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Blueberry Buckle Almond Tart
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Blueberry Buckle Almond Tarts

A delightful easy rustic tart with fresh blueberries and sliced almonds that you can throw together in a flash and eat hot out of the oven for a quick last-minute dessert.
Cook Time30 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Servings: 4
Calories: 426kcal
Author: HWC Magazine


  • 1 sheet puff pastry dough
  • 1 cup blueberries
  • ¼ cup sugar
    or sugar alternative of choice
  • 1 egg
    for egg wash
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon optional


  • Preheat your oven to 400 degrees F or 204 degrees C.
  • Take your puff pastry dough sheet out of the freezer to unthaw for about 15-30 minutes room temperature or 1 minute in the microwave in a towel.
  • In a bowl combine blueberries, sugar or sugar alternative, vanilla and lemon zest and set aside.
  • Put your sliced almonds in a pan and toast just until golden brown, about 5 minutes. Set aside.
  • Place your Puff pastry sheet on a sheet of waxed paper (parchment/baking) paper on a baking sheet. Cut your puff pastry dough into a circle using a plate or bowl. This makes enough to serve 4 people so you can decide to make 4 small tarts, 2 medium tarts or one big tart shell. Be sure to use a fork to poke a few holes in puff pastry so it does not puff up too much.
  • 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 toasted sliced almonds on top of the blueberries. Add a dash of cinnamon, if you wish.
  • Bake the blueberry buckle tart for about 20-25 minutes or until the tart is golden brown.
  • Garnish with whipped topping, vanilla ice cream or even a little powdered sugar and enjoy!


Feel free to use any type of fresh berries you enjoy such as strawberries, blackberries or raspberries. 
Recipe can be made up to 8 hours in advance. Store at room temperature in a sealed container . If longer than 8 hours, refrigerate the leftover and consume within 3 days. 


Serving: 1g | Calories: 426kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 169mg | Potassium: 81mg | Fiber: 2g | Sugar: 17g | Vitamin A: 79IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 2mg