I wish I could tell you how much I’m in love with this Puff Pastry Blueberry Tart! I want it every day from now on. My waistline might quickly disagree with that, but my taste buds are saying “give me more!”
🍽️ Why This Recipe Works
Elegant and Simple – There aren’t too many recipes out there that is as elegant as this one, yet as simple to make. Everyone can make this one if you look at the steps.
Quick to Make – It takes just under 30 minutes from start to finish.
Flexible with Fruit – This one can be made again and again with different fresh fruit combination. Add a little lemon zest to your cream cheese mixture to add a little lemon/blueberry punch.
Mothers Day or Easter – This is the perfect extra sweet dish to serve on a Mother’s Day buffet or Easter Brunch. It’s quick, easy and everyone loves it.
All you need is a handful of ingredients, a few minutes and an appetite!
Puff Pastry: Thaw this for 20-30 minutes. Don’t let it go much longer or you’ll run into issues. Don’t forget that you can a homemade version of this in a skinny minute
Sugar: Use a combination of granulated sugar and powdered sugar makes it nice and sweet.
Blueberries: We love the flavor of fresh blueberries on this. However, you could swap the berries for any other fruit that is fresh and in season.
Cream Cheese: Try to make your own cream cheese. In a pinch, use a store bought variety.
Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it’s chilled a bit) and allow it to sit on the counter for 30 minutes. During this time, take out the cream cheese and preheat your oven.
Step Two: Line a sheet pan with a Silpat or parchment paper. Lay out the puff pastry on the sheet pan. It should lay pretty flat, but seal up any gaps in the dough with your fingers. Score a one-inch border around the inside of the puff pastry with a knife. This is the first step to creating that gorgeous edge you see in the photos.
Step Three: Poke holes in the center of the puff pastry using a fork. Do this 15-20 times total. It will allow the air to come through.
Step Four: Make an egg wash by whisking the egg and milk together and brush it on the outer one-inch border that you created. It will help that area become a beautiful toasty brown color!
Step Five: Bake the puff pastry for 425 degrees for 15-20 minutes. Turn the sheet pan halfway through as most ovens have hot spots.
Step Six: Take it out and allow it to cool. Help the center deflate by gently pushing on it if needed.
Note: The center of the puff pastry will still rise in the oven but will come back down once you take it out and the heated air escapes through the holes. If yours doesn’t come right down, gently tap it and it will deflate with no problems.
Step Seven: Add the vanilla, cream cheese, and sugar to your stand mixer and combine well. Spread this mix on the cooled baked puff pastry. Top with blueberries. Serve immediately.
Refrigerate this for a few hours at most. I tested it by letting it sit overnight and it was ok – but not quite as good. I waited two days and the puff pastry was too soft and the texture and flavor was off at that point. Stick to eating it the same day.
🥄 Meal Prepping
- Measure out the blueberries and store in a container
- Prep the mixer and utensils you will need
- Prep the Silpat/parchment on the sheet pan
- Premeasure the sugar and cover. Place next to the mixer to make it a quick “dump and mix” when you need to.
💡 Puff Pastry 101
Working with puff pastry is pretty easy as long as you follow a few easy tips!
- Keep the puff pastry chilled until you are ready to use it.
- Defrost it on the counter for 30 minutes, but make sure to use it or put it back in the refrigerator.
- Puff Pastry likes to be cold. Keep everything chilled until you are ready to use it and keep it cold while you are prepping it. Don’t let it sit around while you do three other projects.
- Pinch together any areas in order to keep them together. The dough is very forgiving that way
- Use an egg wash of one egg with a tablespoon of water or milk. Where you brush, it will create a gorgeous golden brown pastry as it bakes.
Absolutely! Blackberries, peaches, and raspberries would all work great for this recipe! Mix it up and enjoy!
You can, but you won’t get the gorgeous ridges like you do with the puff pastry. The puffiness of the pastry is something that just can’t be beat. I would stick to it.
You bet! Cut the puff pastry when it comes out of the freezer into smaller bite-size pieces or even into 3×4 inch segments. This allows your guests to grab-and-go rather than having to cut apart the larger tart. Treat the recipe as the same with the egg wash. Cook for seven minutes, turn and another seven minutes. Check for that golden brown color.
While they are both meant for pastries, they are not the same. The texture and everything is quite different. You could use either or but the texture will change a bit.
🍰 Related Recipes
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Quick and Easy Blueberry Tart
- 1 8 oz Frozen Puff Pastry thawed for no more than 20-30 minutes
- 1 Egg beaten
- 3 tbsp Milk
Cream Cheese Topping
- 1 tbsp Granulated Sugar
- 1 ½ tsp Vanilla Extract
- 4 tbsp Sugar
- 8 oz Cream Cheese softened
- 2 pints Blueberries or other fruit, as desired
- 1 tbsp Powdered Sugar
- Preheat oven to 400 degrees.
- Prepare a sheet pan with a Silpat or parchment paper.
- Lay out the puff pastry on the Silpat and even out any creases that may be left from it being folded in the freezer.
- Using a fork, poke lots of holes in the center of the puff pastry. Leave the outer 1 inch all the way around alone and don’t poke it!!! This will allow the air to release when you pull it out of oven. It will still puff up but once you press on it gently, the air will come out of the holes and settle back down.
- Using a knife, score about one inch all the way around the puff pastry. Don't go all the way through the puff pastry to the sheet pan. You are looking for it to score so there is a separation from the center and the edge. It will create a higher edge (remember you didn't poke holes with the fork there!!)
- Whisk together the egg and milk and brush on the 1 inch outer border.
- Place puff pastry in the oven for 15-20 minutes. Turn the sheet pan at the 10 minute mark to make sure all sides are cooking evenly. I took mine out at 15 minutes total.
- Allow to cool. While cooling, stir the cream cheese, vanilla and sugar together.
- Spoon the cream cheese mixture into the center of the puff pastry (where you had the fork marks) and spread it out.
- Sprinkle blueberries over the cream cheese mixture. Using a sifter, place the powdered sugar inside and sprinkle on top blueberries.
- Serve immediately or refrigerate up to 2-3 hours at most or the puff pastry gets soft.