Rustic Blueberry Tart With Puff Pastry

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by Maggie Turansky


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Every year, my in-laws have a friend who visits a blueberry farm nearby and provides us with kilos upon kilos of fresh, sweet blueberries. In fact, it ends up being so many blueberries that I often don’t even know what to do with them!

Thankfully, I think that blueberry desserts are some of the best in the world and I will take any excuse to make a blueberry tart.

For this recipe, I’ve let the flavour of the blueberries sing with very few additives to the filling. And to make it even earlier, you can use puff pastry for the crust and form it as a galette – meaning you don’t need a special pan!

Blueberry Tart Using Puff Pastry
Blueberry Tart Using Puff Pastry

How to Make a Blueberry Galette with Puff Pastry

This tart is refreshingly quick and easy – especially if you use store-bought puff pastry.

Even if you’re using homemade puff pastry, if you’ve made it in advance, the assembly of this tart will only take about 15 minutes tops.

Ingredients for this tart
Ingredients for this tart

Start first by rolling out your pastry. Lightly flour a work surface and roll your pastry in a circular pattern until it’s about 5mm (1/4in) thick and the circle is roughly 30cm (12 in) in diameter – go ahead and trim the pastry if you can’t easily get s square into a circle! But there is no need for it to look perfect, this is a very rustic-looking tart.

Once the pastry is rolled out, set it on a parchment-lined baking sheet and chuck it in the fridge while you mix your filling.

Rolling out the pastry
Rolling out the pastry

Onto the filling – all you need to do is add a good amount of fresh blueberries to a large bowl. You can use frozen blueberries if you’d like – just make sure that you haven’t defrosted them ahead of time. It will be much easier to mix the filling with blueberries that are still frozen solid.

To the blueberries, add a squeeze of lemon juice, a bit of salt, some brown sugar and a bit of flour to act as a thickening agent once baked. Stir until everything is well combined.

Making the filling
Making the filling

Remove the pastry from the fridge and then pile the filling into the centre of the pastry – making sure to leave a 5cm (2in) border. Then, fold the border of the pastry over the filling.

To ensure you get the most beautiful, golden crust possible, brush the exposed pastry with a beaten egg and then sprinkle with demerara sugar to add a sparkly look – or use granulated sugar if that’s what you have on hand.

Preparing to bake the tart
Preparing to bake the tart

Move the tart to a preheated 180°C/350°F and bake for about 30 minutes – you want the pastry to be deeply crisp and golden and the filling to be molten and bubbling.

The hardest part is that you do need to wait until the tart is cooled completely before cutting into it – but fortunately, due to its size, this doesn’t take nearly as long as something like a strawberry rhubarb pie!

Cooling the tart after baking
Cooling the tart after baking
Blueberry Tart with Puff Pastry

Rustic Blueberry Tart with Puff Pastry

Using puff pastry instead of traditional pie crust, this blueberry tart is incredibly simple to make and lets the flavour of the berries shine.
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Servings 6
Prep Time 15 minutes
Total Time 45 minutes

Ingredients
 

  • 400 g (14 oz) puff pastry defrosted if store-bought
  • 500 g (1 lb) fresh blueberries
  • 75 g ( cup) light brown sugar
  • 15 g (2 tbsp) plain (all-purpose) flour
  • 1 tbsp lemon juice
  • 3 g (½ tsp) salt see note
  • 1 egg beaten, for egg wash
  • Demerara sugar for finishing

Instructions
 

  • Preheat oven to 180°C/350°F. On a lightly floured surface, roll out the puff pastry into a circle that is roughly 30cm (12 in) in diameter, trimming if necessary. Transfer to a parchment-lined baking sheet and refrigerate while mixing the filling.
    Rolling out the pastry
  • Add the blueberries to a large mixing bowl. Add the brown sugar, flour, lemon juice and salt. Stir until well combined.
    Making the filling
  • Remove the pastry from the fridge. Pile the filling in the centre of the pastry, leaving a 5cm (2in) border. Fold the border over the filling. Brush the exposed pastry with the beaten egg and sprinkle generously with demerara sugar.
    Preparing to bake the tart
  • Move to the oven and bake until the filling is bubbling and the pastry is deeply golden brown and crisp – 30-40 minutes. Allow the tart to cool completely before serving.
    Cooling the tart after baking

Notes

Use the weight measurement of salt over the volumetric if at all possible. The volume of different styles and brands of salt can vary drastically so going by weight will give you the most consistent results. 

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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And that’s all there is to making an achingly simple blueberry tart using puff pastry! This is one of the best ways to celebrate sweet, delicious blueberries and it’s sure to be a hit to whoever it is served to.

Are you after a great blueberry tart recipe? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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