This insanely easy tart is a perfect last-minute,HOLY CRAP-PEOPLE ARE COMING OVER-I NEED A DESSERT PRONTO-dessert! Do yourself a favor and keep a package of store-bought puff pastry in your freezer at all times. It will come in handy for moments like this and when you’ve got a buttload of veggies that are about to go bad, you can make a quick pot pie with very little effort. I learned to make puff pastry or as the French say, pâte feuilletée, at the former French Culinary Institute (now International Culinary Center) and while there is no comparing delicious homemade puff with Pepperidge Farm, I don’t always have time to be wacking a solid pound of butter into flour and folding it a thousand times. You can use any fruit you’d like on this tart, cook ’em or throw them on juicy and raw, it’s all good in the hood. This would be pretty and delicious as part of a brunch buffet too. If you’re gonna go that way, make one of my mimosa variations, My Darling Clementhyme for buzzy good times.
1 pkg puff pasty, thawed
1 egg, beaten
4 tbsp sugar
1 pkg cream cheese, softened
½ cup heavy cream
1 tsp vanilla extract
¼ cup confectioner’s sugar
2 pints blueberries
1 lemon, juice and zest
Preheat the oven to 375 degrees.
On a floured surface, roll the puff pastry into a long rectangle, about 10×14. Place on a sheet pan lined with parchment paper. Score a 1” border around the outside of the pastry being careful not to cut all the way through. Brush the border with egg and sprinkle it with half of the sugar. Bake until it puffs up and is golden brown, about 20 minutes.
Meanwhile, place the blueberries, lemon juice and zest and the remaining sugar in a small pot. Cook over medium heat just to break down the blueberries slightly and for the sugar to melt, about 5 minutes. Remove from the heat and cool.
While the blueberries and pastry are both cooking, mix together the cream cheese, heavy cream, vanilla. Sift in the confectioner’s sugar and set aside.
When the puff pastry is done, remove from the oven and immediately rescore around the edge and lightly press down the inside of the pastry to flatten it. Allow it to cool.
To assemble the pastry, spread the cream cheese onto the baked tart within the border and top with the blueberries. Dust with powdered sugar et voila!