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
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- 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)
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Preparation
9 steps
Step 1
Preheat oven to 400°F and line a sheet tray with parchment.
Step 2
In a bowl, toss blueberries with sugar, cornstarch, and lemon zest. Set aside.
Step 3
Roll out puff pastry slightly and cut into 6–9 rectangles (or keep as one large tart).
Step 4
Score a 1/2-inch border around each piece (don’t cut all the way through). This helps it puff.
Step 5
Spread a thin layer of lemon curd inside the border.
Step 6
Spoon blueberry mixture over the curd.
Step 7
Whisk egg with water and brush edges of pastry.
Step 8
Bake 15–18 minutes until deeply golden and puffed.
Step 9
Whisk powdered sugar with lemon juice to make a light glaze. Drizzle over warm pastries.
Don’t overload the pastry — it won’t puff right. Cornstarch keeps blueberries from getting watery. Bake until truly golden — pale pastry = underbaked.
