These flaky, buttery puff pastry blueberry tarts are made with just a handful of ingredients and are ready in no time. They make an easy and delightful summer dessert.
Despite their elegant appearance, these puff pastry blueberry tarts are remarkably easy to make. They are made with store-bought puff pastry, fresh blueberries, and cream cheese and are a delightful treat for any occasion.
Six ingredients
Working time: 20 minutes
Baking time: 10 minutes
Cooling time: about 30 minutes
I enjoy using puff pastry for making desserts like today’s blueberry tarts, Strawberry Turnovers, Peach Tarte Tatin, and savory treats like Tomato and Cheese Pinwheels. Store-bought puff pastry is delicious and incredibly convenient, making it easy to whip up tasty treats without the hassle of making pastry from scratch.
Jump to:
Recipe ingredients
Puff pastry: I most often use already-rolled pastry from the grocery store's refrigerator section. It’s super convenient, doesn’t need thawing or rolling, is flaky and crispy, and tastes great. I had one refrigerated pastry sheet, which weighed 10 oz (275 g), but you can easily double the recipe.
Frozen puff pastry is also great! Thaw it (and roll it if not already rolled) according to the package directions.
Fresh blueberries
Cream cheese, granulated sugar, and a little bit of vanilla extract are used for the topping.
One small egg is used to brush the blueberry pastries.
See the recipe card for full information on ingredients and quantities.
Variations
You can use other berries, such as blackberries, strawberries, red, black, white currants, gooseberries, or raspberries.
Use ripe summer fruit like peaches, nectarines, apricots, or plums. The sweeter and riper the fruit, the tastier the tarts will be. Enjoy more summer fruit and make White Chocolate and Raspberry Blondies, Chocolate Cherry Brownies, or Sour Cherry Cake.
Substitute cream cheese with mascarpone or a combination of mascarpone and whipped cream.
How to make puff pastry blueberry tarts?
Step #1: Cut the pastry sheet into six large squares. Brush each square with some of the lightly beaten egg.
Step #2: Fold the edges of the pastry all around each square to create a slightly raised edge. Brush the edges with egg, and use a fork to prick the pastry all over.
Step #3: Bake the blueberry puff pastry tarts in the preheated oven for 10 minutes. Allow them to cool completely on the baking sheets.
Step #4: Meanwhile, mix the cream cheese, sugar, and vanilla extract in a small bowl.
Step #5: Gently press the center of the squares to create a well for the filling. Divide this mixture evenly among the tarts.
Step #6: Top each tart with blueberries.
Tips
I bake the pastries on two baking sheets. You can bake both sheets simultaneously in a convection oven at 360°F (180°C). If using a conventional oven, bake the trays one after another at 400°F (200°C). They might fit on one tray, too, depending on how large it is.
The pastry will puff a lot in the oven, even after poking it with a fork. That's okay - you can simply press it down afterward to make room for the filling.
Glaze the blueberry puff pastry tarts if you like. Make a simple glaze by mixing ¾ cup of confectioner’s sugar with 1 lemon juice and drizzle it over the pastries. Or simply dust them with confectioner’s sugar.
Recipe FAQs
Sure, you don’t have to cut the pastry into squares. Leave it whole and proceed with the recipe.
The tarts are best served on the day you've baked them.
However, you can refrigerate them in airtight containers for 2-3 days. They may lose some crispiness but will still taste delicious.
More small and sweet treats
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
📖 Recipe
Puff Pastry Blueberry Tarts
Equipment
- 2 Large baking sheets Note 1
Ingredients
- 1 sheet puff pastry Notes 2, 3
- 1 cup blueberries or more if desired, 150 g, Note 4
- 1 small egg lightly beaten with a fork
- ¾ cup cream cheese 175 g
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- confectioner’s sugar optional, Note 5
Instructions
- Preheat the conventional oven to 400°F (200°C) or the convection oven to 360°F (180°C). Line the baking sheets with parchment paper.
- Cut the pastry sheet into 6 large squares. Brush each one with some of the lightly beaten egg.1 sheet puff pastry
- Fold the edges of the pastry all around each square to create a slightly raised edge (about ½ inch/ 1 cm). Brush the edges with egg and use a fork to prick the pastry all over.1 small egg
- Bake the blueberry puff pastry tarts for 10 minutes (simultaneously if using a convection oven, one after another if using a conventional oven).
- Let the puff pastry cool completely on the baking sheets, then gently press the center to create a well for the filling.
- Filling: Combine cream cheese, sugar, and vanilla extract in a small bowl.¾ cup cream cheese / 175 g + 2 tablespoons granulated sugar + ½ teaspoon vanilla extract
- Fill and top the pastries: Divide this mixture evenly among the tarts. Top each tart with blueberries. Dust them with confectioner's sugar or glaze them (Note 5).1 cup blueberries / 150 g + confectioner’s sugar
Notes
- Baking sheets: I use two baking sheets to bake the puff pastry tarts with blueberries, but they might fit on one tray, too, depending on how large it is. You can bake both sheets simultaneously in a convection oven at 360°F (180°C). If using a conventional oven, bake the trays one after another at 400°F (200°C).
- Puff pastry: I bought already-rolled puff pastry from the grocery store's refrigerator section. It weighs 10 oz (275 g) and is about 10 inches (25 cm) long.
- Frozen puff pastry is also great! Thaw it (and roll it if not already rolled) according to the package directions.
- Substitute blueberries with any other berries you like. Soft, ripe summer fruit works well, too (peaches, nectarines, apricots, or plums).
- Optional glaze: Mix ¾ cup of powdered sugar with approximately 1 tablespoon of lemon juice until you achieve a thick, pourable paste. Adjust the amount of lemon juice as needed to reach your desired consistency.
Comments
No Comments