Check out my recipe for making Blueberry Puff Pastry Tarts!
If you're looking for the perfect appetizer or dessert, Blueberry Puff Pastry Tarts are perfect!
Blueberry Puff Pastry Tarts are easy to make, individually sized, use common, easy to find ingredients, don't take long to make, and can even be made ahead of time!
The recipe can be modified to use different fruit. You can use blueberries, raspberries, strawberries, cranberries, apples, pears, or even peaches or apricots. I chose to use blueberries and a few raspberries because they are favorites in our household!
For this recipe, I used store-bought, frozen, puff pastry sheets. While you can make your own puff pastry, it's much quicker and easier to just buy the store-bought version. It's pretty easy to find and is sold at most grocery stores in the freezer section near the pie crusts.
The combination of the cream cheese mixed with the powdered sugar and vanilla creates a texture and flavor similar to cheesecake. Traditionally, cheesecake has eggs in it. My recipe does not contain eggs and they are not needed as the mixture still takes on the taste and texture of cheesecake.
Tips for making Blueberry Puff Pastry Tarts
It depends on the recipe. Usually, if you are making a recipe that has a filling, you'll want to partially cook the puff pastry before filling so that it doesn't get soggy. But, for this recipe, there is no need to pre-cook the puff pastry because the area for the filling is very small. The filling does not make the puff pastry soggy, instead, it cooks enough on the outside to make it puffy and crispy.
Puff pastry is a light and flaky dough that is made from very thin layers of pastry dough and butter. It is similar to croissant dough.
Yes, you can freeze already-cooked blueberry puff pastry tarts. Freeze in a freezer-tight container or bag for up to 3 months. When ready to eat, thaw and bake at 350 degrees for about 10 minutes or until warm throughout.
Store in a sealed container or bag in the refrigerator for up to a week.
Yes, you should thaw the puff pastry before cooking. Frozen puff pastry will not unfold easily and will crack the dough. Also, cooking frozen puff pastry will provide inconsistent cooking and the dough will not puff up evenly.
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Ingredient substitutions and tips for making Blueberry Puff Pastry Tarts:
Directions for making Blueberry Puff Pastry Tarts:
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- 2 Sheets (2 Sheets) Puff Pastry (Ready to bake, thawed (17.3 ounces total))
- 16 Ounces (453.59 g) Cream Cheese (Softened in the microwave)
- 2 Cups (240 g) Powdered Sugar
- 1 Teaspoon (0.99 Teaspoon) Vanilla Bean Paste (or vanilla extract)
- 2 Tablespoons (1.97 Tablespoons) Half and Half
- 24 Ounces (680.39 g) Blueberries (Fresh, washed)
- 6 Ounces (170.1 g) Raspberries (Fresh, washed)
- 2 Tablespoons (1.97 Tablespoons) Honey
- 1 Tablespoon (0.99 Tablespoon) Lemon Zest
- Non-Stick Cooking Spray
- Thaw puff pastry sheets and unfold. Cut each sheet into 12 squares.
- Spray cupcake pans with non-stick spray and put one square in each cupcake well, 12 in each pan. Do not use cupcake liners.
- Preheat oven to 375 degrees Fahrenheit.
- Scoop about 2 tablespoons of the blueberry and cream cheese mixture into the puff pastry cups. Evenly distribute the mixture into the 24 cups.
- Top each pastry with 2 or 3 blueberries and 1 or 2 raspberries.
- Put the cupcake pans with the pastries into the oven and bake at 375 degrees Fahrenheit for 30 minutes or until the puff pastry has browned.
- Remove the puff pastries from the oven.
- Drizzle with honey and sprinkle with lemon zest.
Nutrition information is provided as a courtesy and is an estimate only.
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