This elegant tart goes together so quick and easy! Toss some flour on your face and take credit and a bow!
Keyword Puff Pastry Blueberry Tart
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
18 oz frozen puff pastry thawed for no more than 20-30 minutes
1tbsp granulated sugar
1 ½ tsp vanilla extract
8 oz cream cheese softened
1tbsp powdered sugar
2 pintsblueberries or other fruit, as desired
Preheat oven to 400 degrees.
Prepare a sheet pan with a Silpat or parchment paper.
Lay out the puff pastry on the Silpat and even out any creases that may be left from it being folded in the freezer.
Using a fork, poke lots of holes in the center of the puff pastry. Leave the outer 1 inch all the way around alone and don't poke it!!! This will allow the air to release when you pull it out of oven. It will still puff up but once you press on it gently, the air will come out of the holes and settle back down.
Using a knife, score about one inch all the way around the puff pastry. Don't go all the way through the puff pastry to the sheet pan. You are looking for it to score so there is a separation from the center and the edge. It will create a higher edge (remember you didn't poke holes with the fork there!!)
Whisk together the egg and milk and brush on the 1 inch outer border.
Place puff pastry in the oven for 15-20 minutes. Turn the sheet pan at the 10 minute mark to make sure all sides are cooking evenly. I took mine out at 15 minutes total.
Allow to cool. While cooling, stir the cream cheese, vanilla and sugar together.
Spoon the cream cheese mixture into the center of the puff pastry (where you had the fork marks) and spread out.
Sprinkle blueberries over the cream cheese mixture. Using a sifter, place the powdered sugar inside and sprinkle on top blueberries.
Serve immediately or refrigerate up to 2-3 hours at most or the puff pastry gets soft.