Blueberry Tart with powdered sugar on top

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.
Course Dessert
Cuisine American, French
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 15 minutes
Total Time 30 minutes
Servings 8
Calories 122kcal
Author Erin Henry


  • 1 8-ounce sheet frozen puff pastry thawed
  • 1 large egg beaten
  • 1 tablespoon turbanado 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


  • 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 turbanado 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 powered 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.


To make ahead, prepare the puff pastry and cream cheese and keep separate until ready to serve.
I like the taste and texture of turbanado 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.
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