Blueberry Tart with Puff Pastry – Recipe for an easy and crispy blueberry tart made with puff pastry, macaron remonce, and blueberry filling.
This blueberry tart is so simple and so delicious. It’s made from a roll of fresh puff pastry, topped with a remonce made from crushed macarons and a blueberry filling flavored with vanilla and lemon. The tart is baked until crispy and golden, then served warm with crème fraîche and grated lemon zest. You can also serve it with whipped cream instead of crème fraîche.
There’s potato starch in both the remonce and the blueberry filling to help absorb excess liquid so the puff pastry doesn’t get soggy. You can replace the potato starch with regular wheat flour or cornstarch if you prefer. The blueberry tart can be cut into 6 or 8 slices, and it’s not a large tart—so you can easily make two if you’re serving dessert for more people.
Also try my recipe for small puff pastry tarts with custard and jam or my recipe for puff pastry tarts with strawberries. Enjoy!
Blueberry tart with puff pastry
Ingredients
RemonceInstructions
Remonce
Mix the ingredients well until you have a smooth, uniform mixture.
Blueberry filling
Mix frozen blueberries with potato starch, sugar, vanilla sugar, and lemon zest.
Blueberry tart with puff pastry
Preheat the oven to 200°C (fan).
Roll out the puff pastry sheet on a baking tray lined with baking paper. Spread the remonce over the puff pastry, leaving a 2 cm border all around. The remonce can’t really be spread smoothly, so just distribute it as evenly as possible.
Spread the blueberries on top and fold the pastry edges over towards the filling all the way around (see recipe video if available). Brush the folded edges with melted butter and sprinkle with pearl sugar.
Bake the tart for about 25 minutes or until the edges are golden and crisp. Let the tart cool slightly. Serve the warm blueberry tart with crème fraîche and grated lemon zest. Enjoy!
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