This easy Blueberry Tart with Puff Pastry is so easy to make and so pretty to serve. Golden, flakey crust filled with creamy cheesecake filling, topped with fresh blueberries.
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Heavenly Blueberry Tart with Puff Pastry
Easy Blueberry Tart
Summers scream fresh fruit and one of our favorites are vine-ripened blueberries. Every year, we pick several pounds at a local farm, which keeps our freezer stocked throughout the year. One of my favorite recipes to make with our blueberries is this Heavenly Blueberry Tart Made with Puff Pastry.
A golden, flakey crust filled with a creamy cheesecake-like filling, topped with fresh blueberries. It’s super easy and amazingly delicious – so a blueberry dessert no one can resist!
Other favorites to make with our buckets full of fresh berries are Blueberry Oatmeal Bars or this scrumptious Blueberry Cobbler with Cookie Dough Crust.
Of course, you can always make blueberry smoothies because they are so awesome!
How To Make a Puff Pastry Blueberry Dessert
For some reason, regular tarts intimidate us.
They look pretty for sure, but we worry about getting the crust right and the end result that tastes good. With this recipe, there’s nothing to worry about because you use puff pastry, and what could be easier than that!
You start with puff pastry. You don’t even need to roll it out. We find it works best for this recipe straight from the package – just open it up.
Next, you score a one-inch border around the edges of the dough with a knife. Just don’t cut all the way through. Before you pop it in the oven, place an egg wash around that border and dust it with sugar. Now, bake for about 15-20 minutes until golden brown.
Score the edge again and press the inside down. This is a little nest for your filling and blueberries. Let this cool.
In the meantime, make your yummy cheesecake filling by mixing your room temperature cream cheese, cream, lemon zest, powdered sugar, and vanilla.
Spread this mixture evenly into your baked pastry dough. Next, top with your blueberries. Finally, dust with powdered sugar.
Yes! Your beautiful masterpiece is done, and you can wow guests!
Tips for Making a Blueberry Tart Recipe
Everyone loves this recipe and here are some helpful tips for making your own.
- Make sure to take your cream cheese out of the refrigerator to soften while you make your dough.
- Fortunately, we find the puff pastry works great straight from the package. No need to roll it out.
- Try adding mascarpone cheese instead of the heavy cream cheese. It’s amazing light and sweet.
- For Memorial Day or the 4th of July, add blueberries, strawberries or raspberries for a festive red, white and blue theme.
- If you want to make this dessert ahead, prepare the puff pastry and cream cheese and keep separate until ready to serve.
- To take it up a notch, I like the taste and texture of turbinado sugar on the crust, but you can substitute granulated sugar if that’s what you have on hand.
- Bonus, one reader suggested adding lemon curd. We think that sounds delicious!
Supplies Used to Make Easy Blueberry Tart
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Mixing Bowl – a staple for mixing recipes and baking treats! This set is cool because they have a non-skid bottom.
Silpat Baking Mat – my go-to non-stick mat for all my baking needs! It makes the best cookies!
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Easy Blueberry Tart
This Blueberry Tart with Puff Pastry is so easy to make and so pretty to serve. Golden, flakey crust filled with creamy cheesecake filling, topped with fresh blueberries.
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Prep Time: 10 minutes
Cook Time: 20 minutes
cooling time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 122kcal
Ingredients
- 1 8-ounce sheet frozen puff pastry (thawed)
- 1 large egg (beaten)
- 1 tablespoon turbinado sugar ((can substitute granulated sugar))
- 4 ounces cream cheese (room temperature)
- 1/4 cup heavy cream
- 1 teaspoon grated lemon zest
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 2 cups blueberries
Instructions
- Heat oven to 375° F. On a parchment-lined baking sheet or Silpat mat, unfold the sheet of pastry and smooth it out.
- Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through the dough. Brush just the border with beaten egg and sprinkle with the turbinado sugar. Bake until golden and puffed, 15 to 20 minutes.
- Re-score the border of the baked pastry with your knife without cutting all the way through. Gently press the center of the pastry sheet down to flatten it. Let cool to room temperature, 15 to 20 minutes.
- While pastry bakes, beat the cream cheese, cream, lemon zest, and 2 tablespoons of the powdered sugar, and vanilla with an electric mixer until smooth and creamy. Spread the cream cheese mixture evenly in the center of the pastry.
- Place blueberries over the filling and dust with the remaining tablespoon of powdered sugar. Serve immediately.
Video
Notes
To make ahead, prepare the puff pastry and cream cheese and keep separate until ready to serve.
We like the taste and texture of turbinado sugar on the crust, but you can substitute granulated sugar if that's what you have on hand.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 56mg | Potassium: 61mg | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 3.9mg | Calcium: 24mg | Iron: 0.3mg
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Sarah Skaggs says
This was sooo good! We will definitely be making it again
Erin Henry says
We are so glad the recipe turned out so well for you, Sarah! It’s such an easy way to please a crowd!
Krissy Allori says
This was easy to make and tasted great! My family has already asked me to make it again.
Erin Henry says
Yes, this is one of those recipes you get asked for again and again. It really is a keeper.
Kimberly says
Heavenly indeed and I love how easy it was to assemble – delicious!
Erin Henry says
Thanks, Kimberly! This is such a wonderful spring recipe! So many occasions to make it.
Chelsea says
It doesn’t get much better than this tart!! We are obsessed! Thanks for sharing!
Erin Henry says
We agree, Chelsea! This tart is so easy it practically makes itself 🙂
Janice Iorio says
This tart is delicious! I love lemon so I added some lemon curd and doubled the cream cheese mixture. My family loved it! I made two as my son was visiting and he had to take one back home with him. I will be making this again!! Thank you for such a fast and delicious recipe!!
Erin says
This is a fan favorite recipe, Janice! Glad your family liked it too! Love the idea of lemon curd!
chellie says
Blueberries are one of our favorite summer berries. We simply can’t get enough! I love how easy this is, and can’t wait to make it!
Erin says
Me too, Chellie. I can’t wait to pick some fresh blueberries next weekend and have them for all my baked goods!
Kristen says
Yum!! You won me over with EASY–and blueberries and lemon together are just SO SO good!
Erin says
That blueberry lemon combo is a good one! Plus, an easy recipe makes time in the kitchen soooo much better! Enjoy, Kristen!
Mike says
I’ve only “dealt with” puff pastry once and that was for my first attempt at Beef Wellington. The recipe gods showed kindness on me and I knocked it out of the park. That said, I will never have the incredible gift in the kitchen like you do Erin!! Another jaw dropping success here! 🙂
Erin says
Yay, for the the recipe gods! Puff pastry is usually easy to work with, so you should be good to go with this recipe too, Mike! No incredible gifts in the kitchen necessary 🙂