Wild Blueberry Jam Tarts

Wild Blueberry Jam Tarts

15 min

35 min
20 min
Makes 12 tarts


1 pkg Puff Pastry
1 jar Josh Pond's Wild Blueberry Jam

Egg Wash + Garnish
1 Egg
1 tsp Heavy Cream
1 Tb Coarse Sugar


1. Roll out the puff pastry onto a lightly floured surface.
2. Using a heart-shaped cookie cutter, begin cutting out hearts.
3. In a small bowl, whisk together egg and heavy cream to create your egg wash. Using your finger or a brush, brushes the outer edges of half the hearts with egg wash.
4. Spoon one and a half tablespoons of wild blueberry jam onto the center of the egg-wash lined hearts. Place remaining hearts on top of jam-topped hearts.
5. Using a fork, press around the edges of the hearts, sealing them together.
6. Place hearts on a parchment-paper lined baking sheet, and place into the freezer for at least 10-15 minutes.
7. Preheat oven to 400 degrees F.
8. Once the hearts are chilled, using a pastry brush, brush them with the remaining egg wash. Sprinkle with coarse sugar.
9. Bake hearts for 15-20 minutes, or until they're golden brown and puffy.
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