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Blueberry Puff Pastry Tarts with Lemon Cream
A light and flavorful company worthy dessert that’s easily made ahead and assembled just before serving.
They’re a beautiful combination of flavors and colors and so easy to make when using store-bought frozen puff pastry dough. Our recipe makes 6 individual tarts from one sheet of frozen puff pastry. I used half of a 17.3 ounce box of the Pepperidge Farm brand frozen puff pastry. This recipe can also be adapted to make larger, smaller, round or square tarts – whatever inspires you!
Our easy Blueberry Puff Pastry Tarts have plenty of rustic charm and appeal.
The thawed sheet of puff pastry is cut into six rectangles, approximately 4×3-inches each. Score the pastry with a sharp paring knife creating a rectangle inside the rectangle, but don’t cut all the way through. Pierce the center of each tart with a fork, then brush an egg wash around the edges to create a beautiful golden hue. The puff pastry tart is baked until golden brown, then cooled and stored at room temperature until ready to serve.
The lemon cream can also be made ahead and refrigerated until ready to serve.
It’s made with mascarpone or cream cheese, a little powdered sugar, whipping cream and lemon curd. I used our favorite homemade Lemon Curd recipe found HERE. Our readers love it as much as we do so be sure to check it out.
Finally, frozen wild blueberries and a little honey are combined for a delicious fruit topping that compliments the lemon cream beautifully.
I love the smaller wild blueberries for this recipe, but feel free to use fresh or whatever you have on hand. Blueberries and lemon are a great duo, but strawberries, raspberries or blackberries would be great too. Frozen blueberries will make more syrupy juice than fresh so you may want to smash a few fresh berries, if using, while blending with the honey.
Put the finishing touch on the puff pastry tarts with a sprinkle of toasted sliced almonds and a dusting of powdered sugar.
This is a lovely, delicious dessert with layers of flavor and textures, each standing on their own but also melding into one perfect bite. You can even eat them out of hand, no fork needed!
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Blueberry Puff Pastry Tarts with Lemon Cream
Ingredients
- Puff pastry (1/2 of a 17.3 ounce box - I used Pepperidge Farm brand frozen puff pastry)
- 1 egg lighten beaten with 1 teaspoon milk
For the blueberry sauce:
- 1 cup wild frozen blueberries mostly thawed or fresh
- 2 tablespoons honey
For the lemon cream:
- 2 ounces mascarpone cheese or cream cheese room temperature
- 2 tablespoons powdered sugar
- ½ cup whipping cream
- ¼ cup store-bought lemon curd or homemade lemon curd
For garnish:
- ¼ cup sliced almonds lightly toasted
- powdered sugar for dusting
Instructions
- Preheat oven to 400°F.
- Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 ¼-by-3 inches each.
- Place the rectangles on a parchment lined baking sheet. 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. Pierce the center of each pastry with a fork. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
- Bake the pastry shells for 15-20 minutes or until they puff up and are golden brown. Remove to a rack to cool completely. If needed, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation. Once cooled, store lightly covered at room temperature until ready to assemble.
- In a small bowl combine the blueberries and honey. Set aside or refrigerate until ready to serve.
- In a small bowl combine the mascarpone cheese and powdered sugar. Beat with an electric mixer until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high and beat until medium soft peaks form. It won't take long. Gently fold in the lemon curd with a spatula until blended. If making ahead, cover and refrigerate until ready to assemble.
- To serve, divide the lemon cream mixture on top of the pastry shells. Top each with the blueberry mixture and toasted sliced almonds. Dust with powdered sugar and serve immediately.
Recipe Notes
- The pastry shells and lemon cream can be made up to 8 hours before serving. Store the baked tart shells lightly covered at room temperature.
- I use Dole brand frozen wild blueberries for this recipe.
- Leftovers will keep for up to two days refrigerated in a sealed container. But they won't be as pretty and the pastry not as crisp.
Nutrition
Here are a few more blueberry recipes you might enjoy:
Delightfully tender Blueberry Buttermilk Biscuits served with a warm homemade Blueberry Sauce. Click HERE to get the recipe.
Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart, fresh lemon juice are the stars in these wonderfully moist, sour cream muffins. Not overly sweet, these muffins are terrific with, or without, the bright lemon glaze. Click HERE to get the recipe!
Blueberry Buttermilk Pie – a silky smooth, simple pie with an unbelievable delicious flavor. Don’t judge this pie by it’s slightly homely appearance; it’s a memorable slice and perfectly moan-worthy! Click HERE to get the recipe.
Here are a few more recipes made with puff pastry from some of our favorite bloggers! Holidays need these Cranberry Brie Bites from Erin at Well Plated. So easy and no doubt delicious! Love this Prosciutto and Fontina Stuffed Puff Pastry Recipe from Cathy at Noble Pig. I would love all the flavor and gooey cheese in every bite. And finally, check out these Cheesy Chicken and Broccoli Puffs from Trish at Mom on Timeout. Dinner just got sorted!
Jessi says
Once filled, how long would these last in a display case? Or should they be displayed in a refrigerator?
Tricia Buice says
Hi Jessi. Great question. These are best served soon after they’re assembled. However, they’ll last a few hours in the refrigerator before serving. You can fill the shells with the lemon cream and wait to drizzle with blueberries until ready to serve. Hope that helps! Enjoy
Christy says
Gone! These are a huge hit & so easy. I used a shortcut…In the the cream recipe, I substituted anned lemon pie filling. Delicious!
Tricia Buice says
Thanks Christy! We love that you used lemon pie filling – brilliant! So glad you tried this recipe and appreciate the feedback.
Amanda says
Hello, is it heavy whipping cream like the liquid or whipped cream like the topping?! Thank you!
Tricia Buice says
Yes Amanda – we are referring to the liquid, not whipped cream. Thank you!
Christy says
Amanda, I used 2 cups of Reddi Whip canned whipped cream. It works too!
Izzy Reed says
could you use raspberry’s instead of blueberries?
Tricia Buice says
Hi Izzy! Yes you can. Hopefully they won’t be too watery. I’d use fresh raspberries in stead of frozen. Enjoy
Lianne says
Could I use fresh blueberries?
Tricia Buice says
Yes you can Lianne – it may not be as juicy as the frozen, but it will still be delicious 🙂 Let the fresh berries sit in the honey a little longer and maybe mash a few. That should do it. Thanks so much for the great question.
Gerlinde says
I love this Tricia, I have little experience working with puff pastries and appreciate this recipe with the detailed information. Thanks and pinned!
Tricia Buice says
Thank you Gerlinde. You’re going to love working with this simple ingredient!
Susan says
Your pastries look absolutely perfect, Tricia! A delightful combination of flavors.
Tricia Buice says
Thanks Susan – this is so easy and a favorite for sure.
Larry says
I would definitely have to save room for one of your desserts.
Tricia Buice says
Thanks Larry.
Lori @ RecipeGirl says
I think they’d make a delicious (decadent) breakfast pastry too!
Tricia Buice says
I agree with you Lori – so delicious!
Abbe@This is How I Cook says
I wish these could jump right into my mouth! So good and so gloriously pretty! I bet there wasn’t one bite left!
Tricia Buice says
They are very easy to eat Abbe – and none survived! 😉
sue | the view from great island says
Blueberry and lemon is one of my favorite combos, and I am a true believer in Pepperidge Farms frozen dough, it works every time. These are just spectacular Tricia, they look like they should be in the window of a European bakery!
Tricia Buice says
Thanks Sue – have a fantastic weekend 🙂
Liz says
Oh, my gosh, I wish I was your neighbor. I’d be knocking at your door with a cup of tea in hand, begging for a sample. These tarts look fantastic. Pinned!
Tricia Buice says
Thank you Liz – you are so sweet! Wish we could share – you bake up some amazing recipes!
angiesrecipes says
First I thought the filling were pastry cream, but when I was reading the ingredient list, I realized that you used mascaropne and lemon curd for the cream filling…that’s just brilliant!
Tricia Buice says
Thanks Angie – it’s a lovely combination, especially with the blueberries – yum 🙂