Blueberry Pudding Tart

This blueberry pudding tart is where it’s at—vanilla pudding and blueberry pie filling (or fresh blueberries made into a compote) on a crisp puff pastry crust. It’s a real showstopper that tastes just as good as it looks.

Blueberry Pudding Tart Recipe

One of the things I love about making this blueberry pudding tart is how easy it is to pull together, especially with store-bought frozen puff pastry. I usually grab a package of vanilla pudding, but sometimes I like to make my own from scratch. Whether I’m using prepared blueberry pie filling or cooking down fresh blueberries into a compote, it always turns out like something you’d see in a pastry counter.

This tart is all about flexibility and ease. I can switch up the ingredients to suit my mood and still end up with a dessert that tastes as good as it looks. I’ve even made it with cherries and strawberries and both turned out great.

Why I Love This Recipe

• It’s a crowd-pleaser that always gets compliments.
• The tart holds up well, so it’s perfect for making ahead.
• I love that I can get creative with different fillings and toppings.
• It’s perfect for brunch or dessert.

Ingredients

Five ingredients are all you need to pull off this beautiful blueberry tart recipe.

• vanilla pudding – You can use packaged vanilla pudding—the kind you find in the snack aisle at the grocery store—or make your own. If you decide to make your own, be sure it’s completely cooled before using it. Just don’t use instant vanilla pudding.
• cornstarch
• blueberry pie filling – You can also use fresh or frozen blueberries. Check the recipe notes at the bottom of the recipe card for instructions on how to do that.
• puff pastry
• lemon zest

How To Make a Blueberry Pudding Tart

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step one: Preheat your oven to 400°F.
• Step two: In a medium bowl, mix the already prepared vanilla pudding with cornstarch and set it aside.
• Step three: In another bowl, combine the blueberry pie filling (or your homemade compote) with some lemon zest.
• Step four: Fit the puff pastry into a 9″ tart pan, making sure it covers the whole thing evenly. You’ll need to trim the edges, but don’t toss those scraps. You can cut them into little shapes like hearts to decorate the tart, or fill them with Nutella or extra pie filling and bake them as mini turnovers.
• Step five: Pour the pudding mixture into the tart pan.
• Step six: Add spoonfuls of the pie filling on top and gently swirl it with a fork to get that marble effect.
• Step seven: Pop the tart into the oven on the middle rack and bake for 30-40 minutes until the pastry is golden brown and the filling is just barely jiggly. If the pastry starts to darken too much, cover the pan with a piece of foil.
• Step eight: The filling will still be a little wobbly when you take it out, but it’ll firm up as it cools.
• Step nine: Let it cool completely before slicing.

Recipe Tips

Here a few tips to consider when making this puff pastry tart recipe.

• Thaw puff pastry in the refrigerator overnight. If you forgot to take it out of the freezer the night before, let it thaw on the counter, but you have to keep an eye on it. You need to catch it when it’s pliable enough to be shaped, but it can’t be warm where the dough is too limp to shape and the butter within the layers begins to melt.
• You can make your own puff pastry, the real advantage I see with homemade vs store-bought is that you can choose the butter and this is what makes a world of difference in the flavor of puff pastry, but it’s a lot more work.
• See recipe notes if you want to make your own vanilla pudding or use fresh blueberries.
• You can easily substitute other types of fruit. Strawberries and cherries work great.

Storage and Freezing

Here are a few things to know about storing and freezing the leftovers of this tart.

• Puff pastry tastes best fresh, so enjoy this tart on the day it’s made if you can.
• If you need to store it, keep it in the fridge for up to two days.
• Reheat leftover slices in the oven or air fryer for a crispy finish.
• Avoid freezing, as it can make the pudding consistency change and the tart turn mushy.

More Blueberry Recipes

There are so many way to enjoy blueberries, here are a few recipes you might enjoy.

• Blueberry Coffee Cake
• Sour Cream Blueberry Muffins
• Blueberry Cobbler
• 18 Ways to Use Blueberries This Summer
• Blueberry Dump Cake with Pie Filling and Fresh Berries

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Print Recipe

5 from 4 votes

Blueberry Pudding Tart

This blueberry pudding tart is where it's at—vanilla pudding and blueberry pie filling (or fresh blueberries made into a compote) on a crisp puff pastry crust. It's a real showstopper that tastes just as good as it looks.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: Blueberry Pudding Tart

Servings: 8 pieces

Calories: 173kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• tart pan 9" metal or glass (does not need to have a removable bottom)

Ingredients

• 2 cups vanilla pudding*
• 1 tbsp cornstarch
• 2 cups blueberry pie filling**
• 1 tsp lemon zest
• 1 (8 oz) package puff pastry, thawed

Instructions

• Preheat oven to 400 degrees F.
• In a medium bowl, stir together vanilla pudding with cornstarch. Set aside.
  2 cups vanilla pudding*, 1 tbsp cornstarch
• In another bowl, combine blueberry pie filling with lemon zest.
  2 cups blueberry pie filling**, 1 tsp lemon zest
• Fit puff pastry into a 9" tart pan (it does not need to have a removable bottom), until it covers it evenly. You will need to trim the ends, but don't throw them away. Instead cut out little patterns, such as hearts, to decorate your tart. Or fill them with Nutella or extra pie filling and turn them into turnover pockets you can also bake in the oven.
  1 (8 oz) package puff pastry, thawed
• Pour pudding mixture into the tart form.
• Add spoonfuls of the pie filling (see picture in the recipe post) and stir carefully with a fork to get a marble effect.
• Place tart pan in the middle rack of your oven and bake for 30-40 minutes until the pastry is golden brown and the filling is moving only very slightly. If the pastry is getting too dark, place a piece of foil over the pan.
• The filling will still be wobbly, but once it cools down, it will be firm.
• Let it cool completely before slicing. Keeps in the refrigerator for up to two days.

Notes

Vanilla Pudding: *This recipe calls for 2 cups of vanilla pudding. You can use packaged vanilla pudding, the ones you find in the snack aisle of the grocery store or you can make your own. If you make your own, it will need to be completely cooled before using it. Do not use instant vanilla pudding.

Blueberries: **Utilizing already made blueberry pie filling is the easiest. However, if you want to use fresh or frozen blueberries and turn them into a compote you can cook them (2 cups blueberries) down in a pot over medium heat and bring them to a slight boil. Stir in 1 tablespoon of cornstarch to thicken up the mixture. The most important thing is to make sure you have at least 2 cups of a blueberry slurry that has been thickened. If using fresh blueberries you will want to stir in a teaspoon of granulated sugar to sweeten the whole mixture.

For optimal outcomes when making this blueberry pudding tart, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Blueberry Pudding Tart

Amount Per Serving (137 g)

Calories 173 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2.4g15%

Polyunsaturated Fat 1g

Monounsaturated Fat 2.2g

Cholesterol 120mg40%

Sodium 64.5mg3%

Potassium 15mg0%

Carbohydrates 30g10%

Fiber 1.6g7%

Sugar 15.3g17%

Protein 1.2g2%

Vitamin A 6IU0%

Vitamin C 28mg34%

Calcium 102mg10%

Iron 5.1mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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