Description
This Lemon-Blueberry Puff Pastry Tart is an elegant and simple dessert featuring flaky, buttery puff pastry topped with a bright lemon filling and fresh blueberries. It’s perfect for brunch, afternoon tea, or a celebratory treat, combining crisp textures with refreshing citrus and fruity sweetness.
Ingredients
Scale
Puff Pastry
- 1 sheet store-bought puff pastry, thawed
Lemon Filling
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons cold unsalted butter, cubed
Fruit Topping
- 1 cup fresh blueberries
Egg Wash
- 1 large egg, beaten
Instructions
- Prepare the Puff Pastry: Thaw the puff pastry sheets according to package instructions. Once pliable, gently unfold one sheet and place it on a parchment-lined baking sheet. Lightly score a 1-inch border around the edges using a knife without cutting all the way through, creating a border that will puff up during baking.
- Make the Lemon Filling: In a small saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and whisk in the cold butter cubes slowly until the filling is smooth and creamy. Allow it to cool slightly before assembling.
- Assemble the Tart: Spread the lemon filling within the scored border of the puff pastry, making sure to keep it away from the edges so the crust can rise properly. Evenly scatter the fresh blueberries over the lemon filling and press them down gently to avoid bursting.
- Add Egg Wash and Bake: Brush the beaten egg carefully over the puff pastry border with a pastry brush to achieve a golden, glossy finish. Bake the tart in a preheated oven at 400°F (200°C) for 20-25 minutes or until the pastry is puffed, golden, and the filling is bubbly.
- Cool and Serve: Remove the tart from the oven and let it cool on a rack for at least 15 minutes to allow the lemon filling to set. Serve warm or at room temperature for the best flavor.
Notes
- Keep the puff pastry cold before baking to ensure maximum flakiness and prevent shrinking.
- Use fresh blueberries for better texture and flavor; if using frozen, thaw and drain thoroughly.
- Do not overfill the tart; keep the lemon filling inside the scored border to prevent leaks.
- Apply the egg wash gently to avoid drips that can burn or cause uneven browning.
- Check the tart starting at 20 minutes of baking to avoid overbaking, as oven temperatures may vary.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg