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Blueberry Tart
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| Serves 8| Hands-On Time: 15m| Total Time: 48m 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. By Sara Quessenberry , August, 2009 See Nutritional Information for this recipe » Nutritional Information Per Serving Calories 250 | |
| 17g | Fat |
Sat Fat 7g
Cholesterol 52mg
Sodium 207mg
Protein 5g
Carbohydrate 21g
Fiber 2g
Quick Tip
Blackberries and raspberries should be deeply colored; blueberries should have a slight frosty-white cast.
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