I love using the term “rustic” when it comes to food. The chicken falls of the bone before I can slice it neatly? It’s okay. It’s rustic. The brownies get a little too crumbly? It’s okay. They’re rustic.
The blueberry tarts explode in the oven? You got it – rustic!
Not all of our food is picture-perfect. But that’s okay, because what really matters is how it tastes. And oh man, these berry tarts taste good.
My mom and dad planted berry bushes in their backyard a few years ago, and I absolutely love when I’m “home” and the blueberries are in season. It is so hard not to eat them all right then and there, and instead save them for desserts!
Does anyone else still call their parents’ house “home even though they have long since moved away??? Please tell me its not just me haha.
Visiting “Home” in Pennsylvania before heading back to our actual home in Virginia
I just made another batch last weekend when some friends were visiting, and they were gone before they could even cool. If you’re on the fence about making a second batch… make the second batch!
They’re perfect straight from the oven, so hot that the glaze is gooey and melting all over your plate. They’re perfect the next morning, cold from the fridge, with a tall glass of milk or your morning coffee/tea.
My favorite version is made with blueberries, but I’ve also done blackberries, raspberries, and combinations of different berries. Be aware the blackberries especially have a tendency to break down a little more over heat, so don’t mash them as much, and add a little extra cornstarch if needed. Otherwise, your berry mixture will really explode in the oven!
Don’t forget the parchment paper. You can just spray your cookie sheets, but honestly, these tarts are a little messy, so parchment makes cleanup a LOT easier!
Hat tip to The Baker Upstairs, whose recipe pin on Pinterest inspired me to make these turnovers.
If you’re into blueberries as much as I am right now, I also recommend this blueberry honey smoothie recipe!
Sweet berry filling and golden, flaky puff pastry make the perfect treat. Plus, a drizzle of lemon glaze adds a little zing!
Ingredients
- 1 sheet puff pastry (thawed)
- 1 cup blueberries (or berry of your choice)
- 3 Tablespoons sugar
- 2 Tablespoons cornstarch
- 1/4 cup water
- 1 Tablespoon lemon juice
- 1 teaspoon milk
- 1/2 cup powdered sugar
Instructions
- Unfold the puff pastry sheet and cut into 9 equal pieces. Roll each slightly with a rolling pin until each piece is a square. Place squares on a parchment-lined baking sheet.
- Heat the rest of the tart ingredients in a small saucepan over medium heat until simmering. Stir continuously and use your spoon to mash the blueberries slightly.
- Once sauce has thickened, remove from heat. Allow to cool slightly.
- Place a spoonful of the berry filling onto each piece of puff pastry. Carefully fold over the pastry to create a triangle and use a fork to crimp the edges together.
- Cut two or three vents in the top of each tart to allow steam to vent.
- Bake for 17 minutes at 400 degrees, until dough has puffed and is golden brown.
- Whisk together the ingredients for the glaze.
- Remove pastries from oven and allow to cool slightly (or completely, and chill in fridge overnight). Drizzle with glaze.
Notes
You can use any berry you like. Adjust the amount of sugar your used based on how sweet your fruit is. For very juice berries, like blackberries, you may need more cornstarch.
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Thanks for a new blueberry recipe that’s so easy to make! Yum!
You’re welcome! We’ve made with blackberries too – also really good!