Got 30 minutes? Try our lemon Blueberry Tarts with Puff Pastry for an easy last minute dessert idea or teatime treat. Our individual mini puff pastry tartlets are made with fresh seasonal berries, almonds, and simplified by using store-bought puff pastry dough. If you want to take this rustic open-face (galette) dessert to the next level, add a little dollop of Homemade Coconut Whipped Cream – Pure Bliss!
We know what you are thinking! Is this one of these fancy French desserts that take all day to make? No way!
As a matter of fact, we have cut corners and have used store bought puff pastry dough. There are no special skills or equipment needed. You only need a handful of staple ingredients, fresh blueberries and puff pastry and you are good to go. We even kept this recipe refined sugar free. So, let’s get started!
Jump to:
Ingredients
Blueberries – Fresh seasonal berries are the best. You can use frozen blueberries but they can water down the crust. If using frozen, we recommend that you do NOT thaw blueberries before use. In addition, be sure to increase the cornstarch by at least ½ tablespoon so your tart does not get waterlogged. You can substitute with any seasonal fresh berries that you enjoy or try our Berry and Peach Pudding Tart.
Puff Pastry Dough – Don't you think that store bought puff pastry dough has come a long way? They are quite good and can last a long time in the freezer. No more fretting when you have a last-minute guest because you can make both savory and sweet treats with puff pastry dough in a flash.
Have you ever tried our Savory Baked Brie in Puff Pastry? It’s super easy to whip this up using mostly pantry ingredients and is so delicious hot out of the oven. If you are feeling ambitious, you can make your own homemade pastry crust.
Lemon – Use both the zest and the juice from a sour lemon. It gives these blueberry lemon tartlets a pop of freshness.
Cinnamon – We know that might seem like an odd combination to have both lemon and cinnamon together in the same recipe - but trust us. Did you know that spicy cinnamon can make recipes taste naturally sweet without adding extra sugar? Our Strawberry Banana Pancakes is another example of using cinnamon to boost the natural sweetness of a recipe without adding extra sugar.
Vanilla – This essence gives these puff pastry blueberry tarts a warm and cozy feel.
Honey – The unrefined sweetener or maple syrup also work well. We added ¼ cup for 4 tarts. You may need to adjust this amount if your blueberries are extra tart.
Cornstarch – helps thicken the juice from the berries. In a pinch, you can substitute potato starch.
Sliced Almonds – add a fun crunchy texture to this blueberry dessert.
Egg wash – helps the puff pastry dough create a delicious golden crust.
How to Make Filling?
Do you remember eating blueberry buckle or blueberry pop tarts as a kid? This berry tart filling has all the delicious flavors of a childhood treat but a bit more sophisticated.
You can make this blueberry tart filling in a flash. Add fresh blueberries, vanilla, cinnamon, honey, cornstarch, lemon zest and lemon juice and stir well and set aside.
How to Prepare Individual Blueberry Galettes?
Of course, you have the option of making one large blueberry tart puff pastry or 4 individual tarts with one sheet of puff pastry dough. We will leave that up to you. It’s always fun getting your own little pie. However, it is just as delicious as a family sized dessert.
Full detailed recipe in the recipe card below. This is just an overview of the step-by-step instructions.
- Thaw your puff pastry dough. We have included different ways you can do that in the FAQ’s section below. Preheat oven.
- Place a little flour on your work surface and on your rolling pin to prevent sticking. Roll out your puff pastry dough to about ¼ inch thick.
- Cut dough into 4 sections. Move sliced puff pastry sheets to a parchment lined baking sheet and/or grease baking sheet.
- Use a fork to poke a few holes on the bottom of tart where the blueberries will lie so that it does not get overly puffy in the middle of the tart.
- Place the prepared blueberry filling on top of the puff pastry tartlet dough, leaving about 1 inch all around. Do not overfill.
- Use your fingers to rustically pull up the sides and scrunch the puff pastry dough. The goal is to keep the blueberries in the tart shell.
Oven Ready
- Sprinkle a few sliced almonds on top.
- Brush sides of the puff pastry tart shell with beaten egg.
- Bake at 400 degrees F (204 degrees C) for about 20 minutes or until the crust is golden and the bottom crust is crispy.
- Serve hot out of the oven or at room temperature. We love to top with a little Homemade Coconut Cream Whipped Topping or a scoop of No-Churn Dairy Free Mango Swirl Ice Cream. Enjoy with friends!
Tips and Tricks
- You can thaw frozen puff pastry in the refrigerator overnight or at room temperature for about 30 minutes. Quick thaw directions in the FAQ’s section below.
- Did you know that each package of frozen puff pastry usually has 2 sheets in each? Unused puff pastry sheets can be wrapped in plastic wrap and then placed in aluminum foil. Finally, place in a sealable freezer safe bag or container for later use.
- Dust your work surface and your rolling pin with a little flour to prevent the dough from sticking.
- Line your baking sheet with parchment paper or grease to prevent sticking.
- Fresh berries are preferred but you can use frozen berries too. If using frozen blueberries, you will need to add extra cornstarch, so you do not have a runny tart. In addition, your lemon blueberry tartlets may need a few extra minutes in the oven.
- No blueberries? No problem! Try this easy galette recipe with seasonal strawberries, raspberries, blackberries, etc.
- Preheat the oven to a high heat of 400 degrees F (204 degrees C) so when it bakes it creates steam and the pastry puffs up.
How to store?
You can serve your blueberry tarts puff pastry treats hot of the oven or at room temperature. If you have leftover blueberry pies, lucky you! These delicious lemon blueberry tartlets can be stored at room temperature for up to 24 hours, refrigerated for up to 3 days and frozen up to 2 months.
Frequent Asked Questions (FAQ’s)
We like to use honey or maple syrup and ground cinnamon spice to sweeten sour blueberries instead of using refined sugar.
Remove the puff pasty dough from the box and the sealed outer wrapping. Then, place 1 frozen puff pastry dough in a dish and cover with a damp tea towel. Microwave on low setting for 10 seconds at a time just to get it softened enough to roll out. After the microwave stops, check the puff pastry dough with your fingers and turn over and microwave for another 10 seconds. If still frozen add 5 to 10 seconds at a time just until pliable. Don’t try to force open the pastry dough from the folded position as this will cause tearing.
Preheat oven to 350 degrees F (176 degrees C) and reheat for about 15 minutes or until warm and bubbly.
More Delicious Puff Pastry Recipes
Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.
Easy Blueberry Tarts with Puff Pastry
Equipment
- Rolling Pin
- baking sheet
Ingredients
Puff Pastry Dough
- 1 sheet puff pastry dough
thawed (We used store bought dough.) - 1 tablespoon all purpose flour to prevent pasty dough from sticking
- 1 egg
beaten for egg wash
Blueberry Filling
- 2 cups blueberries
fresh is best. See notes below for frozen berries. - 1 teaspoon vanilla
- ½ teaspoon cinnamon optional
- ¼ cup honey or sugar alternative of choice
- 1.5 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Garnishes
- Homemade Coconut Whipped Cream optional
Instructions
Thaw Puff Pastry Dough
- Option 1: Thaw out frozen puff pastry dough in the refrigerator overnight in the box.Option 2: Take your puff pastry dough sheet out of the freezer and remove from box to thaw out at room temperature for about 30 minutes. Option 3: Remove the puff pasty dough from the box and the sealed outer wrapping. Then, place 1 frozen puff pastry dough in a dish and cover with a damp tea towel. Microwave on low setting for 10 seconds at a time just to get it softened enough to roll out. After the microwave stops, check the puff pastry dough with your fingers and turn over and microwave for another 10 seconds. If still frozen add 5 to 10 seconds at a time just until pliable. Don’t try to force open the pastry dough from the folded position as this will cause tearing.
Oven Prep
- Preheat your oven to 400 degrees F or 204 degrees C.
Blueberry Filling
- In a bowl combine blueberries, vanilla, cinnamon, cornstarch, honey, lemon zest and lemon juice and set aside.
Puff Pastry Preparation
- Place a little bit of flour on your work surface and on your rolling pin. Place your thawed puff pastry dough on the floured work surface and roll until about ¼ inch thick.
- If you want to make 4 individual tarts, cut the tarts into 4 sections. However, you can also serve one large family dessert and keep the pastry sheet whole. We will leave that up to you. Line a baking sheet with parchment paper and/or grease baking sheet to prevent sticking. Move the pastry dough sections on to the lined baking sheet.
- Poke a few holes at the bottom middle of the tart dough sections, where the blueberries will go. This prevents the center from puffing up too much and having all the blueberries fall out. Do not poke holes around the 1 to 2 inch edge exterior as this is the section we want to puff up.
- Pour the blueberry mixture over the top of the puff pastry dough be mindful to leave about a 1.5 inch around the edges. Fold and and pinch the edges of the tart to make a decorative edge. This also makes a border to keep the fruit in the tart.
- Add the sliced almonds on top of the blueberries. Brush the top and edges of the tart dough with beaten egg.
- Bake the Lemon Blueberry tarts with puff pastry for about 20 minutes or until the tart is golden brown.
- Garnish with a little Homemade Coconut Whipped Cream or ice cream and enjoy.
Karen (Back Road Journal) says
I always have fresh blueberries in my fridge as I have them for breakfast. I think I'll have to sacrifice one container and have blueberries at the end of the day instead of at the beginning. 😊
HWC Magazine says
Way to take one for the team, Karen (smiling). Actually, you could have a blueberry tart with puff pastry as a part of your breakfast. Not that we have ever done that- wink - wink.
Michelle says
These blueberry tarts look fantastic, and you gotta love puff pastry! Perfect for blueberry season coming soon!
HWC Magazine says
Thanks so much Michelle. Summer is finally here and we are enjoying all the fruits of the season. We love picking fresh blueberries and even wild ones too. When we have an overflow on the blueberries, an easy tart is always a crowd pleaser.
Chef Mimi says
I could bake these! I love using puff pastry.
HWC Magazine says
Thank you Mimi! Store bought puff pastry is so convenient.
Abbe@This is How I Cook says
Zoe made me a tart like this one year for Mother's Day. Perfect in every way!
HWC Magazine says
Thanks Abbe! This easy blueberry tart is quick and easy to throw together for any gathering.
mjskitchen says
I love tarts made with phyllo instead of pastry. This blueberry tart looks amazing but I don't see it lastly very long in this house, even though there are just 2 of us. We love tarts and blueberries.
HWC Magazine says
Thanks MJ. We must admit, these go quite fast. It is not uncommon for 2 people or one hungry teenager to wipe out the entire blueberry tart with puff pastry in less than a hour. (smiling)
Hannah says
Gorgeous! Puff pastry is my favorite freezer staple to make an instantly impressive dish. It never fails!
HWC Magazine says
Thank you Hannah. There are a lot of great vegan brand puff pastry options on the market as well. As a matter of fact, Pepperidge Farms puff pastry is vegan. If you sweetened with maple syrup instead of honey, this recipe is good to go.
John / Kitchen Riffs says
I love blueberries, and this is such a great way to use them! I agree that frozen puff pastry dough is pretty good these days. In fact I can't remember the last time I made my own. Frozen all the way for me! Really neat recipe -- thanks.
HWC Magazine says
Thanks John. Frozen puff pastries have come a long way and they are super convenient. You can enjoy this tart all year around with fresh berries in the summer and frozen berries in the winter.
Raul says
This looks like something in Gourmet Magazine. So yummy
HWC Magazine says
Awww thank Raul. You made our day. Will have to make a double batch of these blueberry tarts with puff pastry just so we can have leftovers next time.
Ken says
More baked sweets please
Bernice says
I love fun desserts like this one! Little tarts are just too adorable!!
Charles says
Damn, I don't know if it's just some camera trickery, but those blueberries look *enormous*!!! Lovely looking little tarts - I'd love to know why they're called buckles... any idea?
ohlidia says
How fabulous Bam! My mouth is watering!
sweetsimplestuff says
I wish that I hadn't looked ... must make a dessert for a party tonight ... hubby requested lemon cake ... now that I looked ... I want a blueberry tart 😉 ... I'll save it for next time!
Tina @ Tina's Chic Corner says
Hehe, everyone would have a good laugh to see me doing 3 or 8 things at one time. These tarts look so so good! My mouth is watering!
Balvinder says
Too delicious! You get fresh blueberries in this season! Hope you had a wonderful Christmas, Bobby!