Blueberry Puff Pastry Tarts

blueberry pie tarts on a parchment-lined tray.

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Looking for an easy dessert to make with fresh or canned blueberries and puff pastry? If so, these Blueberry Puff Pastry Tarts are made in a muffin tin and perfect for a party or holiday dessert board.

Prep Time 10

Cook Time 22

Total Time 32

Course Dessert

Cuisine American

Keyword blueberry, Puff pastry appetizer, tarts

Servings tarts

Calories 220cal

Author Muffin Tin Recipes

Cost $8

Equipment

2 12-count muffin tin(s)
oven *adjusted to the center rack position
mixing bowl
spoon
grater
pastry wheel

Ingredients

17.3 ounces puff pastry thawed
2 cups fresh blueberries 2 cups of pie filling if using canned*
1 teaspoon lemon zest
½ teaspoon lemon juice
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
5 tablespoons unsalted butter cubed into 18 pieces

Instructions

Preheat the oven to 400℉. Spray two muffin tins with nonstick baking spray.
Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.
Place one square of dough into each greased muffin tin space and gently press them in.
In a medium bowl, add bluberries, flour, lemon zest, lemon juice, and sugar; toss to coat evenly.
Fill each space with 2 tablespoon of coated berries or pie filling.
Place one cube of butter on top of the berries.
Bake them in the oven and bake for 18-22 minutes, or until golden brown. The pastry will be stiff and golden-brown once done-times may vary slightly.
Cool for 10 minutes before removing from the muffin tin. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Sweetened Cream Cheese Option

½ teaspoon vanilla extract
4 ounces cream cheese, softened
2 tablespoons milk
3 tablespoons powdered sugar

Using a handmixer, whip these ingredients until smooth and fluffy. Add a teaspoon to each puff pastry tart before adding the blueberries.

Nutrition