When July 4th party plans rolled around, I was looking for something to take to the party that wasn’t “traditional” July 4th party fare. I ran across the recipe and knew that you can’t lose with blueberries + lemon and it’s also easy! This recipe can be used for all types of occasions….it would be great for a brunch!
Rustic Blueberry Lemon Tart
Ingredients
1 sheet puff pastry dough, defrosted but still cold
1 egg, beaten
1 cup lemon curd
4 oz cream cheese, room temperature
1/4 cup sugar
2 tbsp. heavy cream
1 cup blueberries
1/4 cup mixed berry preserves
Directions
- Heat oven to 425 degrees
- On a floured baking sheet, place puff pastry dough and roll out a bit. Roll over each of the four sides, twice, to create a side on the puff pastry.
- Using a fork, poke holes throughout the bottom of the pastry sheet. Using beaten egg, brush lightly over the entire pastry sheet.
- Place into oven and bake for 15-18 minutes. Remove and set aside (if pastry puffs up, use a spatula to press down) and allow to cool at least 30 minutes.
- While baking puff pastry, in a medium bowl, combine cream cheese and 1/4 cup sugar. Mix with a fork or electric mixer until combined. Add lemon curd, mix until combined. Set aside.
- On your cooled pastry, pour cream cheese mixture and spread evenly on bottom. Evenly spread blueberries on top of cream cheese mixture.
- In a small bowl, heat 1/4 cup preserves for 30 seconds in the microwave; mix. Heat another 30 seconds, mix again. Using a spoon, drizzle the preserves over the top of the blueberry tart.
- Cut with a sharp knife or pizza cutter, serve immediately.
Notes
- This can be served slightly warmed or chilled.
