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Name: Blueberry Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Flour; 8 ounce Puff pastry sheet frozen and thawed; 1 large Egg beaten; 1 tablespoon sugar; 2 Eggs; 4 ounce Cream cheese; 1/4 cup Heavy cream; 1/2 teaspoon Lemon zest grated; 3 tablespoons Confectioners Sugar; 2 cups Blueberries

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INGREDIENTS

Flour
8 ounce Puff pastry ; sheet frozen and thawed
1 large Egg ; beaten
1 tablespoon sugar
2 Eggs
4 ounce Cream cheese
1/4 cup Heavy cream
1/2 teaspoon Lemon zest ; grated
3 tablespoons Confectioners Sugar
2 cups Blueberries

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. 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.

3. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through.

4. Brush the border with the egg and sprinkle with the granulated sugar.

5. Bake until golden and puffed, 18 to 22 minutes.

6. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through.

7. Gently press down on the center of the pastry sheet to flatten it.

8. Let cool to room temperature, 15 to 20 minutes.

9. Meanwhile, with an electric mixer, beat the cream cheese until smooth.

10. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth.

11. Spread the cream cheese mixture evenly within the borders of the pastry.

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

NOTES

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Blueberry Tart

Flour
8 ounce Puff pastry sheet frozen and thawed
1 large Egg beaten
1 tablespoon sugar
2 Eggs
4 ounce Cream cheese
1/4 cup Heavy cream
1/2 teaspoon Lemon zest grated
3 tablespoons Confectioners Sugar
2 cups Blueberries

1.  Preheat oven to 375 degrees.

2.  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.

3.  Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through.

4.  Brush the border with the egg and sprinkle with the granulated sugar.

5.   Bake until golden and puffed, 18 to 22 minutes.

6.  Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through.

7.  Gently press down on the center of the pastry sheet to flatten it.

8.  Let cool to room temperature, 15 to 20 minutes.

9.  Meanwhile, with an electric mixer, beat the cream cheese until smooth.

10.  Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth.

11.  Spread the cream cheese mixture evenly within the borders of the pastry.

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

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Nutrition

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Serving Size: 1 Serving (1088g)
Recipe Makes: 1 Servings

Calories: 2532
Calories from Fat: 1300 (51%)

Amt Per Serving		% DV

	Total Fat 144.4g	193 %
	Saturated Fat 53.6g	268 %
	Monounsaturated Fat 64.6g
	Polyunsanturated Fat 14.4g
Cholesterol 386.8mg		119 %
Sodium 4758.9mg		164 %
Potassium 986.7mg		26 %
Total Carbohydrate 279.7g		82 %
	Dietary Fiber 10.6g	42 %
	Sugars, other 269.1g
Protein 40.5g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2532

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