Puff pastry apple blueberry tart recipes - Sweet treats

Author: Donald Bechtel  

These Blueberry Puff Pastry Tarts, made with fresh blueberries, blackberry jam, and a silky lemon glaze, are so impressive looking, but incredibly easy to make. Enjoy one for breakfast, a light dessert, or Sunday brunch.

Apple and Blueberry Tarts

Apple and Blueberry Tarts
These individual apple and blueberry tarts look good and taste even better.
Provided by: Annabel
Total time: 70 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 6
  • 375g sheet of ready-rolled puff pastry, thawed if frozen
  • 2 tablespoons caster sugar
  • 1 vanilla pod, split lengthways
  • 3 sweet eating apples, such as Red Delicious or Braeburn, cored and cut into wedge
  • 150g blueberries
  • chilled double cream, to serve
How to cook:
  1. Preheat the oven to 220℃ (425℉) Gas 7.
  2. Lightly flour a work surface and unroll the pastry. Flatten it out and use a sharp knife or a pizza wheel to cut it into 4 squares. Transfer the squares to the prepared baking tray.
  3. Put the sugar and 2 tablespoons of water in a saucepan and bring to the boil, stirring until the sugar dissolves. Use the tip of a small sharp knife to scrape the vanilla seeds directly into the sugar syrup and stir to combine.
  4. Add the apple slices to the pan, reduce the heat to medium and cook for 4-5 minutes, turning the apples gently so they cook evenly. Add the blueberries and gently stirto coat them in sweet syrup. Arrange the apples and blueberries on top of each pastry square. Bake in the preheated oven for 18-20 minutes, until the pastry is puffed and golden. Sereve warm with the cream spooned over the top.
Notes: Apple and blueberry jalousie, 400g can pie apple, drained · 125g fresh blueberries · 1/2 tsp ground cinnamon · 2 1/2 tbsp caster sugar · 2 sheets frozen ready-rolled puff pastry, halved · 2 tbsp

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Blueberry Puff Pastry Tarts

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Apple and Blueberry Tart

Apple and Blueberry Tart
I’m back with another wonderful dessert recipe! My grandmother made apple pies like this in the summer and fall, but I’ve slightly…
Provided by: Sarah
Total time: 45 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: European
Number of ingredients: 13
  • For the crust:
  • 370 g. (about 2.5 to 3 cups) of flour
  • 185 g. (about 3/4 cup) of salted butter, melted
  • 120 g. (half a cup or so) of sugar *you can also use confectioners sugar instead, as the dough will be smoother and break less
  • 2 egg yolks
  • 45 ml (1/3 cup) of cold water
  • 1 pinch of salt
  • For the filling:
  • 225 g. (8 oz.) of applesauce
  • 2-3 apples (any variety, but not green)
  • 1 cup of blueberries
  • 1 tablespoon of salted butter
  • 1 tablespoon of brown sugar
  • Calories: 200 calories
  • Fat: 20 grams fat
How to cook:
  1. Instructions
  2. 1. Preheat the oven to 355 degrees. Add the flour and sugar into a large bowl and mix. Add the melted butter and mix well. It may look a little "crumbly." Add the water, egg yolks, and salt and mix thoroughly. Feel free to use your hands to make a nice ball of dough. Wrap the dough in a plastic wrap and place in the refrigerator for about 30 minutes to an hour.
  3. 2. Meanwhile, peel and thinly slice the apples. When the dough is done, remove it from the fridge and press it into your pie pan. Take a fork and gently poke the bottom of the pan, perforating the dough randomly.
  4. 3. Set foil or parchment paper on top of the dough, then place ceramic pie weights (baking beans) on top of the crust, and prebake the crust in the oven for around 15 minutes at 355 degrees.
  5. 4. Remove the crust from the oven and increase the oven temperature to 410 degrees. When the crust cools down a bit, spread the applesauce on the bottom of the crust. Arrange the sliced apples and blueberries according to your preference on top of the applesauce.
  6. Cut about five 1-cm cubes of salted butter and randomly place on the fruits. Sprinkle 1 tablespoon of brown sugar above the fruits. Bake the pie at 410 degrees for 30 minutes or until golden brown.
Notes: Mixed-Berry Jalousie, This flaky pastry is impressive-looking, with its slatted top, but store-bought puff pastry makes it simple to pull together. To keep the filling from being

Easy Blueberry Puff Pastry Tarts

Easy Blueberry Puff Pastry Tarts
These Blueberry Puff Pastry Tarts, made with fresh blueberries, blackberry jam, and a silky lemon glaze, are so impressive looking, but incredibly easy to make. Enjoy one for breakfast, a light dessert, or Sunday brunch. Beautiful on a buffet table, sure to impress your friends and family!
Provided by: Amy
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10
  • 17.3 ounce package puff pastry (, thawed (I used Pepperidge Farm brand) )
  • 1 egg
  • 1 teaspoon milk
  • 1/2 cup blackberry jam
  • 1/2 cup (4 ounces) fresh blueberries (, cleaned and dried)
  • 1/3 cup sliced almonds (, lightly toasted)
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • Calories: 339 kcal
  • Carbohydrate: 40 g
  • Protein: 4 g
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Sodium: 113 mg
  • Fiber: 1 g
  • Sugar: 18 g
  • Trans Fat: 0.003 g
  • Cholesterol: 17 mg
  • Unsaturated Fat: 12 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. Unfold both puff pastry and cut in thirds along the creases (so you’ll have 6 strips), then cut those strips in half, so you have 12 rectangles total, 4 1/4-by-3 inches each. Place the rectangles on the baking sheets.
  3. Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle - do not cut all the way through. Then using a fork, score the inner rectangle about 6 times to keep it from puffing during cooking. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
  4. Spread 2 teaspoons of jam onto the center of each rectangle, then top with a handful of blueberries.
  5. Place in the oven and bake for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown.
  6. Remove from the oven and sprinkle with the sliced almonds. Let cool completely.
  7. Once completely cooled, make the lemon glaze by whisking together the powdered sugar, heavy cream, lemon juice and lemon zest. (Add more powdered sugar to make it thicker or more lemon juice to thin it out. The consistency should be thick, but pourable.) Drizzle over the tarts. Let set.
  8. Serve and enjoy!
Notes: Apple & blueberry Danishes recipe, Ingredients · 3 tbsp butter · 4 tbsp demerara sugar · 2 small eating apples , peeled, cored and diced · pinch each ground allspice and cinnamon · 75g blueberry · 500g

Apple and blueberry jalousie

Apple and blueberry jalousie
Running out of ideas for dessert? Keep puff pastry in the freezer for this delicious apple and blueberry pastry.
Provided by: Claire Brookman
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 9
  • 400g can pie apple, drained
  • 125g fresh blueberries
  • 1.25 gm ground cinnamon
  • 50.00 gm caster sugar
  • 2 sheets frozen ready-rolled puff pastry, halved
  • 20.00 gm almond meal (ground almonds)
  • 1 egg, lightly beaten
  • Icing sugar mixture, to serve
  • Whipped cream, to serve
  • Calories: 32.53 calories
  • Fat: 5.9 grams fat
  • Saturated Fat: 851.5 grams saturated fat
  • Carbohydrate: 20.0 grams carbohydrates
  • Sugar: 12.5 grams sugar
  • Protein: 2.2 grams protein
  • Cholesterol: 20.5 milligrams cholesterol
  • Sodium: 34.5 milligrams sodium
How to cook:
  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine apple, blueberries, cinnamon and 2 tablespoons sugar in a bowl.
  2. Place 2 pastry pieces 5cm apart on prepared tray. Sprinkle each with half the almond meal, allowing a 1.5cm border around edges. Divide apple mixture between pastry pieces.
  3. Roll out 1 remaining pastry piece until 1cm longer on all sides. Carefully fold in half lengthways. Using a small sharp knife, cut 6cm-long slits along folded edge, 1.5cm apart. Unfold pastry. Place over 1 pastry piece. Press edges to seal. Brush with egg. Sprinkle with half the remaining sugar. Repeat with remaining pastry piece, egg and remaining sugar.
  4. Bake for 20 to 25 minutes or until golden and puffed. Dust with icing sugar. Serve with cream.
Notes: Crispy Blueberry Puff Pastry Tarts Recipe, Place 8 to 10 blueberries in each tart. Again sprinkle some cinnamon sugar over the Duration: 2:51
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