Easy Blueberry Puff Pastry Tarts
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!
Servings: 12
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!
Notes
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.
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.
Nutrition
Calories: 339kcal · Carbohydrates: 40g · Protein: 4g · Fat: 18g · Saturated Fat: 5g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 10g · Trans Fat: 0.003g · Cholesterol: 17mg · Sodium: 113mg · Potassium: 74mg · Fiber: 1g · Sugar: 18g · Vitamin A: 61IU · Vitamin C: 3mg · Calcium: 20mg · Iron: 1mg