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Easy Blueberry Puff Pastry Tarts Recipe

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3.9 from 2 reviews

These Easy Blueberry Puff Pastry Tarts are a delightful and simple dessert featuring flaky puff pastry topped with sweet blackberry jam, fresh blueberries, and toasted almonds, finished with a tangy lemon glaze. Perfect for a quick yet elegant treat, they bake to golden perfection in under 20 minutes.

Ingredients

Puff Pastry 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

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 2 tbsp lemon juice
  • ½ tsp lemon zest

Instructions

  1. Prep: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
  2. Cut the Puff Pastry: Unfold both sheets of thawed puff pastry and cut each into thirds along the creases to create 6 strips total. Then cut each strip in half to form 12 rectangles measuring approximately 4¼ by 3 inches. Arrange the rectangles evenly on the lined baking sheets.
  3. Score the Pastry: Using a sharp knife, carefully score a smaller rectangle about ½-inch inside the edges of each pastry rectangle, being careful not to cut all the way through. Next, score the inner rectangle around 6 times with a fork to prevent excessive puffing in the center during baking. Whisk together the egg and milk to make an egg wash and brush it generously on the pastry edges.
  4. Add Toppings: Spread about 2 teaspoons of blackberry jam in the center of each puff pastry rectangle, then top with a handful of fresh blueberries for a burst of juicy flavor.
  5. Bake: Place the baking sheets in the preheated oven and bake for 15-20 minutes or until the puff pastry is golden brown and puffed up and the blueberries have burst, releasing their juices.
  6. Cool and Add Almonds: Remove the tarts from the oven, sprinkle lightly toasted sliced almonds over the top, and allow them to cool completely to set the structure and prevent sogginess.
  7. Make and Drizzle Lemon Glaze: Whisk together the powdered sugar, heavy cream, lemon juice, and lemon zest until smooth. Adjust consistency by adding more powdered sugar to thicken or more lemon juice to thin. Drizzle the thick but pourable glaze evenly over the cooled tarts and let it set.
  8. Serve: Once the glaze has set, serve these beautiful blueberry puff pastry tarts as a delightful dessert or snack.

Notes

  • Ensure puff pastry is fully thawed before cutting to avoid cracking or tearing.
  • Scoring the inner rectangle with a fork helps prevent the center from puffing up too much, keeping the jam and blueberries nicely contained.
  • For extra flavor, you can lightly sprinkle cinnamon or powdered sugar before serving.
  • Store leftover tarts in an airtight container at room temperature for up to 2 days to maintain crispness.

Find it online: https://glowcooks.com/easy-blueberry-puff-pastry-tarts-recipe/