This Blueberry Almond Tart is a simple puff pastry dessert topped with almond cream cheese, fresh blueberries, and a light almond icing drizzle. It works just as well on a brunch table as it does served after dinner with coffee.
I like keeping a box of puff pastry in the freezer for times when I want a dessert that looks bakery-style without much effort. This tart reminds me why simple ingredients and a good flavor pairing can go a long way.
Why You'll Love Blueberry Almond Tart
Simple prep: Puff pastry keeps the process easy and approachable.
Flavor pairing: Almond and blueberry work together without overpowering one another.
Flexible serve: This tart works for brunch, dessert or a casual gathering.
What you need to make this Blueberry Tart
See the recipe card below for a full list of ingredients and instructions.
- Puff pastry sheet: creates a crisp, flaky base with minimal effort.
- Cream cheese: forms the smooth almond filling.
- Granulated sugar: sweetens the cream cheese just enough.
- Almond extract: brings warmth and depth to the filling and drizzle.
- Fresh blueberries: add color and natural sweetness.
- Confectioners' sugar: Used for a light finishing drizzle.
- Milk: helps thin the glaze to the right consistency.
Ingredient Substitutions
- Berry swap: raspberries, blackberries, or sliced strawberries work well in place of blueberries.
- Flavor change: vanilla extract can replace almond extract for a softer profile.
- Cream cheese option: use Neufchatel cheese instead of full-fat cream cheese.
Variations on Blueberry Almond Tart
- Mixed Berry Tart: combine blueberries with raspberries for added contrast.
- Citrus Almond Tart: stir a small amount of orange zest into the cream cheese mixture.
- Mini Tarts: cut the puff pastry into smaller rectangles for individual puff pastry blueberry tarts.
Tips for Puff Pastry Blueberry Tarts
- Dock the dough: score around the edges of the puff pastry with a knife and then pierce the tart with fork tines all over the tart to prevent puffing too much.
- Cool fully: let the pastry cool before adding the almond cream for clean layers.
- Drizzle lightly: a thin glaze adds sweetness without covering the fruit.
How to Store
Store leftover tart covered in the refrigerator for up to 3 days. This puff pastry dessert is best enjoyed chilled.
More Easy Dessert Recipes You'll Love
If you enjoy fruit-forward pastries, my Strawberry Rhubarb Tart is another favorite from my kitchen. For a sweet and tangy dessert try my Rhubarb Cream Cheese Danish. Everyone loves my Red White and Blueberry Pie, or try these tasty puffs of Chocolate Strawberry Cream Puff Bites.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blueberry Almond Tart
Equipment
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Ingredients
- 490 grams Pepperidge Farm Puff Pastry Sheet , thawed
- 1 large egg white
- ¾ cup granulated sugar
- 8 ounces cream cheese , softened
- 1 teaspoon almond extract
- ½ cup confectioners sugar
- ½ teaspoon almond extract
- 1 tablespoon milk
- 1½ cups blueberries , washed and patted dry with paper towel
Instructions
- Preheat oven to 400 degrees.
- Place thawed pastry sheet on parchment lined large cookie sheet.
- Roll out pastry with pastry roller. Score edges of pastry with knife and prick pastry with fork tines all over top of the pastry to prevent a full puff.
- Whisk the egg white until foamy. Brush the egg white over the puff pastry dough.
- Bake the puff pastry for 15 minutes, or until golden brown. Remove from oven and cool.
Make the almond cream:
- In a medium bowl with hand mixer, blend together cream cheese, granulated sugar, and 1 teaspoon almond extract. Set aside until puff pastry is finished baking and cooled.
- Spread almond cream over top of puff pastry. Sprinkle with blueberries and sliced almonds.
- Make drizzle by stirring together confectioners sugar, ½ teaspoon almond extract and milk. Drizzle over top of tart. Makes 12 servings
Melissa says
I am ready to make this but have a few questions I didn't grasp from the recipe: what is a pastry roller? How much should we be rolling this out to as its already thin? Also, these sheets come two to a pack. So we're only using one, right? A picture of scoring this and how it looks rolled out would be helpful. You mention an egg white in the ingredients but not in the instructions.
Shelby Law Ruttan says
Hi Melissa, did you watch the video? The video shows you how to score the pastry sheet. The pastry roller can be a rolling pin or a hand held roller like I use in the video. You are rolling this out to smooth the out the seams and stretch it a little. Don't worry about it being thin, puff pastry does just that, it puffs up as it bakes and is not thin when it is baked. The instructions indicate just to use 1 puff pastry sheet. The egg white is to brush the puff pastry before baking. It shows it in the video but I missed adding it to the instructions, have done so now. I hope you enjoy this! Thank you
Trish says
Shelby, I cannot find a video for these Blueberry Tart with Almond Cream Filling
Shelby Law Ruttan says
Hi Trish, somehow the code was changed, but I have fixed it now. Thank you for letting me know! Shelby
Shelby Law Ruttan says
Hi Trish, the video is in the recipe card.
Jasmine says
There’s no video.
Shelby Law Ruttan says
Hi Jasmine, this has been corrected. Thanks! Shelby
Claudia Lamascolo says
looks delicious I love blueberry and with puff pastry it must be addicting to eat this dessert. Worth giving up a diet for!
Jane says
This dessert ticks ALL my boxes - it looks incredible!
Jane x
Revathi says
Puff Pastry sheets are my all time favorite. I love to make both savory and sweet treats with it. Your version of tart loaded with cream cheese and blue berries looks and sounds simply fabulous. Yum 🙂
Natalia says
This looks so delicious! Blueberries are my son's favourite and I'm sure this tart will become also his favourite once he tries it! Added to our to-do list!
Kate | Veggie Desserts says
Oooh the flaky puff pastry, creaming cheese filling and blueberries all sound amazing together!
Monika Manchanda says
I absolutely love open fruity tarts and this one looks delicious <3