Blueberry and Meyer Lemon Puffed Pastry Tart
Blueberry and Meyer Lemon Puffed Pastry Tart is an easy and delicious pastry to enjoy for breakfast or dessert! Golden puffed pastry topped with blueberry preserves and lemon icing.
When it comes to baking, I drew a short straw.
My mother is a wonderful baker and can whip up the most decadent treats this side of the Mississippi. However, whenever I start to churn butter, add flour, and stir the universe decides a bowl full of chocolate brownies won’t be in my near future.
Honestly, it’s not that I lack the skills, but I truly do over think the whole process. Which is why I’m grateful for the invention of ready-to-go puff pastry because now I look like a baking hero.
Speaking of: we are making this Blueberry and Meyer Lemon Puffed Pastry Tart and it will blow your mind. Simple, delicious, and ready in the less than hour.
Let’s get baking!
What’s in this Blueberry and Meyer Lemon Puffed Pastry Tart?
I adore a golden, puffed pastry. However, I don’t want to wait around for 2 days for it to come to fruition. Which is why this puffed pastry tart is the perfect blend of easy, accessible, and delicious.
For this recipe you will need:
- Puff pastry sheets
- All-purpose flour
- Cream cheese
- Powdered sugar
- Meyer lemon juice + zest
- Blueberry preserves
- Egg
- Milk
- Cornstarch
- Fresh blueberries
Tips for Making this Blueberry and Meyer Lemon Puffed PastryTart:
- Puff pastry. The best thing to have in your freezer at all times. This quick pastry dough creates sweet and savory meals or treats. Simply defrost and you’re ready to go! Any store-bought option you can find in your local grocery will work!
- Blueberry preserves. The only kind you need to buy is Bonne Maman. It’s worth the extra dollar because it makes the filling taste luxurious!
- Meyer lemons. The sweetest of Meyer lemons are incredible. If you can’t find them in the grocery store, regular lemons work too!
Frequently Asked Questions:
Besides blueberry, what other kinds of fruit flavors do you recommend?
I would try this puffed pastry tart using strawberries, blueberries, or raspberries!
What if I can’t find puff pastry?
You can substitute puff pastry sheets for pie crust. Just keep in mind the cooking times will change to adjust for the thicker crust.
If I wanted to make it with chocolate filling, would that work?
You bet! I would omit the lemon flavor and use orange zest instead. But yes, Nutella or chocolate chips would be a great replacement for the blueberry.
More Delicious Tart Recipes to Enjoy:
- Honeycrisp Tart with Cheddar & Rosemary Honey
- Caramelized Carrot Tart with Fresh Dill
- Easy Tomato Tart with Almond Vinaigrette
- Double Chocolate Frozen Banana Tarts
Blueberry and Meyer Lemon Puffed Pastry Tart
Ingredients
- 1 14oz Frozen puff pastry, thawed
- All-purpose flour, dusting
- 4 oz Plain cream cheese, room temperature
- 1 cup Powdered sugar
- 1 tsp Meyer lemon zest
- 1 tbsp Meyer lemon juice
- 1/4 cup Blueberry preserves
- 1/2 tsp Cornstarch
- 1 large Egg
- 1 tbsp Water
- 2 tbsp Whole milk
- 2 tbsp Fresh blueberries, for garnish
Instructions
- Preheat your oven to 350 degrees. Line a large rimmed baking sheet with parchment paper or silpat. Place thawed puff pastry sheet on a lightly floured work surface and roll into a 17- x 10-inch rectangle. Cut the puff pastry in half lengthwise; place 1 pastry half on prepared baking sheet.
- Beat cream cheese, powdered sugar, and lemon zest and juice with a stand mixer fitted with the paddle attachment until mixture is smooth.
- Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside to make icing. Spoon remaining cream cheese mixture (about 1/2 cup) in a 1 1/2-inch-wide strip lengthwise down the middle of pastry half on prepared baking sheet, leaving a 1-inch border along short pastry edges.
- Stir together preserves and cornstarch in a small bowl. Spoon preserves mixture evenly along long edges of cream cheese strip (about 2 tablespoons per side), leaving a 1-inch border on each long side. Beat together egg and 1 tablespoon water in a small bowl.
- Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture. Place remaining pastry half on top of filled pastry, pressing edges firmly to seal.
- Brush the pastry lightly with reserved egg mixture. Using a paring knife, cut 6 small (about 1/2-inch) slits on top of pastry. Bake until golden brown and evenly puffed, about 25 to 30 minutes.
- Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
- Whisk milk into reserved 1/3 cup cream cheese mixture until smooth. Drizzle over warm pastry, and sprinkle with crushed freeze-dried blueberries. Serve warm.
