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Blueberry Puff Pastry Tart Recipe
Ash Tyrrell

Blueberry Puff Pastry Tart Recipe

I still remember the first time I pulled a tray of these blueberry puff pastry tarts out of the oven and watched the jam bubble around the berries while the pastry puffed up golden and flaky. I couldn't believe something that looked so bakery-worthy took me barely half an hour from start to finish
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Puff pastry 1 package (about 17 oz), thawed – this is your flaky base, so let it thaw fully before unfolding it or it will crack.
  • 1 large egg – whisked into an egg wash that gives the pastry edges that shiny golden bakery look.
  • 1 teaspoon milk – thins the egg wash slightly so it brushes on smoothly.
  • ½ cup blackberry jam – adds a rich fruity base under the berries; swap for raspberry or apricot if you like.
  • ½ cup fresh blueberries cleaned and dried – the star of the tart; pat them dry so the pastry doesn't turn soggy.
  • ⅓ cup sliced almonds lightly toasted – toasting first brings out a deeper, nuttier crunch on top.
  • 1 cup powdered sugar – the base of the glaze; sift it if it's clumpy for a smoother finish.
  • 2 tablespoons heavy cream – gives the glaze its silky pourable texture.
  • 2 tablespoons lemon juice – adds brightness that balances the sweetness of the jam and glaze.
  • ½ teaspoon lemon zest – a little zest goes a long way for real lemon flavor without extra liquid.

Method
 

  1. Preheat your oven to 400°F and line two baking sheets with parchment paper. Unfold the puff pastry sheets and cut each one into thirds along the natural fold lines, then cut those strips in half so you end up with 12 even rectangles total.
  2. Using a sharp knife, score a border about half an inch in from the edge of each rectangle, going all the way around without cutting through the dough. This creates a raised, puffy edge once it bakes. Use a fork to prick the center area a few times so it doesn't balloon up in the oven.
  3. Whisk the egg and milk together in a small bowl until combined. Brush this mixture along just the scored border of each pastry rectangle. This step gives the edges that glossy, golden-brown color you see in bakery pastries.
  4. Spoon about two teaspoons of blackberry jam into the center of each rectangle and spread it gently within the scored border. Scatter a small handful of fresh blueberries evenly over the jam on each piece.
  5. Place the trays in the oven and bake for 15 to 20 minutes, until the blueberries have burst slightly and the pastry has puffed up into deep golden layers. Keep an eye on them after the 15-minute mark since ovens vary.
  6. As soon as the tarts come out of the oven, sprinkle the toasted almonds over the top while everything is still warm. Let the tarts cool completely on a rack before adding the glaze, otherwise the glaze will just melt right off.
  7. Whisk together the powdered sugar, heavy cream, lemon juice, and lemon zest until smooth. It should be thick but still pourable. Drizzle it generously over the cooled tarts and let it set for a few minutes before serving.

Notes

  • I always pat my blueberries completely dry with a paper towel before adding them, since wet berries make the pastry soggy in the middle.
  • I chill my cut pastry rectangles in the fridge for five minutes before baking if my kitchen is warm, because cold dough puffs up better.
  • I toast my almonds in a dry pan for just a minute or two, watching closely, since they go from golden to burnt fast.
  • I never rush the cooling step before glazing, because I've learned the hard way that warm tarts turn the glaze into a watery mess.
  • I keep a little extra lemon juice on hand to thin the glaze if it turns out too thick to drizzle smoothly.