Sugar-Free Blueberry Tarts

Sugar-Free Blueberry Tarts
Servings: 8 Yield: 4 tarts (8 servings) Prep 20 mins Chill 2 mins or overnight Bake 375°F 35 mins


  • 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

Make It


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:

2. 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.

3. 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).

4. Bake tarts at 375 degrees F for 35 minutes, until pastry is browned and filling is set.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 281, Fat, total (g): 12, chol. (mg): 30, sat. fat (g): 7, carb. (g): 42, fiber (g): 2, pro. (g): 3, sodium (mg): 77, Percent Daily Values are based on a 2,000 calorie diet.