These pastry cups make it easy to impress a crowd and highlight the perfect combination of tart lemon juice and subtle blueberries. For a shortcut, use store-bought puff pastry to make the cups.
For the pastry cups
- 1 Cup all-purpose flour
- Pinch of salt
- 7 Tablespoons unsalted butter, cut into pieces, at room temperature, plus more for the pans
- 3 Ounces cream cheese, cut into tablespoons, at room temperature
For the lemon curd
- 6 large egg yolks
- 1/3 Cup sugar
- 1/3 Cup freshly squeezed lemon juice
- 10 Tablespoons unsalted butter, cut into pieces
- Grated zest of 1 lemon
- One 6-ounce package blueberries, for garnish
Calories Per Serving387
Folate equivalent (total)69µg17%
I’m Maxine, thanks for visiting. I love food, I love cooking, and I'm big on fusion cuisine. Warning: If you're a staunch food historian, this website isn't for you! Some of my recipes are influenced by and derived from the wide variety of dishes from the African continent and the Caribbean. My lens is from a Zimbabwean perspective. I hope you find it useful and come back! [email protected]
Lemon Blueberry Turnovers
Anyone looking for a quick and easy dessert that is perfect for the summer months? Pie without the effort of making pie?
Because that&rsquos basically what turnovers are, right? They&rsquore like cute little hand pies, but without having to make pastry and roll it out and everything. Although, these would be good with homemade pastry instead of store-bought puff pastry too &ndash but I went with quick and easy this time.
Plus, puff pastry is just really fantastic &ndash and as of yet I haven&rsquot tried making it from scratch. It&rsquos one of those things that I definitely want to try sometime, but I kind of feel like it won&rsquot be worth the effort. It seems like a lot of work and time to make it and, well, the box from the store is pretty good, so I&rsquom not sure the time spent to make it would be worthwhile!
This lemon and blueberry filling would be good with regular pastry too though, made into hand pies kind of like these berry pop tarts. But I went with puff pastry for the classic, puffy turnover with layers and layers of buttery pastry, filled with sweet blueberries and tangy sweet lemon curd, and topped with a tangy lemon glaze.
These lemon blueberry turnovers were SO tasty! They disappeared in no time here.
So if you&rsquore looking for a fantastic sweet treat that you can make in minutes &ndash these lemon blueberry turnovers are for you!
How to assemble homemade pop tarts
The individual components of these lemon curd blueberry pop tarts are all easy to make. Where people usually go astray is during the assembly of these pop tarts. But don’t panic! Here’s what you do to assemble pop tarts:
Roll and cut the pop tart dough — Working with one half of your dough at a time, roll each dough ball out into a large rectangle. Trim the edges off the rectangle and cut it into 9 smaller rectangles of the same size. Gently transfer the bases of the pop tarts to a parchment paper-lined baking tray and set them in the freezer while you repeat this process with the rest of the dough.
Fill the pop tarts — Once you’ve cut out the pop tarts, you can assemble them. First brush the edges of the pop tarts with heavy cream (this will help seal the pop tart when you crimp it shut). Dollop 1 tablespoon of lemon curd into the center and slightly spread it out. Do NOT add more lemon curd here. I know it’s tempting, but if you add more it’ll ooze out of the homemade pop tarts in the oven.
Seal the pop tarts — Lay the top piece of dough over the lemon curd-covered base and gently press the edges to seal. Then, press the back of a fork along the edges to crimp them shut. Prick holes in the top of the lemon curd pop tarts to allow the steam to escape. Once that’s done, you can bake these babies!
- Preheat oven to 400°F. Line a cookie sheet with parchment paper and set aside.
- Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box - not much, just a little larger.
- In a small bowl, combine cream cheese, powdered sugar and vanilla extract until smooth.
- Spread cream cheese mixture down center of puff pastry. Top cream cheese layer with lemon curd and then sprinkle with blueberries.
- Cut slits 1-inch apart from 2 sides of pastry rectangle within 1/2-inch of filling. Starting at one end, fold pastry strips over filling on a diagonal, alternating sides.
- In a small bowl, whisk together 1 egg and water. Brush pastry lightly with egg wash.
- Bake for 18 to 20 minutes, until golden brown. Remove from oven and let cool for 10 minutes.
- Sprinkle with powdered sugar and serve.
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
OMG, this is the bomb.. Easy to make, beautiful looking, and so tasty. We made it for breakfast but it would be good for dessert as well. We even commented that it would make a lovely birthday treat if you don't want a traditional cake. Definitely try this guys! Also I would mention that we liked it warm or cool, although if pushed I'd say I preferred it warm. Get your fat pants ready, but the extra time at the gym will be worth it.
You can find puff pastry in the freezer section at your grocery store. Now, you are more than welcome to make your own puff pastry and use for this recipe. I find cutting a corner and buying it saves time and is delicious all the same.
Frozen blueberries will run a bit in the color on the pastry, and offer a different texture. If you choose to use frozen, allow them to fully thaw first and try to drain the juice off, then place them on the puff pastry.
Puff Pastry Blueberry Cream Cheese Tarts With Lemon Curd
Summer = Berries = Deliciousness
There are few things in my opinion that can beat the fresh fruits and berries we get up here in British Colombia in the Summer Time. If there is one things I can say I honestly look forward to every year is coming back home and eating pretty much all the fresh fruit and berries I can get my little hands on.
Apricots, peaches, cherries, plums, rasberries, blueberries, apples and of course blackberries. The one great thing about blackberries is that they are literally growing like weeds everywhere so the majority of the walks or hikes you go on you are guaranteed to be surrounded by blackberry bushes. Free, delicious berries. We had so many blackberry bushes in our backyard when we were growing up that usually the first month of summer was spent clearing them back and we did this year after year after year. Ok, I personally didn’t have to do it but I did get the benefits of getting to eat a lot of them. Although we did not have any blueberries growing in the back yard there were tons of blueberry farms not to far from us.
We do get berries in the Caribbean but they are imported and crazy expensive. think about $10.00 USD per small carton of Strawberries, or $8.00 USD for the really tiny container of blueberries. They are all imported and once you buy them you pretty much have to eat them that day or they start to go off. So I usually just buy them frozen.
So of course the first week we are here we had to grab a few bags. Thats all I needed for breakfast. Blueberries, blackberries, cherries and strawberries. Oh and snacks, salads, dinner and deserts. Trying to get my fill before I have to wait another year to have them.
Although I don’t tend to do a lot of deserts, mostly because I don’t like measuring things and also seeing the amount of unhealthiness that a lot of deserts tend to have in them throws me off. I love lemon curd but when I make it its kinda like “OMG I cant believe what this is made of.” Probably why it tastes like heaven though hahaha. But, there is always room for sweet treats it just doesn’t have to be an everyday affair. Another reason is because I just don’t have that much of a sweet tooth. But every now and then I have a I-Need-To-Make-A-Desert Moment.
A couple weeks before we left the boat I was cleaning out the fridges, and freezers and cupboards, trying to figure out what needed to be used before we left the boat. I hate wasting. One thing that there was an abundance of left was puff pastry. I had bought a bunch a couple islands up because it is not sold everywhere and didn’t really do much with it after that. So after about three savoury versions of it I decided it was time to make something sweet. In the cupboards I had some lemon curd and in the freezer there was a quarter bag of blueberries left so this desert kinda came together like it was a basket in Chopped. A very easy basket though ….
So 50 minutes later there was a desert on the table and one more sheet of puff pastry used.
Here are some reasons why you will be equally happy to make and eat this as well
And although this recipe says that it serves 9, if you are like me you know that you will not be able to have just one. We enjoyed them most with Coffee in the morning as it really tasted like a danish. But hey, you can eat them whenever you feel like it. Morning Noon and Night I am not here to judge, just to provide you with delicious little mouthfuls of pure pastry bliss
- You need to count 1 Point per portion of this Lemon and Blueberry Tarts recipe if you’re on WW Green.
- You need to count 1 Point per portion of this Lemon and Blueberry Tarts recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Lemon and Blueberry Tarts recipe if you’re on WW Purple.
You should be able to find all of the ingredients for this recipe in the supermarket!
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We’ve used a shallow muffin (or fairy cake!) tray for this recipe, like this one!
To make the curd, you’ll need to heat the filling in a heatproof glass bowl. A set just like this one is perfect for this.
Lemon Blueberry Tartlets
These lemon blueberry tartlets are simply divine!
Buttery and crumbly tart shells are filled with a creamy, tangy lemon curd and topped with juicy fresh blueberries. Each bite is bright and refreshing.
The tart shells are made with pâte sablée, a sweet and rich French pastry perfect for tarts filled with custards, cream or jam. I had never made pâte sablée before and I was curious to try it.
The filling is a lemon curd without butter. It is very simple to make and incredibly smooth and delicious. The best lemon curd I have ever tasted.
If you don&rsquot have mini tart pans use a muffin pan. You could also make one large tart, just be sure to adjust the baking times accordingly.
You are not a fan of lemon curd? No problem! Fill them with custard, whipped cream, or even chocolate ganache. Feel free to use any berries of your choice.
You can make the tartlet shells and lemon curd a day ahead. Just store them separately until you need them. Also, You can freeze the pâte sablée tightly wrapped for up to 3 months.
These lemon blueberry tartlets are great on their own, with a scoop of vanilla ice cream or with a dollop of whipped cream.
Easy Puff Pastry Blueberry Turnovers
EASY PUFF PASTRY BLUEBERRY TURNOVERS – These Puff Pastry Blueberry Turnovers are light, flaky, filled with blueberry filling then drizzled with lemon glaze. A perfect crispy treat for breakfast or dessert!
Love blueberries? These amazing blueberry turnovers can be made and baked in no time. You could use this same recipe for any of your favorite fruits. I never realized how easy puff pastries were to make, but this recipe sure proved me wrong.
Turnovers are pretty easy to make since they start with frozen puff pastry. I love to keep some puff pastry on hand in my freezer for times when I need it. These easy and quick turnovers are made with puff pastry and staff with blueberry filling.
The homemade blueberry filling starts with a mixture of together blueberries, granulated sugar, lemon juice and cornstarch. In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens. Remove from the heat and let cool.
Then the next step is puff pastry. Unroll the two sheets of puff pastry onto a lightly floured surface. Cut each sheet into 4 equal squares. I like using a pizza cutter to do this part, but a sharp knife will work just fine too. Spoon 1 tablespoon of blueberry filling onto the center of each square and fold each over by connecting two pointed corners into a triangle shape, press edges together to seal and use a fork to crimp edges.
Place the turnover on the prepared baking sheet then lightly brush the top of each turnover with egg wash and bake. The best blueberry turnovers you will ever have, flaky puff pastry shell that’s filled sweet blueberries filling and top with a lemon glaze. Easy!
We just love Easy Blueberry turnovers and love how the filling oozes out. Blueberries are excellent, but cherries, strawberries or blackberries would be incredible. The possibilities are endless. You can serve this Easy Puff Pastry Blueberry Turnovers worm or cold depending on your taste but it perfectly goes with a cup of tea or coffee.
This recipe is perfect for you if you are looking for a nice breakfast, snack or dessert. You can buy Puff pastry whenever you want so you can very easily make something sweet and tasty. Enjoy!
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