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Side view of Blueberry Tarts with Lemon Curd on a plate and serving stand with Darjeeling tea.
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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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 18 servings
Calories: 164kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup fresh blueberries
  • 2 sheets frozen puff pastry thawed
  • ⅓ cup lemon curd homemade or store-bought
  • egg wash (1 egg plus 1 teaspoon 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 ½-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.

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