Blueberry Tart

August 4, 2009

I actually made this tart two days in a row. Once for myself and the girls in my family and again today for one of my friends. It’s amazingly refreshing and surprisingly simple.

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Here’s the recipe- adapted from Real Simple Magazine

1 8 oz. sheet frozen puff pastry, thawed

1 large egg, beaten

1 TBSP granulated sugar

4 oz. Cream cheese, softened

1/4 cup heavy whipping cream

1 tsp. grated lemon zest

3 TBSP confectioners’ sugar

2 cups blueberries

Heat oven to 375F. On a lightly floured surface, unfold the pastry and roll it into a 10 by 12 inch rectangle. Transfer to a parchment-lined baking sheet. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18-22 minutes. After it is baked, take a knife and rescore the border without cutting all the way through. Gently press down the center of the pastry sheet to flatten it and let it cool to room temperature, 15-20 minutes. Meanwhile, in an electric mixer, beat the cream cheese until smooth. Add the cream, zest , and 2 TBSP of confectioners’ sugar and beat until smooth. Spread the mixture evenly within the borders of the pastry. Sprinkle blueberries over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar. Enjoy!

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2 Responses to “Blueberry Tart”

  1. tracygottal Says:

    Looks great, thanks for sharing! I love blueberries!

    Tracy G.

  2. kailee Says:

    I loved this..thanks for sharing!
    Miss seeing you 🙂


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