Blueberry Puff Pastry Tart
This Blueberry Puff Pastry Tart is incredibly simple to make, especially since we're using store-bought puff pastry. The combination of the buttery, flaky puff pastry with the juicy, sweet blueberries is just amazing. It’s also a beautiful dessert that looks like you spent a lot more time on it than you actually did.
Ingredients
- 1 sheet puff pastry thawed
- 1 cup fresh blueberries
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 large egg beaten (for egg wash)
- 2 tablespoons apricot jam or honey warmed (optional, for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Gently unfold your thawed puff pastry sheet on a lightly floured surface.
- In a medium bowl, combine the softened cream cheese, sugar, and lemon zest. Mix until smooth and creamy.
- Carefully spread the cream cheese filling over the puff pastry sheet, leaving a 1/2-inch border.
- Sprinkle the fresh blueberries evenly over the cream cheese filling.
- Fold the edges of the puff pastry over the filling to create a raised crust. Gently press the corners to seal.
- Brush the beaten egg over the puff pastry crust edge.
- Bake for 20-25 minutes, or until the crust is golden brown and blueberries are bubbly.
- Let the tart cool slightly on a wire rack.
- Optional: brush warmed apricot jam or honey over the blueberries and crust for glaze.