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U.S. Highbush Blueberry Council

Blueberry Tart

This Blueberry Tart is a foolproof dessert that you can count on to be a crowd-pleaser. Keep puff pastry in your freezer and blueberries on hand, and it can be made in a snap when you’ve been put on last-minute dessert duty. It’s hard to resist syrupy blueberries cooked between golden brown crusts, so you’ll want to take more than one Blueberry Tart to the party!


  • 1 frozen puff pastry sheet
  • 2 cups fresh blueberries
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon milk
  • Cinnamon sugar
  • Confectioners sugar


  1. Thaw puff pastry at room temperature for at least 30 minutes
  2. Preheat oven to 400°F
  3. In a large bowl, toss blueberries with sugar and cornstarch
  4. Spray a large baking sheet with nonstick cooking spray
  5. Unfold pastry and place on baking sheet
  6. Mound blueberries in center, leaving a 1-½-inch border
  7. Drape pastry over blueberries
  8. Press pleats firmly together
  9. Brush pastry with milk
  10. Sprinkle lightly with cinnamon sugar
  11. Bake in the bottom third of oven until crust is golden, about 30 minutes
  12. Cool on a rack
  13. Sprinkle pastry with confectioners sugar

Number of servings (yield): 6

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