Puff Pastry Blueberry Tarts

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.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 10

Cooling time 30

Servings blueberry tarts

Calories 367kcal

Author Adina

Equipment

2 Large baking sheets Note 1
Parchment paper

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.

Nutrition