Lemon-Blueberry Puff Pastry Tart
This exquisite tart is an absolute delight, featuring a luscious lemon cream cheese foundation, sweet and juicy blueberries, and a delightful crunchy crumble. Keeping things simple, we use puff pastry as the base. Lemon-blueberry desserts embody the essence of spring, and we wouldn't object to indulging in this treat at a brunch either. For a perfectly crisp bottom, preheating the baking sheet along with the oven is key. Just exercise caution when transferring the assembled tart onto the hot pan!
Ingredients
- 4 oz. cream cheese, softened
- 1/4 c. confectioners' sugar
- Juice and zest of 1/2 lemon
BLUEBERRY LAYER
- 2 c. fresh blueberries
- 2 tbsp. granulated sugar
- Juice of 1/2 lemon
CRUMBLE & ASSEMBLY
- 2 tbsp. granulated sugar
- Zest of 1/2 lemon
- 1/2 c. all-purpose flour
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 1 sheet frozen puff pastry, thawed
Instructions
- Preheat oven to 400°. Place a baking sheet in oven to preheat.
- In a medium bowl, using a rubber spatula, mix cream cheese, confectioners’ sugar, lemon zest, and lemon juice until combined.
BLUEBERRY LAYER
- In another medium bowl, combine blueberries, granulated sugar, and lemon juice.
CRUMBLE & ASSEMBLY
- In another medium bowl, rub granulated sugar and lemon zest with your fingers until fragrant; mix in flour. Add butter and stir until combined.
- On a piece of parchment, roll pastry to a 12"-x-9" rectangle. Fold in sides about 1/4" all the way around to create a border.
- Spread cream cheese layer in center of pastry up to border. Spoon blueberry layer over cream cheese. Sprinkle crumble over. Very carefully slide parchment onto preheated sheet.
- Bake tart until pastry is golden brown and puffed and blueberries are bursting, 20 to 25 minutes. Let cool 10 minutes before slicing.
Nutrition
Calories: 1685kcalCarbohydrates: 187gProtein: 19gFat: 97gSaturated Fat: 54gTrans Fat: 1gCholesterol: 237mgSodium: 432mgPotassium: 649mgFiber: 13gSugar: 117gCalcium: 187mgIron: 5mg
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