Description
A bright, bakery-style tart with flaky puff pastry, silky lemon cream, and juicy fresh blueberries, perfect for brunch, dessert, or a sunny gathering.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 1/2 cups fresh blueberries
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar, for dusting
- 1–2 tablespoons apricot jam (optional, for glazing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1/4 cup lemon juice, 1 tablespoon lemon zest, 3 egg yolks, 1/2 cup granulated sugar, and 1/4 cup heavy cream until smooth and pale.
- Slowly whisk in 4 tablespoons softened unsalted butter until fully incorporated and the lemon cream is glossy.
- Place the thawed puff pastry sheet on the prepared baking sheet. Lightly score a 1-inch border around the edges with a sharp knife and prick the center area a few times with a fork to prevent excessive puffing.
- Blind bake the pastry for about 10-12 minutes, or until the border is puffed and beginning to turn golden. If the center puffs too much, gently press it down while still hot.
- Remove the pastry from the oven and let it cool completely so the base stays crisp.
- Spread the cooled lemon cream evenly within the scored border using an offset spatula.
- Scatter 1 1/2 cups fresh blueberries evenly over the lemon cream.
- Return the tart to the oven for 8-10 minutes, just until the filling is set and edges are golden. The center should jiggle slightly but not be liquid.
- Remove from the oven and let the tart cool. If using, warm 1-2 tablespoons apricot jam and brush lightly over the blueberries for a glossy finish.
- Dust the tart with 2 tablespoons powdered sugar, slice into 6 portions, and serve warm or chilled.
Notes
- Keep the puff pastry cold until the moment you bake it for maximum flakiness.
- Cool the baked pastry fully before adding the lemon cream to avoid a soggy base.
- Adjust sugar in the lemon cream to taste if your lemons are especially tart.
- Reheat leftovers briefly in a 300°F (150°C) oven for 5-7 minutes to revive crispness.
- Freeze only the lemon cream separately if you plan long-term storage; whole assembled tart does not freeze well.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 280
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 150 mg
Keywords: lemon, blueberry, puff pastry, tart, dessert, brunch, lemon curd, easy tart