Got 30 minutes? Try our lemon Blueberry Tarts with Puff Pastry for an easy last minute dessert idea or teatime treat. Our individual mini puff pastry tartlets are made with fresh seasonal berries, almonds, and simplified by using store-bought puff pastry dough. If you want to take this rustic open-face (galette) dessert to the next level, add a little dollop of Homemade Coconut Whipped Cream – Pure Bliss!
We know what you are thinking! Is this one of these fancy French desserts that take all day to make? No way!
As a matter of fact, we have cut corners and have used store bought puff pastry dough. There are no special skills or equipment needed. You only need a handful of staple ingredients, fresh blueberries and puff pastry and you are good to go. We even kept this recipe refined sugar free. So, let’s get started!
Blueberries – Fresh seasonal berries are the best. You can use frozen blueberries but they can water down the crust. If using frozen, we recommend that you do NOT thaw blueberries before use. In addition, be sure to increase the cornstarch by at least ½ tablespoon so your tart does not get waterlogged. You can substitute with any seasonal fresh berries that you enjoy or try our Berry and Peach Pudding Tart.
Puff Pastry Dough – Don't you think that store bought puff pastry dough has come a long way? They are quite good and can last a long time in the freezer. No more fretting when you have a last-minute guest because you can make both savory and sweet treats with puff pastry dough in a flash.
Have you ever tried our Savory Baked Brie in Puff Pastry? It’s super easy to whip this up using mostly pantry ingredients and is so delicious hot out of the oven. If you are feeling ambitious, you can make your own homemade pastry crust.
Lemon – Use both the zest and the juice from a sour lemon. It gives these blueberry lemon tartlets a pop of freshness.
Cinnamon – We know that might seem like an odd combination to have both lemon and cinnamon together in the same recipe - but trust us. Did you know that spicy cinnamon can make recipes taste naturally sweet without adding extra sugar? Our Strawberry Banana Pancakes is another example of using cinnamon to boost the natural sweetness of a recipe without adding extra sugar.
Vanilla – This essence gives these puff pastry blueberry tarts a warm and cozy feel.
Honey – The unrefined sweetener or maple syrup also work well. We added ¼ cup for 4 tarts. You may need to adjust this amount if your blueberries are extra tart.
Cornstarch – helps thicken the juice from the berries. In a pinch, you can substitute potato starch.
Sliced Almonds – add a fun crunchy texture to this blueberry dessert.
Egg wash – helps the puff pastry dough create a delicious golden crust.
How to Make Filling?
Do you remember eating blueberry buckle or blueberry pop tarts as a kid? This berry tart filling has all the delicious flavors of a childhood treat but a bit more sophisticated.
You can make this blueberry tart filling in a flash. Add fresh blueberries, vanilla, cinnamon, honey, cornstarch, lemon zest and lemon juice and stir well and set aside.
How to Prepare Individual Blueberry Galettes?
Of course, you have the option of making one large blueberry tart puff pastry or 4 individual tarts with one sheet of puff pastry dough. We will leave that up to you. It’s always fun getting your own little pie. However, it is just as delicious as a family sized dessert.
Full detailed recipe in the recipe card below. This is just an overview of the step-by-step instructions.
- Thaw your puff pastry dough. We have included different ways you can do that in the FAQ’s section below. Preheat oven.
- Place a little flour on your work surface and on your rolling pin to prevent sticking. Roll out your puff pastry dough to about ¼ inch thick.
- Cut dough into 4 sections. Move sliced puff pastry sheets to a parchment lined baking sheet and/or grease baking sheet.
- Use a fork to poke a few holes on the bottom of tart where the blueberries will lie so that it does not get overly puffy in the middle of the tart.
- Place the prepared blueberry filling on top of the puff pastry tartlet dough, leaving about 1 inch all around. Do not overfill.
- Use your fingers to rustically pull up the sides and scrunch the puff pastry dough. The goal is to keep the blueberries in the tart shell.
- Sprinkle a few sliced almonds on top.
- Brush sides of the puff pastry tart shell with beaten egg.
- Bake at 400 degrees F (204 degrees C) for about 20 minutes or until the crust is golden and the bottom crust is crispy.
- Serve hot out of the oven or at room temperature. We love to top with a little Homemade Coconut Cream Whipped Topping or a scoop of No-Churn Dairy Free Mango Swirl Ice Cream. Enjoy with friends!
Tips and Tricks
- You can thaw frozen puff pastry in the refrigerator overnight or at room temperature for about 30 minutes. Quick thaw directions in the FAQ’s section below.
- Did you know that each package of frozen puff pastry usually has 2 sheets in each? Unused puff pastry sheets can be wrapped in plastic wrap and then placed in aluminum foil. Finally, place in a sealable freezer safe bag or container for later use.
- Dust your work surface and your rolling pin with a little flour to prevent the dough from sticking.
- Line your baking sheet with parchment paper or grease to prevent sticking.
- Fresh berries are preferred but you can use frozen berries too. If using frozen blueberries, you will need to add extra cornstarch, so you do not have a runny tart. In addition, your lemon blueberry tartlets may need a few extra minutes in the oven.
- No blueberries? No problem! Try this easy galette recipe with seasonal strawberries, raspberries, blackberries, etc.
- Preheat the oven to a high heat of 400 degrees F (204 degrees C) so when it bakes it creates steam and the pastry puffs up.
How to store?
You can serve your blueberry tarts puff pastry treats hot of the oven or at room temperature. If you have leftover blueberry pies, lucky you! These delicious lemon blueberry tartlets can be stored at room temperature for up to 24 hours, refrigerated for up to 3 days and frozen up to 2 months.
Frequent Asked Questions (FAQ’s)
We like to use honey or maple syrup and ground cinnamon spice to sweeten sour blueberries instead of using refined sugar.
Remove the puff pasty dough from the box and the sealed outer wrapping. Then, place 1 frozen puff pastry dough in a dish and cover with a damp tea towel. Microwave on low setting for 10 seconds at a time just to get it softened enough to roll out. After the microwave stops, check the puff pastry dough with your fingers and turn over and microwave for another 10 seconds. If still frozen add 5 to 10 seconds at a time just until pliable. Don’t try to force open the pastry dough from the folded position as this will cause tearing.
Preheat oven to 350 degrees F (176 degrees C) and reheat for about 15 minutes or until warm and bubbly.
More Delicious Puff Pastry Recipes
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Easy Blueberry Tarts with Puff Pastry
- Rolling Pin
- baking sheet
Puff Pastry Dough
- 1 sheet puff pastry dough
thawed (We used store bought dough.)
- 1 tablespoon all purpose flour to prevent pasty dough from sticking
- 1 egg
beaten for egg wash
- 2 cups blueberries
fresh is best. See notes below for frozen berries.
- 1 teaspoon vanilla
- ½ teaspoon cinnamon optional
- ¼ cup honey or sugar alternative of choice
- 1.5 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- Homemade Coconut Whipped Cream optional
Thaw Puff Pastry Dough
- Option 1: Unthaw your frozen puff pastry dough in the refrigerator overnight in the box.Option 2: Take your puff pastry dough sheet out of the freezer and remove from box to unthaw at room temperature for about 30 minutes. Option 3: Remove the puff pasty dough from the box and the sealed outer wrapping. Then, place 1 frozen puff pastry dough in a dish and cover with a damp tea towel. Microwave on low setting for 10 seconds at a time just to get it softened enough to roll out. After the microwave stops, check the puff pastry dough with your fingers and turn over and microwave for another 10 seconds. If still frozen add 5 to 10 seconds at a time just until pliable. Don’t try to force open the pastry dough from the folded position as this will cause tearing.
- Preheat your oven to 400 degrees F or 204 degrees C.
- In a bowl combine blueberries, vanilla, cinnamon, cornstarch, honey, lemon zest and lemon juice and set aside.
Puff Pastry Preparation
- Place a little bit of flour on your work surface and on your rolling pin. Place your thawed puff pastry dough on the floured work surface and roll until about ¼ inch thick.
- If you want to make 4 individual tarts, cut the tarts into 4 sections. However, you can also serve one large family dessert and keep the pastry sheet whole. We will leave that up to you. Line a baking sheet with parchment paper and/or grease baking sheet to prevent sticking. Move the pastry dough sections on to the lined baking sheet.
- Poke a few holes at the bottom middle of the tart dough sections, where the blueberries will go. This prevents the center from puffing up too much and having all the blueberries fall out. Do not poke holes around the 1 to 2 inch edge exterior as this is the section we want to puff up.
- Pour the blueberry mixture over the top of the puff pastry dough be mindful to leave about a 1.5 inch around the edges. Fold and and pinch the edges of the tart to make a decorative edge. This also makes a border to keep the fruit in the tart.
- Add the sliced almonds on top of the blueberries. Brush the top and edges of the tart dough with beaten egg.
- Bake the Lemon Blueberry tarts with puff pastry for about 20 minutes or until the tart is golden brown.
- Garnish with a little Homemade Coconut Whipped Cream or ice cream and enjoy.