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Lemon-Blueberry Puff Pastry Tart

Lemon-Blueberry Puff Pastry Tart
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Indulge in a flaky, buttery puff pastry tart filled with a vibrant, tangy lemon and sweet blueberry mixture. This easy-to-make dessert combines fresh citrus zest and juice with juicy berries, delivering a fresh, elegant treat perfect for any occasion. Ready in under an hour, it offers a balanced flavor, crispy texture, and a beautiful presentation with minimal effort.

Ingredients

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For the Puff Pastry Tart

  • 1 sheet frozen puff pastry, thawed
  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 egg, beaten (for egg wash)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Puff Pastry: Allow frozen puff pastry sheets to thaw according to package instructions until pliable but still cold. Roll it out gently on a floured surface to smooth minor creases, then transfer it to a baking sheet lined with parchment paper.
  2. Score the Pastry Border: Using a sharp knife, lightly score a 1-inch border around the edge of the puff pastry. Be careful not to cut all the way through. This border will puff up to create the classic tart edge during baking.
  3. Mix the Lemon-Blueberry Filling: In a bowl, combine fresh blueberries with lemon zest, lemon juice, granulated sugar, and cornstarch. Stir gently until all berries are evenly coated and the mixture begins to thicken slightly.
  4. Add the Filling to the Pastry: Spread the lemon-blueberry mixture evenly within the scored border of the puff pastry, leaving the edges untouched to puff and crisp in the oven.
  5. Brush the Egg Wash and Bake: Brush the border of the pastry with beaten egg to achieve a golden color during baking. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the crust is puffed and golden and the filling is bubbly.
  6. Cool and Garnish: Once out of the oven, let the tart cool on a wire rack. Optionally dust with powdered sugar for added elegance and a touch of sweetness before serving.

Notes

  • Keep pastry cold to maximize flakiness and prevent shrinkage during baking.
  • Use fresh lemons for brighter, more vibrant flavor than bottled lemon juice.
  • Avoid soggy crust by tossing blueberries with cornstarch to thicken juices and keep the pastry crisp.
  • Don’t overfill; keep filling inside the scored border to allow proper puffing of the crust edges.
  • Use parchment paper to prevent sticking and make clean-up easier.

Nutrition

Find it online: https://deliceflash.com/lemon-blueberry-puff-pastry-tart/