Easy Blueberry Tarts with Puff Pastry
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.
Servings: 4 people
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
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.
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.
Feel free to use any type of fresh berries you enjoy such as strawberries, blackberries or raspberries instead of blueberries.
Fresh berries are best in this recipe. However, you may also use frozen berries. If using frozen blueberries, you will need to add extra cornstarch, so you do not have a runny tart. Do NOT thaw them, leave the blueberries frozen. In addition, your lemon blueberry tartlets may need a few extra minutes in the oven.
How to store?
These blueberry tarts puff pastry treats are best served hot of the oven or at room temperature. If you have leftover blueberry pies, they can be stored at room temperature (covered) for up to 24 hours, refrigerated for up to 3 days and frozen up to 2 months.
How to reheat a rustic blueberry galette?
Preheat oven to 350 degrees F (176 degrees C) and reheat for about 15 minutes or until warm and bubbly.
Serving: 1tart | Calories: 460kcal | Carbohydrates: 59g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 155mg | Potassium: 112mg | Fiber: 3g | Sugar: 25g | Vitamin A: 42IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 2mg