings increases.




  • 2 teaspoons ground cinnamon
  • 6 tablespoons golden caster sugar
  • 13.2 ounces ready-made shortcrust pastry
  • 7 ounces soft cheese
  • zest and juice of 1 orange
  • 2 tablespoons icing sugar, plus extra for dusting
  • 2 x 5.3 ounces punnets blueberries

How to Make Blueberry Tarts with Cinnamon Crust


Preheat the oven to 400 °F and then line a baking sheet with baking parchment. Mix the caster sugar and cinnamon.


Dust the cinnamon sugar over the work surface and roll out the pastry on top of the sugar. Roll it until the thickness gets to around that of two coins.


Using a plate or another instrument to make it perfect, cut out a circle, around 23cm, and put it over the baking sheet. Prick the pastry all over with a fork and then crimp the edges with your fingers. Chill for 15 minutes.


Bake in the oven for 10-12 minutes or until dry and crispy. Allow it to cool completely before carefully transferring it to a serving plate.


Beat the soft cheese with orange juice and zest, add icing sugar to it. Spread it over the pastry, leaving 2.5cm of the border around the edge.


Add blueberries on top of the orange cream and lightly dust it with icing sugar just before serving.


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