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Blueberry puff pastry tarts with lemon glaze on a tray

Blueberry Puff Pastry Tarts with Lemon Glaze

These Blueberry Puff Pastry Tarts are light, flaky, and filled with juicy blueberries, then drizzled with a bright lemon glaze for the perfect sweet-tangy finish. An easy bakery-style dessert that looks fancy but comes together in minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch, Dessert
Cuisine American, European
Servings 6 Tarts
Calories 420 kcal

Ingredients
  

For the Puff Pastry Tarts

  • 2 sheets frozen puff pastry thawed
  • 2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg beaten (for egg wash)

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest optional

Optional Add-Ins

  • 1/4 cup cream cheese sweetened for a creamy base
  • Almond slices for topping
  • Coarse sugar for sprinkling

Instructions  

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Prepare the Blueberry Filling

  • In a bowl, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Stir gently until evenly coated. Let sit for 5 minutes to release juices.

Step 3: Prepare the Puff Pastry

  • Unfold puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares or rectangles (8 total tarts). Score a border around each piece, about 1/2 inch from the edge, without cutting all the way through.

Step 4: Assemble the Tarts

  • Spoon blueberry filling into the center of each pastry square, staying inside the scored border. Brush the edges with beaten egg wash for a golden finish.

Step 5: Bake

  • Transfer tarts to the prepared baking sheet. Bake for 18–22 minutes, or until puffed and golden brown.

Step 6: Make the Lemon Glaze

  • While tarts cool slightly, whisk powdered sugar with lemon juice until smooth and pourable. Add zest if desired.

Step 7: Glaze and Serve

  • Drizzle lemon glaze over warm or cooled tarts. Serve immediately or at room temperature.

Video

Notes

📝 Notes

  • Use fresh salmon fillets with skin on for the best flavor and moisture.
  • Fresh herbs like dill, parsley, or thyme work best, but dried herbs can be substituted.
  • Slice zucchini evenly to ensure even roasting.
  • Lemon slices add brightness; add lemon juice after baking for extra freshness.
  • Olive oil or melted butter both work well for coating the salmon and veggies.
  • Do not overcook salmon—bake until flaky and just opaque in the center.
  • Serve with rice, quinoa, or roasted potatoes for a complete meal.
  • Store leftovers in the fridge for up to 2 days; reheat gently to avoid drying out.

🍽️ Nutrition Facts (Per Serving)

Calories: 420 kcal |
Carbohydrates: 6 g |
Fiber: 2 g |
Sugars: 3 g |
Protein: 36 g |
Fat: 28 g |
Saturated Fat: 5 g |
Cholesterol: 95 mg |
Sodium: 420 mg |
Potassium: 780 mg |
Calcium: 60 mg |
Iron: 1.6 mg
Keyword Blueberry Puff Pastry Tarts with Lemon Glaze