Let’s Cook! Spicy Little Blueberry Tarts

August 11, 2011

Not horribly long ago I shared a recipe for Individual Blueberry Pies – and at the end I promised you my own version, and yes, I have kicked it up a notch! I just made that up… think it will catch on??? Okay, let’s move on…

As good as the little blueberry pies turned out, I wanted a bit of a spicy version… fruit and heat go together very well – so why not combine them in an easy dessert? And yeah, I’m always up for a spicy tart…

So without further ado… let’s cook!

Spicy Little Blueberry Tarts

Makes six portions


1/4 Cup Hot Pepper Jelly (see comments at end of recipe)

1 Tbl Water (see procedure)

2 Cups Fresh Blueberries (one of the pint containers should equal this)

6 Mini Graham Cracker Pie Crusts (one 4-oz package)

Who knew those clever little elves made these cute little things???

Whipped Topping (or other toppings, see below)


In a microwavable bowl, stir the hot pepper jelly and water (depending on how thick your jelly is, you may or may not need the water – try first without and if it looks too thick, add a little H2O – the jelly should be pretty liquid) and microwave on high for 30 seconds until melted.

Melted hot pepper jelly

Stir in the blueberries (which you, of course, have rinsed and carefully picked thru) and microwave for 45 seconds. Stir again and cook another 30 – 45 seconds until the blueberries are hot and a bit soft, but not bursting apart.

Hot, moist, berries...

Stir and spoon the berry mixture into the crusts and stick into the ‘fridge until set – about an hour (you can certainly prepare a day or two ahead and refrigerate until ready to serve).

To serve, I figured this was the perfect time to try…

the spray can of alcohol-infused whipped cream, yes, you heard that right, Alcohol-Infused Whipped Cream…. damn… does life get any better?

And for just a bit more fun? Let’s top with a sweet slice of jalapeno…

Sweet and hot...

here I used Spicy Sweet Jalapeno Peppers from Lauri Jo’s (who also makes a Blueberry Pepper Jelly that would work nicely in this recipe) and I also really like “Spicy O’s” from Terra Verde Farms.

So, of course, the heat level in this dish will depend on the heat in the jelly you use…  you can now find pepper jelly of some sort or another in pretty much any grocery nowadays… and many, many types on the Interwebs… you just need to find one you like… I used a most lovely, evil, sweet concoction from Brimstone Originals

If you think what you have is going to be too hot, cut it with peach or apricot preserves as desired.

For toppings, if you don’t have the wonderful alcohol-infused goodie, try your favorite whipped topping, or a spoon of vanilla ice cream or a bit of sour cream…

So, like it a bit hot? Like it a bit sweet? Make this… let us know what you think…

Back to the kitchen – see you soon!

One Response to “Let’s Cook! Spicy Little Blueberry Tarts”

  1. […] If desired (and why wouldn’t you?) add some of your favorite whipped topping – of course we took this as an opportunity to use our can of alcohol-infused whipped cream – if you haven’t heard of such goodness check out “Let’s Cook! Spicy Little Blueberry Tarts“. […]


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