Ok, ok, this is another round of my lazy-cook’s puff-pastry, easy-peasy, quick-sticks, oh-no-is-that-the-doorbell desserts! This time, little blueberry tartlets that can be dressed up or down, depending on your care factor.
The premise is the same. Puff pastry, jam/sugar or both, fruit. Serve with ice-cream, or cream, or even a mascarpone cream for a little extra tartness. All that’s different is the presentation.
I have another sweet puff pastry recipe using lemon curd here. And if you’re looking for something to have BEFORE sweets, my favourite one-hour easy chicken pie recipe using puff pastry is here.
Enjoy!🥂
Quick-Sticks Blueberry Tartlets
A punnet for your thoughts.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 punnet blueberries (approx 170g)
- 3 tbsp jam of your choosing
- 2 tsp caster sugar
- 1 tbsp nuts, crushed (optional, I used pecans above)
Lemon Icing
- 1 tbsp lemon juice
- 1 tbsp caster sugar
- 2 tsp icing sugar (+ extra if you want a thicker drizzle)
Instructions
- Preheat oven to 210℃/410℉.
- Cut each puff pastry sheet into six rectangles. Place on baking trays lined with baking paper.
- Score a second rectangle inside the pastry rectangles to allow for an edge to the tartlet. Ensure you don't cut through the pastry.
- Cook in oven for 5-10 minutes, until pastry starts to rise a little.
- Remove from oven and smear a little bit of jam inside the scored second rectangle. Place blueberries into the jam. Sprinkle with a little caster sugar.
- Put tartlets back into the oven for a further 20 minutes or until lightly browned.
- Remove from oven. Sprinkle with crushed nuts and additional sugar.
- For lemon icing, combine all ingredients until smooth. Drizzle over tartlets once they have cooled down. Sprinkle with icing sugar for effect.
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