Lemon Curd Blueberry Tarts | Cajun 911 Cuisine
These bright, elegant tarts combine flaky puff pastry with silky lemon curd and fresh blueberries. Finished with a light dusting of powdered sugar, they’re simple yet refined — perfect for brunch, showers, holidays, or a quick sweet treat that looks far more impressive than the effort required.
INGREDIENTS
FOR THE TARTS
1 sheet puff pastry, thawed
1 cup lemon curd
1 cup fresh blueberries
Powdered sugar, for dusting
OPTIONAL GARNISH
Lemon zest
Fresh mint leaves
INSTRUCTIONS
1. Prepare the Puff Pastry
Preheat oven to 400°F. Unfold puff pastry on a lightly floured surface and cut into squares, circles, or rectangles. Place on a parchment-lined baking sheet. Lightly score a border around each piece. Brush edges with egg wash if using.
2. Pre-Bake the Pastry
Bake for 10–12 minutes until puffed and lightly golden. Remove from oven and gently press the centers down to form a shallow well.
3. Add the Filling
Spoon 1–2 tablespoons of lemon curd into each pastry. Top with fresh blueberries to taste.
4. Bake Again
Return to the oven and bake an additional 5 minutes to warm the curd and lightly set the fruit.
5. Finish
Allow to cool slightly. Dust generously with powdered sugar and garnish with lemon zest or mint leaves if desired.
SERVING IDEAS
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Serve for brunch or afternoon tea
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Add to dessert trays or shower spreads
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Pair with coffee, tea, or dessert cocktails
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Serve slightly warm or at room temperature
NOTES
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Prick the center of the pastry with a fork before baking to prevent excessive puffing
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Frozen blueberries may be used but should be thawed and dried well
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For glossy fruit, brush blueberries lightly with warm apricot jam after baking
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Southern & Cajun desserts
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Serve alongside brunch or breakfast bakes
- View all my dessert recipes.
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