Rustic Blueberry Lemon Tart
This Rustic Blueberry Lemon Tart is absolutely decadent and offers a stunning presentation. The best part of all about this blueberry lemon tart, it is so simple to make! Basic ingredient, minimal prep and you have a dessert that is crowd worthy.
Want a recipe to impress? Try this Rustic Blueberry Lemon Tart. It’s absolutely divine! With a flaky crust, creamy lemon filling and topped with fresh blueberries and preserves, just thinking about this luscious dessert makes me drool!
Blueberry Lemon Tart
Fresh blueberries are plentiful in the summer and we often go pick our own at the local blueberry farm. I’m always on the lookout for ways to use up our day’s work! This recipe is a keeper for blueberry lovers.
What is Puff Pastry
Puff pastry is one incredible ingredient. It is made with the same ingredients as what you find in pie dough. The only difference is it is folded over and over again to make layers. As you bake it up it will puff up a bit. Light, delicate, and such a great base for this tart recipe.
Where Do You Buy Puff Pastry
You can find puff pastry in the freezer section at your grocery store. Now, you are more than welcome to make your own puff pastry and use for this recipe. I find cutting a corner and buying it saves time and is delicious all the same.
Can I Use Frozen Blueberries
Frozen blueberries will run a bit in the color on the pastry, and offer a different texture. If you choose to use frozen, allow them to fully thaw first and try to drain the juice off, then place them on the puff pastry.
What is the Sauce for the Puff Pastry Tart
I used a cream cheese base that I sweetened up. I also reached for lemon curd, which adds a nice tart lemon flavor to the tart. It offers that creamy texture to the tart.
Why Do You Poke Holes in the Puff Pastry Before Baking
You need to poke holes in the puff pastry before you bake, because if you don’t it will puff up so much as it bakes. Then you won’t be able to evenly spread the toppings to make it into a tart. I use a fork and just poke holes in the center of the puff pastry.
Brushing the egg over the top will offer a golden color to the pastry, which elevates the presentation value.
How to Make Lemon Blueberry Puff Pastry
Start by flouring a baking sheet and laying out your chilled puff pastry dough. Then roll over the edges to create sides so you can fill with your filling. Use a fork and poke holes in the bottom of the puff pastry. Grab an egg and brush it over the pastry, and cook. Allow it to cool completely before you place filling on it.
To make the filling you want to mix your cream cheese mixture and whip until like and creamy. Then add in your lemon curd and whip and set aside. When your pastry is cooled, spread an even layer of the cream cheese mixture over the inside of the pastry. Then place your blueberries evenly over the top.
In a small bowl add your preserves and heat in the microwave to warm it up. Once warm, drizzle it over the top of the tart. Use a knife or pizza cutter to slice and serve.
How Do You Store This Tart
You will need to store your tart in the fridge. The reason being is the filling of this tart plus the fresh blueberries will go bad without being refrigerated. You can store it in the fridge for 2-4 days depending on the quality. It can begin to soften as time goes on. Best when served fresh.
Interested in more tart recipes
- Chocolate Cream Tarts | Talk about heaven! Silky smooth chocolate filling in these cream tarts. A light and flaky crust that is a bite-size treat.
- No-Bake Cherry Tarts | A no-bake dessert that is so easy to make. A graham cracker crust, cream cheese-based filling topped with cherries.
- Spring Herb Tartlets | This is a savory tart that you want to try out. We make these as an appetizer for parties, holidays and more.
Give this tart recipe a try. It is crazy simple to make and bursting with fresh and vibrant fruit flavor. It is always requested at parties, holidays, and more with my family.
Rustic Blueberry Lemon Tart
Divine recipe for Rustic Blueberry Lemon Tart made with fresh blueberries, puff pastry and lemon curd!
- 1 sheet puff pastry dough, defrosted but still cold
- 1 egg, beaten
- 1 cup lemon curd
- 4 oz cream cheese, room temperature
- 1⁄4 cup sugar
- 2 tbsp heavy cream
- 1 cup blueberries
- 1⁄4 cup mixed berry preserves
- Heat oven to 425 F.
- On a floured baking sheet, place puff pastry dough and roll out a bit. Roll over each of the 4 sides, twice, to create a side on the puff pastry. Using a fork, poke holes throughout the bottom of the pastry sheet. Using beaten egg, brush lightly over the entire pastry sheet. Place into oven and bake for 15-18 minutes. Remove and set aside (if pastry puffs up, use a spatula to press down), and allow to cool at least 30 minutes.
- While baking puff pastry, in a medium bowl, combine cream cheese and 1⁄4 cup sugar. Mix with a fork or electric mixer until combined and no lumps. Add heavy cream; mix until combined. Add lemon curd, mix until combined. Set aside.
- On your cooled pastry, pour cream cheese mixture and spread evenly on bottom. Evenly spread blueberries on top of cream cheese mixture.
- In a small bowl, heat 1⁄4 cup preserves for 30 seconds in the microwave; mix. Heat another 30 seconds, mix again. Using a spoon, drizzle the preserves over the top of the blueberry tart.
- Cut with a sharp knife or pizza cutter, serve immediately.
This can be served slightly warmed, or chilled. If you chill in the fridge for about an hour before serving, the curd mixture will be more ‘set’ whereas if you serve without chilling, it will be more gooey. Both ways are delicious.