Happy Thursday everyone! I have a light, fruity dessert that is almost too beautiful to eat. Almost.
I love to make fresh fruit desserts in the Summer. The warmth of the season just seems to compliment eating fresh and light. So now is the perfect time to make my Beautiful Berry Tart. It’s a crowd pleaser to the eyes and taste buds! 😉 It has an elegant presentation that will fool your family into thinking you spent hours making it. But just between you and me, this berry treat is a cinch to create.
My tart begins with a sweet pastry crust, filled with a lemony cream cheese, topped with beautiful blueberries. I do love my blueberries but I ask you…why limit this to just one fruit? I think any combination of berries would be delicious! Can you picture this all decked out in berries for the 4th of July? So cute, right?
Prep Time: 15 minutes Total Time: 48 minutes
- 1 8-ounce sheet puff pastry, thawed
- 1 large egg beaten
- 1 tablespoon turbinado sugar
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 teaspoon grated lemon zest
- 3 tablespoons confectioner sugar
- 2 1/2 cups blueberries
Heat oven to 375 degrees.
Unfold the sheet of pastry and place on a parchment paper lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Then brush the border with egg and sprinkle with the turbinado sugar. Bake until golden and puffed, about 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cook pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, about 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Then add the cream, lemon zest and the confectioners sugar and beat until smooth. Spread the cream cheese filling evenly within the pastry borders.
Add the blueberries in a single layer over the filling. Cut and enjoy!
Adapted from Real Simple