Description
A delightful Lemon-Blueberry Puff Pastry Tart combining creamy lemon-infused cream cheese, fresh blueberries with a zesty crumble topping, all baked in a flaky puff pastry for a perfect balance of tart and sweet flavors.
Ingredients
Scale
Cream Cheese Layer
- 4 oz. cream cheese, softened
- 1/4 cup confectioners’ sugar
- Juice and zest of 1/2 lemon
Blueberry Layer
- 2 cups fresh blueberries
- 2 tbsp. granulated sugar
- Juice of 1/2 lemon
- Zest of 1/2 lemon
Crumble Topping
- 1/2 cup all-purpose flour
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 2 tbsp. granulated sugar (rubbed with lemon zest)
Pastry
- 1 sheet frozen puff pastry, thawed
Instructions
- Cream Cheese Layer: In a medium bowl, use a rubber spatula to mix together the softened cream cheese, confectioners’ sugar, lemon zest, and lemon juice until smooth and well combined. Set aside.
- Preheat Oven: Set your oven to 400°F (200°C) and place a baking sheet inside to preheat while you prepare the tart.
- Blueberry Layer: In another medium bowl, combine the fresh blueberries, granulated sugar, lemon juice, and lemon zest. Gently stir to coat the blueberries evenly.
- Crumble Topping: Rub the granulated sugar and lemon zest together with your fingers until fragrant. Mix this with the all-purpose flour. Add the melted butter and stir until all ingredients are combined and crumbly.
- Prepare Puff Pastry: On a piece of parchment paper, roll the thawed puff pastry sheet into a 12-inch by 9-inch rectangle. Fold in the edges about 1/4 inch on all sides to create a raised border that will hold the fillings.
- Assemble Tart: Spread the cream cheese mixture evenly within the folded border of the puff pastry. Spoon the blueberry mixture over the cream cheese, distributing it evenly. Sprinkle the crumble topping gently over the blueberries.
- Bake the Tart: Carefully slide the parchment paper with the assembled tart onto the preheated baking sheet in the oven. Bake for 20 to 25 minutes, or until the puff pastry is golden brown and puffed, and the blueberries are bursting.
- Cool and Serve: Remove the tart from the oven and allow it to cool for 10 minutes before slicing into 16 servings. Serve warm or at room temperature.
Notes
- Ensure the puff pastry is fully thawed before rolling to prevent cracking.
- Keep an eye on the tart during baking to avoid over-browning.
- For easier slicing, use a serrated knife to cut the tart after cooling.
- This tart can be served warm or at room temperature, making it perfect for brunch or dessert.
- Leftovers can be refrigerated and gently reheated before serving.
