Blueberry Puff Pastry Tarts with Lemon Cream

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Blueberry Puff Pastry Tarts with Lemon Cream

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Blueberry Puff Pastry Tarts with Lemon Cream

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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.

Blueberry Puff Pastry Tarts with Lemon Cream

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 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 . I used our favorite homemade Lemon Curd recipe found . 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!

Blueberry Puff Pastry Tarts with Lemon Cream

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Here are a few more blueberry recipes you might enjoy:

Delightfully tender served with a warm homemade Blueberry Sauce. Click to get the recipe.

~ 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 to get the recipe!

– 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 to get the recipe.

Blueberry Puff Pastry Tarts with Lemon Cream

Blueberry Puff Pastry Tarts with Lemon Cream

A light and flavorful company worthy dessert that's easily made ahead and assembled just before serving

- 1 egg, lighten beaten with 1 teaspoon milk

- 1 cup wild frozen blueberries, mostly thawed or fresh

- 2 ounces mascarpone cheese or cream cheese, room temperature

Blueberry Puff Pastry Tarts with Lemon Cream

- 2 tablespoons powdered sugar

- 1/4 cup store-bought or homemade lemon curd

- 1/4 cup sliced almonds, lightly toasted

- 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.

Blueberry Puff Pastry Tarts with Lemon Cream

- 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.

Blueberry Puff Pastry Tarts with Lemon Cream

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 recipes made with puff pastry from some of our favorite bloggers! Holidays need these from Erin at . So easy and no doubt delicious! Love this from Cathy at . I would love all the flavor and gooey cheese in every bite. And finally, check out these from Trish at . Dinner just got sorted!

Thanks so much for stopping by. Tricia

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Blueberry Puff Pastry Tarts with Lemon Cream

Yes you can Lianne – it may not be as juicy as the frozen, but it will still be delicious ???? Let the fresh berries sit in the honey a little longer and maybe mash a few. That should do it. Thanks so much for the great question.

I love this Tricia, I have little experience working with puff pastries and appreciate this recipe with the detailed information. Thanks and pinned!

Thank you Gerlinde. You’re going to love working with this simple ingredient!

Your pastries look absolutely perfect, Tricia! A delightful combination of flavors.

Thanks Susan – this is so easy and a favorite for sure.

Blueberry Puff Pastry Tarts with Lemon Cream

I would definitely have to save room for one of your desserts.

I think they’d make a delicious breakfast pastry too!

I agree with you Lori – so delicious!

I wish these could jump right into my mouth! So good and so gloriously pretty! I bet there wasn’t one bite left!

They are very easy to eat Abbe – and none survived! ????

Blueberry Puff Pastry Tarts with Lemon Cream

Blueberry and lemon is one of my favorite combos, and I am a true believer in Pepperidge Farms frozen dough, it works every time. These are just spectacular Tricia, they look like they should be in the window of a European bakery!

Thanks Sue – have a fantastic weekend ????

Oh, my gosh, I wish I was your neighbor. I’d be knocking at your door with a cup of tea in hand, begging for a sample. These tarts look fantastic. Pinned!

Thank you Liz – you are so sweet! Wish we could share – you bake up some amazing recipes!

First I thought the filling were pastry cream, but when I was reading the ingredient list, I realized that you used mascaropne and lemon curd for the cream filling…that’s just brilliant!

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