I do believe one of the best things about summer (besides the sun, warm weather, and adventures on the lake) is the abundance of fresh fruit. Locally grown. Delicious. Mesmerizing. Mouth watering. Fruit is in the air. Fruit is everywhere. (I’m hungry writing this. Can you tell? It makes me a little light-headed and poetic.)
We had a Garden Party event this past weekend (watch for more on that later!) and I brought this delightful Blueberry Tart. This looks like a good thing to share with friends, doesn’t it?
This Blueberry Tart is so easy to make and is a joyful experience for the palate. Yes, I said palate.
This could even be used for a Fourth of July event with raspberries or cut up strawberries joining the blueberries in a flag design or haphazard mix of red, white, and blue. It is always a crowd-pleaser. Just look at the berries. They are their very own crowd of palate-pleasers.
I used my Fit fruit and vegetable spray to clean my pint of berries, which coincidentally measured to roughly the 2 cups needed for the recipe. This meant no snitching of the blueberries. (Good thing I purchased a second pint to cover myself in such an event!) Then, I laid the blueberries in a clean towel and folded it over them so they were nice and dry at the time of their scheduled debut. The moisture in the berries will eventually soak in the powdered sugar dusting so try to do that as close as possible to serving time. I just use a little sifter and gently tap it against my hand to get this pretty effect.
Ingredients
- flour for the work surface
- 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
Directions
- Heat oven to 375° F. 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.
- 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.
May your house be blessed with a Blueberry Tart this summer –
Ang
floating at rottnest 