Last weekend I made the trek to Deep River Ontario to meet my brand new nephew. Brand new!! He was all of 11 days old. Jack is so sweet and comes complete with 10 fingers, 10 toes, and the most intoxicating of baby smells.
The occasion called for some kind of dessert. Since I had a whole whack of blueberries on hand and wanted to make something that could fit in a toaster oven, this blueberry tart fit the bill. The tart is quite easy to make and not too sweet. I really enjoy the fact that even on the hottest of days it is still possible to make a beautiful baked treat like this.
Note – I doubled the recipe to accommodate the entire package of puff pastry I had already thawed.
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
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.