This Lemon Blueberry Puff Pastry Tart is bright, flaky, and fast. A sheet of buttery puff pastry frames a tangy lemon-blueberry filling that bakes into glossy, juicy pockets. It smells of warm lemon and butter and has a crisp, golden crust with soft, jammy berries inside. Serve it for brunch, dessert, or a sweet snack.
I like pairing it with fresh coffee or a dollop of plain yogurt, and if you want another baked blueberry idea, try this warm blueberry cottage cheese bake for a different texture and flavor.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 270 kcal (approximate)
- Protein: 3 g
- Carbohydrates: 34 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 12 g
- Sodium: 180 mg
Why Make This Lemon Blueberry Puff Pastry Tart
This tart comes together quickly with simple ingredients. Puff pastry gives flakiness without labor. The lemon brightens the sweet blueberries for a balanced taste. It looks elegant but is easy enough for weeknights or casual gatherings. The contrast of crisp pastry and juicy filling makes every bite satisfying.
How to Make Lemon Blueberry Puff Pastry Tart
This recipe is straightforward. You mix the berries with sugar and cornstarch, place the filling on rolled pastry, fold the edges, brush with egg, and bake until golden. The lemon zest and juice add fresh brightness. The tart bakes in about 20–25 minutes, so it’s fast to serve warm.
Ingredients:
- 1 sheet of puff pastry
- 1 cup fresh blueberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Lightly flour a clean surface and roll out the puff pastry to smooth any folds. Place the rolled pastry on a baking sheet lined with parchment. If the pastry thaws while you work, keep it cool so it stays flaky.
Step 2: Mixing
In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Toss gently to coat the berries and dissolve the sugar. Let the mixture sit a minute so the cornstarch starts to bind the juices.
Step 3: Baking
Spoon the blueberry mixture into the center of the puff pastry, leaving a 1-inch border around the edges. Fold the edges up and over the filling to form a rustic border. Beat the egg and brush the pastry edges to give a shiny, golden finish. Bake for 20–25 minutes until the pastry is puffed and deep golden and the filling is bubbling at the center.
Step 4: Finishing
Remove the tart from the oven and let it cool slightly on a wire rack for 10 minutes. Dust the top with powdered sugar before serving. Serve warm or at room temperature for the best texture.
How to Serve Lemon Blueberry Puff Pastry Tart
Serve slices warm so the filling is soft and the crust is crisp. Top with a scoop of vanilla ice cream or a spoonful of whipped cream for dessert. For brunch, pair with Greek yogurt or a light mascarpone. A drizzle of honey or a few fresh mint leaves add color and aroma.
How to Store Lemon Blueberry Puff Pastry Tart
- At room temperature: Cover loosely and keep for up to 1 day to preserve crispness.
- In the refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to crisp the crust.
- To freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge and reheat in the oven to restore flakiness.
Expert Tips for Perfect Lemon Blueberry Puff Pastry Tart
- Keep pastry cold. Cold dough puffs better and stays flaky.
- Don’t overfill. Too much filling can make the crust soggy.
- Use fresh or frozen berries. If using frozen, do not thaw fully to avoid extra juice; toss frozen berries with sugar and cornstarch and bake a bit longer.
- Seal edges well. Press gently so the border traps filling but still allows steam to escape.
- Brush edges with egg for a deep golden color. For extra shine, mix a teaspoon of water into the beaten egg.
- Check for bubbling filling. Bubbles at the center mean the filling has thickened and is done.
Delicious Variations
- Lemon Cream: Spread a thin layer of lemon curd or cream cheese sweetened with a little powdered sugar before adding the blueberry mix.
- Mixed Berries: Replace or add raspberries and blackberries for more color and tartness.
- Almond Twist: Sprinkle sliced almonds on the border before baking for crunch.
- Citrus Swap: Try lime zest and juice instead of lemon for a different tang.
- Savory-sweet: Add a thin smear of ricotta and a pinch of salt for a creamier base.
Frequently Asked Questions
Q: Can I use frozen puff pastry?
A: Yes. Keep it frozen until you’re ready to roll. Thaw in the refrigerator until pliable but still cold. Work quickly.
Q: How do I prevent a soggy bottom?
A: Use just enough filling and toss berries in cornstarch to absorb excess liquid. Bake on a preheated baking sheet or use parchment to help airflow.
Q: Can I make this ahead?
A: You can prepare the filling and keep the rolled pastry refrigerated for a few hours. Assemble and bake just before serving for best texture. Fully baked tart stores well in the fridge for up to 3 days.
Q: What if my filling is too runny after baking?
A: Next time add a bit more cornstarch (an extra teaspoon) or cook the berries briefly on the stove to reduce liquid before assembling.
Q: Can I use other fruits?
A: Absolutely. Peaches, plums, apples (thinly sliced), or cherries work well. Adjust sugar to taste depending on fruit sweetness.
Q: Is this recipe suitable for a crowd?
A: Multiply ingredients and bake multiple tarts, or use larger pastry sheets and adjust baking time slightly. Cut into smaller slices to serve more people.
Conclusion
This Lemon Blueberry Puff Pastry Tart is a quick, impressive dessert that brings bright lemon flavor and juicy blueberries to a flaky crust. It’s perfect for casual weekends and small gatherings. For another airy puff pastry and blueberry idea with a lemon twist, see the recipe for Blueberry Puff Pastry Tarts with Lemon Cream. Give this tart a try — it’s simple, flavorful, and sure to please.
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Lemon Blueberry Puff Pastry Tart
- Total Time: 37
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and impressive dessert featuring a flaky puff pastry crust filled with a tangy lemon-blueberry mixture, perfect for brunch or dessert.
Ingredients
- 1 sheet of puff pastry
- 1 cup fresh blueberries
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C). Lightly flour a clean surface and roll out the puff pastry to smooth any folds. Place the rolled pastry on a baking sheet lined with parchment.
- In a medium bowl, combine the blueberries, sugar, cornstarch, lemon zest, and lemon juice. Toss gently and let sit for a minute.
- Spoon the blueberry mixture into the center of the puff pastry, leaving a 1-inch border. Fold the edges up and over the filling. Beat the egg and brush the pastry edges.
- Bake for 20–25 minutes until the pastry is golden and the filling is bubbling. Let cool slightly on a wire rack and dust with powdered sugar before serving.
Notes
Serve warm or at room temperature. Excellent with vanilla ice cream or Greek yogurt.
- Prep Time: 15
- Cook Time: 22
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 61mg
