These Blueberry Puff Pastry Tarts, made with fresh blueberries, blackberry jam, and a silky lemon glaze, are so impressive looking, but incredibly easy to make. Enjoy one for breakfast, a light dessert, or Sunday brunch. Beautiful on a buffet table, sure to impress your friends and family!
More ways to use puff pastry include these Jam Puff Pastry Twists and Puff Pastry Tomato Tart.
Easy Individual Blueberry Tarts
These Blueberry Puff Pastry Tarts incorporates puff pastry, fresh fruit, a sweet creamy middle, topped with nuts, and drizzled with a smooth lemon glaze. They bake up golden and flaky, light and wonderful.
They’re simply beautiful and impressive looking, but the puff pastry used instead of a traditional shortbread crust, makes this tart recipe so easy to make. No special equipment or skills needed.
These blueberry tarts are cut into individual servings, which make a delicious treat to serve for breakfast or dessert, and are perfect for a Sunday brunch when entertaining.
What is Puff Pastry?
Given puff pastry’s impressive nature once baked, it could probably be the eighth wonder of the world. But it’s actually only made up of three ingredients – flour, water, and butter. The dough is folded multiple times to create hundreds of layers. When baked, the steam in both the butter and the dough release, causing the layers to rise about eight times higher. It’s the separation of these hundreds of layers that gives the pastry its light, flaky texture.
Puff pastry is totally easy to prepare, completely versatile, and absolutely delicious – great for when you’re in a pinch, entertaining, or just preparing a quick family dinner. From appetizers, to main dishes, to desserts, and breakfast like this blueberry puff pastry tart. The possibilities are endless.
Ingredients Needed
Here’s what you’ll need to make this easy blueberry tart recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Puff pastry – Thawed according to package directions. Once baked, it’s delicate, light, and flaky! (I used Pepperidge Farm brand)
- Egg and milk – Beaten together to make an egg wash so the pastry bakes up nice and golden.
- Blueberries – Plump, juicy fresh summer blueberries are ideal, but frozen can be used (see note below.)
- Blackberry jam – Provides wonderful sweetness and blackberry flavor, which compliments blueberries perfectly.
- Sliced almonds – Lightly toasted sliced almonds give the tart a nice nutty flavor.
- Glaze – A combination of powdered sugar, heavy cream, lemon juice and zest.
Recipe Variations
This tart is very versatile. Here are some other ways to change it up:
- Using frozen blueberries. Fresh blueberries will give you the best flavor, but we make this tart year-round using frozen blueberries when they’re not in season. Make certain they are thawed and drained of any excess liquid.
- Change the berries and jam. Other delicious combinations we’ve tried include strawberries and raspberry jam and also blackberries and apricot jam. Mix and match your favorite ingredients and have fun with it. (Keep in mind that berries break down easier, so if using denser fruits like apples or pears, you will need to slice them very thin and possibly adjust your baking time, keeping a careful eye so your pastry doesn’t burn.)
- Swap out the almonds. The sliced almonds can be replaced with chopped pecans or walnuts. Or simply omit if nut allergies are a concern.
- Top with powdered sugar. Instead of the glaze, a simple dusting of powdered sugar can be used instead. Consider mixing the jam with some lemon zest so you still get that lovely lemon flavor.
How to Make Blueberry Tarts with Puff Pastry
It’s so easy to make these blueberry tarts with puff pastry in just a few steps. Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prep the puff pastry. Unfold both puff pastry and cut in thirds along the creases, then cut those strips in half, so you have 12 rectangles total, 4 1/4-by-3 inches each. Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Then using a fork, score the inner rectangle about 6 times.
- Apply egg wash. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
- Top with jam and blueberries. Spread 2 teaspoons of jam onto the center of each rectangle, then top with a handful of blueberries.
- Bake. Bake on parchment-lined baking sheets in a preheated 400F oven for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown.
- Sprinkle with almonds. Remove from the oven and sprinkle with the sliced almonds. Let cool completely.
- Drizzle with glaze. Once fully cooled, whisk together all the glaze ingredients and drizzle over the tarts.
Video: How to Make Blueberry Puff Pastry Tarts
How to Store Puff Pastry Tarts
These are best served within a few hours after applying the glaze. Leftovers will keep for up to 2 days in the refrigerator in an airtight container, but note that the jam will continue to soften the pastry, so they won’t be nearly as crisp. Plus, they’re not as pretty.
More Blueberry Recipes:
- Blueberry Buckle
- Blueberry Cobbler
- Lemon Blueberry Scones
- Blueberry Cheesecake Parfaits
- Blueberry Baked Oatmeal
- Oatmeal Blueberry Pancakes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Blueberry Puff Pastry Tarts
Ingredients
FOR THE TARTS
- 17.3 ounce package puff pastry , thawed (I used Pepperidge Farm brand)
- 1 egg
- 1 teaspoon milk
- 1/2 cup blackberry jam
- 1/2 cup (4 ounces) fresh blueberries , cleaned and dried
- 1/3 cup sliced almonds , lightly toasted
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Unfold both puff pastry and cut in thirds along the creases (so you’ll have 6 strips), then cut those strips in half, so you have 12 rectangles total, 4 1/4-by-3 inches each. Place the rectangles on the baking sheets.
- Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle – do not cut all the way through. Then using a fork, score the inner rectangle about 6 times to keep it from puffing during cooking. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
- Spread 2 teaspoons of jam onto the center of each rectangle, then top with a handful of blueberries.
- Place in the oven and bake for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown.
- Remove from the oven and sprinkle with the sliced almonds. Let cool completely.
- Once completely cooled, make the lemon glaze by whisking together the powdered sugar, heavy cream, lemon juice and lemon zest. (Add more powdered sugar to make it thicker or more lemon juice to thin it out. The consistency should be thick, but pourable.) Drizzle over the tarts. Let set.
- Serve and enjoy!
This was a really easy recipe but you’d never know by the look & taste! The blueberries burst juice in my mouth with every bite and with the flakey buttery crust, it was like heaven in every bite! I made these SUGAR FREE using monk fruit powdered sugar + sugar free raspberry fruit spread. I also mixed up the blue berries w/ the fruit spread in a bowl then just spooned the mixture in the middle. Made them twice so far.
This was DA BOMB! Thank you for this recipe. Our friends asked me to make more because it was so good. I obliged. Definitely a favorite to have with tea/coffee. Will be trying other fruit/jam combinations.
Recipe is so good and easiy to change flavors. My family loves it for breakfast and dessert.
I’ve made this several times varying the jam and fruit as noted and you just can’t go wrong with any berries and jam. Fresh berries are definitely are favorite, but frozen thawed berries are great in a pinch. We love the added nuts and glaze. It’s all just so good and easy!
Made this with raspberry jam and strawberries. It’s just GREAT and a nice alternative to donuts.
Just fantastic. This is one of my go-to weekend breakfast recipes. My whole family loves it.
Absolutely in love this this recipe. I’ve made it a few times – last time I did blueberries with apricot jam and powdered sugar. It’s so easy and delicious.
GORGEOUS. Cannot wait to make this!
I love this!
I’ve made this recipe so.many.times!! I alter the berries and jam to keep it different each time. The glaze pretty much goes with any berry. Love love love this recipe.
LOVE this yummy blueberry tart!! Don’t skip the glaze!
Love the recipe so much! I always seem to have a package of the puff pastry in my freezer, but never know what to do with it.
Absolutely delicious and lovely!
THIS is one darn pretty tart. So easy to make and it does indeed look amazing on a buffet table. Served them for a bridal shower with much appreciation. Thank you!
So yummy!! Loved them!