Blueberry Puff Pastry Tarts
Updated
Updated
I make these Blueberry Puff Pastry Tarts with fresh blueberries, blackberry jam, and a silky lemon glaze. They are so impressive looking, but incredibly easy to make. I like to serve them for breakfast, a light dessert, or Sunday brunch. They look absolutely beautiful on a buffet table, and they always impress my friends and family.
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Easy Blueberry Puff Pastry Tarts
To make these Blueberry Puff Pastry Tarts, I layer puff pastry with a touch of jam and fresh fruit, top it with nuts, and drizzle with a smooth and tart lemon glaze. I love how they bake up golden and flaky, perfectly light and wonderfully tasty.
Using puff pastry instead of a shortbread crust makes these tarts beautiful and impressive-looking, but so easy to make. No special equipment or skills needed.
I like to cut the blueberry tarts into individual servings, which makes for a delicious treat to serve for breakfast or dessert, and they are perfect for a Sunday brunch when I’m entertaining.
I always keep a box of puff pastry in the freezer as it’s great when I’m in a pinch, entertaining, or just need a quick family dinner. I use it for everything from appetizers to main dishes to desserts, and breakfast. The possibilities are endless.
Helpful Tips
- Use frozen blueberries. Fresh blueberries will give you the best flavor, but I make this tart year-round using frozen blueberries. Make certain they are thawed and drained of any excess liquid.
- Change the berries and jam. Other options are strawberries and raspberry jam, or blackberries and apricot jam. I like to mix and match. Keep in mind that berries break down more easily, so if using denser fruits like apples or pears, slice them very thin and possibly adjust your baking time, keeping a careful eye so your pastry doesn’t burn.
- Swap 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.
Easy Blueberry Puff Pastry Tarts
Ingredients
FOR THE TARTS
- 17.3 oz. package puff pastry, thawed (I used Pepperidge Farm)
- 1 egg
- 1 tsp milk
- ½ cup blackberry jam
- ½ cup fresh blueberries, 4 oz., cleaned and dried
- ⅓ cup sliced almonds, lightly toasted
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 2 tbsp lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 400°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, 4¼-by-3 inches each. Place the rectangles on the baking sheets.
- Score each pastry with a sharp knife, about ½-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 tsp 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!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Blueberry Tarts with Puff Pastry Step by Step
Prep the puff pastry: Unfold both sheets of puff pastry and cut them into thirds along the creases. Preheat the oven to 400°F.
Then, cut those strips in half, so you have 12 rectangles in total that measure about 4¼-by-3 inches each.
Score each rectangle with a sharp knife, about ½-inch from the outer edge, all the way around, making a rectangle inside the rectangle. Do not cut all the way through. Then, use a fork to score the inner rectangle about 6 times.
Apply egg wash: Whisk 1 egg and 1 tsp of milk, and brush the mixture around the edges of each pastry shell.
Top with jam and blueberries and bake: Spread 2 tsp jam into the center of each rectangle, and then top it with a handful of cleaned and dried blueberries.
Bake the tarts on parchment-lined baking sheets for 15-20 minutes or until the blueberries have popped and the puff pastry has puffed up and turned golden brown.
Sprinkle with almonds: Remove the tarts from the oven and sprinkle with ⅓ cup sliced and lightly toasted almonds. Let cool completely.
Drizzle with glaze: Once the tarts have cooled, whisk 1 cup powdered sugar, 2 tbsp heavy cream, 2 tbsp lemon juice, and ½ tsp lemon zest in a small bowl and drizzle it over the tarts.
Serve: Serve and enjoy!
Serving Suggestions
I love having these tarts on my Sunday brunch table. They are a great sweet complement to savory, slightly runny, jammy eggs, and crunchy, fresh shaved Brussels sprouts salad. Sometimes, I’ll whip up a batch of cinnamon roll pancakes or prepare air fryer bacon to round things out.
How to Store
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 To Try
- Easy Blueberry Muffins: Light, fluffy, loaded with blueberries, and made with just one bowl.
- Blueberry Cobbler: Features juicy blueberries in a sweet, citrusy sauce, tucked under a crunchy biscuit topping.
- Blueberry Dump Cake Made with just 4 ingredients and 5 minutes of prep. It doesn’t get any easier than this.
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!