Lemon Curd & Blueberry Puff Pastry

Flaky pastry, sweet-tart lemon curd, and jammy blueberries baked into one easy, impressive dessert. Perfect for brunch, hosting, or when you want something that looks way harder than it is.

Ingredients

1 sheet puff pastry, thawed
1/2 cup lemon curd (store-bought or homemade)
1 cup fresh blueberries
2 tbsp sugar
1 tbsp cornstarch
1 tsp lemon zest
1 egg (for egg wash)
1 tbsp water
1/2 cup powdered sugar
1–2 tbsp lemon juice (for glaze)

Instructions

1. Preheat oven to 400°F and line a sheet tray with parchment.

2. In a bowl, toss blueberries with sugar, cornstarch, and lemon zest. Set aside.

3. Roll out puff pastry slightly and cut into 6–9 rectangles (or keep as one large tart).

4. Score a 1/2-inch border around each piece (don’t cut all the way through). This helps it puff.

5. Spread a thin layer of lemon curd inside the border.

6. Spoon blueberry mixture over the curd.

7. Whisk egg with water and brush edges of pastry.

8. Bake 15–18 minutes until deeply golden and puffed.

9. Whisk powdered sugar with lemon juice to make a light glaze. Drizzle over warm pastries.

Notes :

• Don’t overload the pastry — it won’t puff right

• Cornstarch keeps blueberries from getting watery

• Bake until truly golden — pale pastry = underbaked