These Mini Blueberry Tarts are the easiest and most delightful Summer treat! Made with just a few ingredients and store-bought puff pastry, these are quick to whip up and perfect with vanilla ice cream on top!
This post is sponsored by Jus-Rol, however all opinions are 100% my own. Thank you for continuing to support the brands that I love and make OBB possible!
Alright you guys – we are in the heat of Summer here in North Carolina. Literally, yesterday it was 93 degrees!
And while I’m not really a fan of the heat, I’m a fan of Summer because that means it’s BERRY SEASON!
These Mini Blueberry Tarts have been my dream dessert for the past few weeks…let me tell you why!
Why You’ll Love This Dessert:
First off – it only requires a handful of ingredients that you most likely already have either in your pantry or fridge.
I don’t know about y’all, but when it comes to desserts, I love it when they are quick, don’t require any fancy or special ingredients, low maintenance and easy to clean up.
These Tarts are especially low maintenance because they use my favorite store bought puff pastry – Jus-Rol!
Jus-Rol is the best because:
1) it’s made with incredibly high quality ingredients – aka no high fructose corn syrup, no artificial flavors, no bleached flour etc.
2) it comes with the puff pastry rolled up in parchment paper which makes for incredibly easy clean up!
Talk about simple! And the taste of the puff pastry – it bakes up perfectly! Golden brown edges, perfectly crisp and of course, loaded with gooey baked blueberries that burst with each bite!
And then topping it with ice cold vanilla ice cream…the creamy sweetness of the ice cream matched with the warm blueberries and crisp buttery pastry. Best. Combo. Ever.
So let’s get into what you need for this recipe!
Ingredients You Need:
- Jus-Rol Puff Pastry
- Fresh blueberries
- Granulated sugar
- Cornstarch
- Cinnamon
- Lemon
- Egg
- Turbinado sugar (if desired)
- Vanilla ice cream
Best Baking Tips:
Begin as always by preheating the oven to 425 degrees. While it gets ready, go ahead and grab those fresh blueberries.
Add these to a large bowl and then add in the cornstarch, granulated sugar, the juice of half a lemon and stir until combined. It should look something like this:
Set those aside for now and prep the pastry!
Unroll the puff pastry directly on the sheet pan (hello easiness!) and using a pizza cutter, slice the puff pastry evenly until you get 8 small “tarts”…it should look like this!
Important note: Make sure that they aren’t touching each other so be sure to move them to where they AREN’T touching but are still on the parchment paper 🙂 That way it isn’t just one giant tart!
Next, add 2 tbsp or so of the blueberries on the middle of the tart. Repeat until all of the tarts are full, and if you have any leftover blueberries, add those to any sparse spots on the tart.
Next, you’re going to fold up the edges of the puff pastry to snugly hold in those blueberries – it should look something like this:
For those extra golden crusts, lightly beat an egg to create an egg wash and brush the egg wash over the puff pastry crust. If desired, sprinkle turbinado sugar on top of the egg wash for some added texture.
And voila! They’re ready to be baked!
Pop them in the oven and let them go for about 20-22 minutes or until the edges are golden brown.
Let them cool for a few minutes (I know…it’s basically torture waiting!) and then you can serve them with that delicious vanilla ice cream.
The warm berries, cool sweet ice cream, perfectly crisp and golden puff pastry in each bite. It’s a dream! An amazing dessert made easy thanks to Jus-Rol!
Click HERE to check out their store locator to find this delicious puff pastry & their other refrigerated doughs near you!
How to Store Leftovers:
I highly recommend that you eat these the day of – however, if you do have leftovers, I would recommend either popping them into your oven, a toaster oven or microwave to heat them up and then enjoy!
Did you enjoy this recipe? Here are a few others you might like:
Strawberry and Cream Cheese Turnovers
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Mini Blueberry Tarts
These Mini Blueberry Tarts are the easiest and most delightful Summer treat! Made with just a few ingredients and store-bought puff pastry, these are quick to whip up and perfect with vanilla ice cream on top!
Ingredients
- 1 (13.2 oz) sheet of Jus-Rol puff pastry
- 2 and ½ cups of fresh blueberries
- 2 tbsp cornstarch
- 3 tbsp granulated sugar
- ½ tsp cinnamon
- Juice of half a lemon
- 1 egg
- 2-3 tbsp Turbinado sugar (if desired)
- Vanilla ice cream to top
Instructions
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Preheat the oven to 425.
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To a bowl, add your fresh blueberries along with the cornstarch, granulated sugar, cinnamon and juice of half of a lemon. Stir together. Set aside for now
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Grab the puff pastry and unroll it onto a sheet pan (there will be parchment paper rolled with the puff pastry!)
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Using a pizza cutter or sharp knife, slice the puff pastry evenly into 8 small size “tarts”. Once sliced, gently move them to make sure they aren’t touching one another (see photos above in blog post for reference)
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Add 2 tbsp of the blueberry mixture to the middle of the tart. Repeat until they are all full. If you have any leftover blueberries, feel free to add them into any sparse areas of the tart.
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Next, fold the puff pastry edges in (about ½-¾ inch) towards the middle of the blueberries to make sure the blueberries are snug and won’t roll out. (See photos above for reference.)
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Lightly beat the egg in a small bowl with a fork to make the egg wash. Brush over the edges of the puff pastry and if desired, sprinkle a pinch of the turbinado sugar to cover the edges for added texture.
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Pop these in the oven and bake for 20-22 minutes or until the edges are golden brown.
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Once they are done, let them cool on the pan for 5-10 minutes and then it’s time to serve!
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Garnish with a generous scoop of vanilla ice cream and eat while warm! Enjoy!