Blueberry Puff Pastry Tarts with Lemon Glaze
Easy individual puff pastry tarts filled with blueberries and finished with a bright lemon glaze.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl medium
- 1 small bowl for glaze
- 1 knife for scoring pastry
- 1 pastry brush for egg wash
- 1 Whisk for glaze
Ingredients
For the tarts
- 1 sheet puff pastry thawed
- 2 cups blueberries fresh or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
For the lemon glaze
- 3/4 cup powdered sugar
- 1 1/2 to 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Optional for finishing
- extra lemon zest for garnish
- powdered sugar for light dusting
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, gently stir together the blueberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla extract.
- On a lightly floured surface, roll the puff pastry lightly to smooth the seams and cut it into 6 equal squares or rectangles.
- Transfer the pastry pieces to the baking sheet. Score a 1/2-inch border around each piece without cutting all the way through, then prick the centers lightly with a fork.
- Whisk the egg with the water and brush the pastry borders with the egg wash.
- Spoon the blueberry mixture into the center of each pastry, keeping the filling inside the scored border.
- Bake for 20 to 22 minutes, until the pastry is golden brown and puffed and the blueberry filling is glossy and bubbling.
- Cool the tarts on the pan for 10 minutes, then transfer to a wire rack.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the tarts and garnish with extra lemon zest or a light dusting of powdered sugar if desired.
Notes
Keep the puff pastry cold before baking for the best rise. Do not overfill the tarts. Frozen blueberries can be used straight from the freezer. For crisper leftovers, reheat briefly in the oven rather than the microwave.