Description
A delightful Lemon-Blueberry Puff Pastry Tart combining a flaky golden puff pastry base with a luscious homemade lemon cream filling, topped with fresh blueberries for a perfect balance of tart and sweet flavors. Ideal for a refreshing dessert or elegant brunch treat.
Ingredients
Scale
Puff Pastry
- 1 sheet of puff pastry (store-bought or homemade)
- 1 tablespoon all-purpose flour (for dusting)
Lemon Cream Filling
- 1/2 cup lemon juice (freshly squeezed, about 2-3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cubed
- Pinch of salt
Topping
- 1 cup fresh blueberries (or more if desired)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy removal and even baking.
- Shape the Pastry: Roll out the puff pastry sheet on a lightly floured surface to smooth out creases. Trim edges into a rectangle approximately 9×6 inches or shape into a circle as you prefer.
- Dock the Pastry: Place the pastry onto the baking sheet and prick the entire center surface with a fork, leaving a border around the edges to prevent puffing in the middle.
- Bake the Pastry: Bake for 15-18 minutes until the pastry is puffed and golden brown. Remove and let cool on the baking sheet.
- Prepare Lemon Cream Filling: In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks until smooth.
- Add Cornstarch Slurry: Mix cornstarch with 1 tablespoon water to create a slurry, then stir it into the lemon mixture to ensure smooth thickening.
- Cook the Filling: Over medium heat, stir constantly until the mixture thickens to pudding-like consistency, about 5-7 minutes, ensuring it doesn’t curdle or burn.
- Finish the Cream: Remove from heat and incorporate heavy cream, cubed butter, and a pinch of salt, stirring until smooth and glossy.
- Cool the Filling: Let the lemon cream cool for 10 minutes, then cover and chill in the refrigerator for at least 1 hour to set fully.
- Assemble Tart: Spread chilled lemon cream evenly over the cooled puff pastry, leaving the edges free to display the flaky crust.
- Add Blueberries: Arrange fresh blueberries gently over the lemon cream, distributing them evenly for optimal flavor and visual appeal.
- Optional Decoration: Lightly dust the assembled tart with powdered sugar to add a touch of sweetness and elegance.
- Serve: Cut the tart into squares or rectangles and serve immediately, or refrigerate until serving time.
- Storage: Best enjoyed fresh, the tart can be stored covered in the refrigerator for up to 2 days without compromising texture or flavor.
Notes
- Ensure the puff pastry is thoroughly chilled before baking for the best puff and flakiness.
- When whisking the lemon cream mixture, continuous stirring prevents curdling and keeps it silky smooth.
- The lemon cream can be made a day ahead for convenience; just keep it refrigerated until use.
- Feel free to substitute blueberries with other fresh berries like raspberries or blackberries based on preference.
- For a vegan version, puff pastry and cream components need appropriate plant-based substitutes.
