Description
Blueberry Puff Pastry Tarts with Lemon Glaze are an elegant dessert made with flaky pastry, juicy blueberries, and a citrus drizzle.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 ½ cups fresh blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Lightly flour your surface and unfold the thawed puff pastry sheet. Roll it gently to smooth creases. Cut into 6 equal rectangles (or 9 squares for smaller portions).
- Using a sharp knife, lightly score a ½-inch border around each piece, being careful not to cut all the way through.
- In a bowl, gently toss 1 ½ cups blueberries, 3 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until evenly coated.
- Spoon the blueberry mixture into the center of each pastry piece, staying within the scored borders.
- Whisk together 1 large egg and 1 tablespoon water. Brush the pastry edges with the egg wash.
- Bake for 18–20 minutes, or until the pastry is puffed and golden brown and the blueberries are bubbling.
- Remove from the oven and let cool for 10–15 minutes.
- In a small bowl, whisk together 1 cup powdered sugar and 1-2 tablespoons lemon juice. Adjust to desired consistency. Stir in ½ teaspoon lemon zest if using.
- Drizzle over cooled tarts.
Notes
- Use fresh blueberries for the best flavor.
- Adjust the sweetness of the glaze to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg