This post may contain affiliate links. Please read my disclosure policy.
Blueberry Puff Pastry Tarts with Lemon Cream – a light and flavorful company worthy dessert that’s easily made ahead and assembled just before serving.
Our easy Blueberry Puff Pastry Tarts have plenty of rustic charm and appeal.
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!
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!
Thanks for PINNING!
Let’s be baking friends! If you try our recipe please leave a comment, and photo if you have one, on Pinterest. If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be so happy if you would FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
PRINT THE RECIPE!
A light and flavorful company worthy dessert that's easily made ahead and assembled just before serving
- 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
- 1 cup wild frozen blueberries, mostly thawed or fresh
- 2 tablespoons honey
- 2 ounces mascarpone cheese or cream cheese, room temperature
- 2 tablespoons powdered sugar
- 1/2 cup whipping cream
- 1/4 cup store-bought or homemade lemon curd
- 1/4 cup sliced almonds, lightly toasted
- powdered sugar for dusting
- Preheat oven to 400F.
- Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 1/4-by-3 inches each.
- Place the rectangles on a parchment lined baking sheet. 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. 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.
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 used Dole 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.
Here are a few more blueberry recipes you might enjoy:
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!
Thanks so much for stopping by. Tricia