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Blueberry Tart

Easy Blueberry Tart

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Enjoy mouth-bursting fresh blueberries with delicious cream in this easy blueberry tart. It's made with a store-bought puff pastry.
Course Dessert
Cuisine Western
Keyword blueberry, blueberry tart, easy dessert, puff pastry, semi-homemade dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Holly Ford

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

Instructions

  • 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.
  • Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
  • Brush the edges with egg wash and sprinkle with sugar. This will make very 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.
  • 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 simple magazine