Blueberry Tartlets

Name: Blueberry Tartlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 sheet butter puff pastry – 22 ½ cm (9 inch) square (See Note 1); 1 egg – lightly beaten; 2 tbsp demerara sugar (See Note 2); 170 g (6 oz) cream cheese – at room temperature; 3 tbsp icing/powdered sugar (See Note 2); 1/2 tsp fine lemon zest; 1 tsp vanilla extract (See Note 3); 1 1/2 cups (200 gm) blueberries; 2 tsp fine lemon zest

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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These Blueberry Tartlets are so quick to prepare and absolutely delicious! We use store-bought puff pastry and top the tarts with a vanilla cream cheese mixture and fresh blueberries. These Mini Blueberry Tarts can be made in advance, and will quickly become your new favourite sweet treat!

tarts sitting on a cooling rack, topped with blueberries and lemon zest.

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Blueberry Tartlets

Why we love this recipe:

We can never resist anything that involves flaky, golden puff pastry. It is made even more delicious when it is topped with sweet cream cheese and delicious blueberries! These Blueberry Tartlets are delicious and deceptively simple to prepare.

They take only about 30 minutes – from start to finish, therefore making them perfect if you have guests arrive unexpectedly, or when you are after an easy and delicious sweet treat.

These tartlets are a spin-off from our Mini Plum Tart recipe. There is one main difference with this recipe, however, and that is the cream cheese mixture and fruit is not baked along with the pastry. That means that these tarts are perfect to make ahead and assemble when required!

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Puff Pastry – my preference is for butter puff pastry, but regular puff pastry is fine also. This is one ingredient I love to keep on hand in the freezer and prefer to buy rather than make from scratch!

Blueberries– fresh blueberries work so well in this recipe. You could absolutely use any berry of your choice, however. Mango or pineapple would also be delicious!

Cream Cheese – smooth and creamy and is delicious in desserts.

Icing/Powdered Sugar – sweetens the cream cheese.

Egg – beaten egg adds shine and colour to baked goods, and gives the Demerara Sugar something to adhere to, which adds a delicious crunch to the edges of the pastry.

Vanilla and Lemon Zest – add delicious flavour to the tarts.

Step by Step Instructions:

You will need to start by pre-heating your oven and ensure that your pastry has defrosted.

The first four steps to prepare this recipe in a photo collage - cutting the pastry sheet into 9 squares, cutting another square in the middle of each pastry square, scoring the pastry with a fork and brushing the edge of the pastry with beaten egg.

The final four steps to prepare this recipe in a photo collage - the pastry with sugar sprinkled around the edge, the baked pastry, mixing the cream cheese filling and topping the pastry with the cream cheese and blueberries.

Use a clean ruler to measure and cut 9 equal squares from the sheet of pastry. Mine measured 8cm (3 inches).
With the tip of a sharp knife, score a square about 1 cm (½ inch) inside the square, but not cutting right through.
Place the pastry squares onto a baking tray lined with non-stick baking paper. Prick the central square thoroughly with the prongs of a fork to prevent the pastry from rising.
Brush the outer frame of the pastry with the beaten egg.
Sprinkle the edges with demerara sugar.
Bake in the preheated oven for about 10 minutes until the edges are golden brown and the bottom of the pastry is cooked. Remove from the oven and cool the squares on a baking tray for about 15 minutes before adding the topping.
In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. If you prefer, you can combine the ingredients by hand – it will just take a little longer.
When ready to serve the Blueberry Tartlets, spread about 1 ½ teaspoons of the cream cheese mixture into the centre of the pastry square. Top with your fresh berries and serve!

Tips for Success and FAQs:

Puff Pastry is a fantastic ingredient to have on hand. Whilst I generally prefer to make things from scratch, I draw the line at puff pastry. I find that the commercial varieties produce an excellent result and they save a great deal of time.

If you buy a roll of pastry, it is generally best to thaw it overnight in the refrigerator. Check the directions on the packet. Importantly, ensure that it has thawed before you attempt to unroll it or it will crack.

If you are using sheets of pastry, as I have here, you can thaw them quickly at room temperature. However, whether a roll or a sheet, the pastry must remain cold. When working with more than one sheet, keep what you are not using in the refrigerator.

The pastry should feel cold and slightly pliable and for best results, you must work quickly. If the pastry reaches room temperature, it will wilt and become droopy. Therefore, it will be almost impossible to work with.

How long will the Blueberry Tartlets last for?

They are best enjoyed within 24 hours. We recommend keeping the elements of the dish separate until you are ready to serve, otherwise, the pastry will soften. Store the pastry in an airtight container at room temperature, and the blueberries and cream cheese mixture in the fridge.

three tarts on a wooden board, with the rest on a cooling tray, and a dish of blueberries at the front.

More delicious recipes for you to try:

We are big fans of using puff pastry in recipes! It is such a delicious item to have on hand for both sweet and savoury preparations. Try some more of our favourite recipes:

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Enjoy an easy to make dessert with these delicious Blueberry Tartlets! I would love to hear from you when you try them – in the comments below!

Alex xx