recipe: Blueberry Tart

Posted on Aug 8 2013 - 6:30pm by The Wife

We recently had some guests over for dinner on a friday evening. I usually volunteer to make desserts! The only thing for that evening is that I had no idea what to make that was fast and simple. Until I stumbled onto this blueberry tart recipe. It was just perfect for the evening! Simple Blueberry Tart Recipe

I was working the whole day and before the guest came we had to buy the ingredients, tidy the house, which is the most time consuming part of inviting guests ;) and make the dessert! If you are short on time and want to make something that can impress people, you are definitely at the right place!

Simple Blueberry Tart Recipe

Got this recipe from Real Simple Recipes and was good to feed 6 people.

Ingredients

1 8-ounce sheet frozen puff pastry, thawed

1 large egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

1/2 teaspoon grated lemon zest

3 tablespoons confectioners’ sugar

2 cups blueberries

Simple Blueberry Tart Recipe Heat oven to 190° C. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet. ( My pastry sheets were already cut into three sheets)

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 to 22 minutes.

Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.

Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Note: I realised that after baking that the puff pastry was actually pretty buttery ( and salty), if you are not a big fan of having salty dessert, do make sure to be a bit more generous on sprinkling sugar on the puff pastry before baking (in Step 2).