Blueberry Tart

Enjoy mouth-bursting fresh blueberries with savory cream in this direct blueberry tart. It’s made with a store-bought puff pastry.

Ahhh…., blueberries! There are so many things you can do with these little tiny jewels. Out of all the choices we can make, we chose to make a direct blueberry tart. We used store-bought frozen pastries and it was a great success. It turned out beautifully.

This blueberry tart makes a light dessert with subtle sweetness which we love. And as you can see, the visual is so gorgeous that you can present to your lunch or dinner guests with a pride.

Spring is near. So why not celebrate with something pretty to look at on your dessert plate? Well, would you like to stare our blueberry tart for a moment?

How the dish comes together

Place the thawed puff pastry on a baking sheet lined with silicon mat or parchment paper. Score lines about 1″ from the edges of the pastry with a back of your knife. DO NOT cut through. Just score it deep.

Brush the edges with egg wash and sprinkle with sugar. This will make crisp and sweet tart crust.

Put them in a preheated 375 degree oven and bake for 20-22 minutes or until golden and puffed!

While hot, score the line near the edge again.

Press the center part of the pastry gently. They will collapse like this. It’s kind of fun to see it happens. You need to let this cool, about 15-20 minutes.

Meanwhile, let’s make the filling. Combine cream cheese, heavy cream, powdered sugar and the lemon zest. Whip until nice and fluffy.

Spread the filling evenly over the sunken part of the cooled pastry.

Scatter your lovely blueberries over the filling and sprinkle with powdered sugar for a stylish look. And your tart is ready-yo!

We were gonna take a photo to show the flaky layer of the pastry after one or two bites, then we forgot. We luckily remembered just at the moment of the last bite entering into our mouth. You can still see the flaky layer of the crust and the creamy filling. Oh, and the explosion of the fresh blueberries in your mouth! Just lovely!

The recipe supposedly yield 8 servings, but we found it is hard to believe, because we could eat the whole thing if we let myself to. However, it will adequately serve 4 people.

We can see the possibilities with this recipe with fresh raspberries or other type of berries in season. Peaches would be great, too.

So, if you see some fresh blueberries in the store grab a packet or two. It will brighten your day and your dessert plate like no other.

• Yield: 4 people
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1 large egg, beaten
• 1 tbsp sugar

For the cream filling

• 4 oz cream cheese, softened
• 1/4 cup heavy cream
• 1/2 tsp zest
• 3 tbsp powdered sugar
• 2 cups blueberries

Method

1. Preheat oven to 375° F. Place the thawed puff pastry on a baking sheet lined with silicon mat or parchment paper. Score lines about 1″ from the edges of the pastry with a back of your knife. DO NOT cut through. Just score it deep.
2. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3. Brush the edges with egg wash and sprinkle with sugar. This will make very crisp and sweet tart crust.
4. Put them in a preheated 375 degree oven and bake for 20-22 minutes or until golden and puffed!
5. While hot, score the line near the edge again. Press the center part of the pastry gently. They will collapse like this. It’s kind of fun to see it happens. You need to let this cool, about 15-20 minutes.
6. For the cream filling; combine cream cheese, heavy cream, powdered sugar and the lemon zest. Whip until nice and fluffy. Spread the filling evenly over the sunken part of the cooled pastry. Scatter the blueberries over the filling and sprinkle with powdered sugar.

Notes

This recipe is adapted from real unfussy magazine