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Mini Blueberry Tarts with Lemon Curd: A French-Inspired Teatime Treat

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These Mini Blueberry Tarts with Lemon Curd are an easy to make teatime treat or summer dessert. Inspired by a favorite French boulangerie offering that I’ve tweaked and simplified, it’s a simple recipe you’ll love using only three ingredients and made in 30 minutes.

View of Blueberry Tarts with Lemon Curd filling on a blue and white plate for teatime.

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It was an early summer morning with a sparkling blue sky and the promise of a warm day ahead. Irresistible aromas wafted from my favorite boulangerie situated near a sparkling lake. It’s my favorite haunt, my favorite place to be inspired, and my favorite place to breathe in all things lovely and delicious… and French-inspired.

The case was filled with tantalizing treats, from freshly baked bread, muffins, danishes, quiche, baguettes and more.

But there was one that caught my eye and I was unable to turn it down. Beautiful and summery. And all I could think of was how perfectly suited they would be for teatime.

Thus… the inspiration for these incredibly easy mini blueberry tarts filled with fresh blueberries and lemon curd.

Could there be a more perfect combination? Not for summer teatime.

Serving for Teatime

These mini blueberry tarts are a sweet and pretty addition to teatime. They’re similar in size to cookies, a little larger than Shortbread Tea Cookies with Lemon Curd, but taste like a delicious French-inspired pastry from a boulangerie.

And perfect for an afternoon tea sweets course.

Or a simple dessert tea party. Whether with a group or a simple teatime with a friend, these delicious and easy tarts are a perfect addition. Pair these tarts with a black or green tea with citrus undertones.

On this summer day, I’m serving these tarts on Royal Crown Derby china and pairing them with Harney & Sons Coronation Darjeeling Tea.

Ingredients for Blueberry Tarts

This recipe only requires three basic ingredients, along with an egg wash and sugar sanding. The ingredient measurements are in the recipe card at the bottom of this post.

  • Frozen puff pastry sheets: You must thaw the puff pastry first either overnight in the refrigerator or on the counter.
  • Lemon Curd: If you like to make your own, which is easier than you might think, here is a link to my favorite Lemon Curd recipe. But you can also use a ready-made lemon curd from the market or your favorite tea shop.
  • Fresh blueberries: It’s important to use fresh blueberries in this recipe instead of frozen.
  • Additional ingredients: Egg wash, milk, or cream to brush the tarts before baking, and sugar for extra sweetness and texture.

How to Make Mini Blueberry Tarts

Step-by-step instructions are in the recipe card below, but here is a quick overview:

Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

Unroll a thawed pastry onto a sheet of parchment and cut it into equal-sized squares. I like to make nine squares per puff pastry sheet. Cut slits around the edges of the square corners, like brackets, about 1/2-inch in from the edge.

Top view of unbaked puff pastry dough cut into squares with slits cut into the corners

Spoon a dollop of lemon curd into the center of each square and top with a handful of fresh blueberries.

Top view of lemon curd dollops on top of unbaked puff pastry dough

Lift the cut edges of the pastry and bring toward the middle. Dabbing a little water on the edges helps keep the pastry together. Then, place a fresh blueberry in the center.

Top view of unbaked blueberry tarts being assembled on a parchment lined baking sheet

Brush tarts with an egg wash, cream, or milk and sprinkle with sugar. Transfer mini tarts to the baking sheet with space in between tarts.

Unbaked Mini Blueberry Tarts ready for the oven

Bake on the middle rack in the oven for 15 to 20 minutes or until golden and puffed.

Tips for Making Mini Blueberry Tarts

  • Be sure to thaw the puff pastry before using but try to keep it as cold as possible as cutting and working with the dough is easiest when it’s cold. As the dough warms, I stick it back in the refrigerator for a couple of minutes in between steps.
  • Use a bit of water on the puff pastry’s edges as you form the loops. This helps keep them together. A little like glue!
  • Chill the finished but unbaked tarts for a few minutes until cold before baking for the best rise.
  • Be careful not to overfill the tarts with lemon curd.
  • Don’t worry about perfect squares or perfect cuts. The pastry will puff and hide any imperfections.
  • Be sure to dust the tarts with sugar before baking, as it gives them a delicious, crunchy texture!
Side view of Blueberry Tarts with Lemon Curd serving for afternoon tea

More Teatime Treats You Will Also Enjoy

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Side view of Blueberry Tarts with Lemon Curd on a plate and serving stand with Darjeeling tea.

Mini Blueberry Tarts with Lemon Curd

Mini Blueberry Tarts with Lemon Curd are an easy, French-inspired teatime treat or summer dessert with 3 ingredients and made in 30 minutes.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 servings

Ingredients 

  • 1 cup fresh blueberries
  • 2 sheets frozen puff pastry thawed
  • 1/3 cup lemon curd homemade or store-bought
  • egg wash (1 egg plus 1 tsp water) or milk or cream for brushing
  • turabinado sugar for sprinkling
  • confectioners' sugar for serving

Instructions

  • Wash and dry fresh blueberries and set aside.
  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • Unroll a thawed but still cold pastry onto a sheet of parchment– this helps keep it from sticking. Use a rolling pin, if necessary, to slightly flatten the pastry.
  • Using a pizza wheel, pastry cutter, or a sharp knife, cut the pastry into equal size squares. I like to make 9 squares per puff pastry sheet. Then cut slits around the corners of the squares about 1/2-inch in from the edge.
  • Spoon a scant 1 teapsoon of lemon curd into the center of each square be careful not to overfill) and top with a handful of fresh blueberries. Lift the edges of the corners (where the cuts were made) and bring toward the middle. Pinch the pastry together and place a fresh blueberry in the center.
  • Brush tarts with an egg wash, cream, or milk and sprinkle with sugar. Transfer mini tarts to the baking sheet, leaving space inbetween wthe tarts.
  • Bake on the middle rack in the oven for 15 to 20 minutes or until golden and puffed.
  • Let cool and dust with confectioners sugar for serving.

Video

Notes

Tips for Making Blueberry Tarts

  • Be sure to thaw the puff pastry before using but try to keep it as cold as possible as cutting and working with the dough is easiest when it’s cold. As the dough warms, I stick it back in the refrigerator for a few minutes between steps.
  • Use a dab of water on the puff pastry’s edges as you form the loops. This helps keep them together. A little like glue!
  • Chill the finished but unbaked tarts for a few minutes until cold before baking for the best rise.
  • Be careful not to overfill the tarts with lemon curd.
  • Don’t worry about perfect squares or perfect cuts. The pastry will puff and hide any imperfections.
  • Be sure to dust the tarts with sugar before baking, as it gives them a delicious, crunchy texture!

Storing the Tarts

These tarts keep well in an airtight container at room temperature for about a day. You can also freeze them for longer storage.

Nutrition

Calories: 164kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 80mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 0.3IU | Calcium: 3mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Afternoon Tea
Cuisine: American, French
Keyword: blueberry tart, lemon blueberry tart
5 from 5 votes (5 ratings without comment)

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