Lemon Blueberry Puff Pastry Tart
Lemon Blueberry Puff Pastry Tart
15 minutes
45 minutes
Desserts
Ingredients
- 4 oz cream cheese, softened
- 1/4 cup confectioners sugar
- juice and zest from 1/2 a lemon
- 2 cups fresh blueberries
- 2 tablespoons Fustini's West Michigan Blueberry balsamic
- 2 tablespoons granulated sugar
- Zest of 1/2 lemon
- 1/2 cup all-purpose flour
- 3 tablespoons Fustini's Meyer Lemon olive oil
- 1 sheet frozen puff pastry, thawed
Directions
- Preheat oven to 400°,. Place a baking sheet in the oven to preheat. In a medium bowl, using a rubber spatula, mix cream cheese, confectioners&rsquo, sugar, lemon zest, and lemon juice until combined.
- In another medium bowl, combine blueberries and balsamic, and set aside for at least 10 minutes.
- In another medium bowl, rub granulated sugar and lemon zest with your fingers until fragrant, mix in flour. Add olive oil and stir until combined. On a piece of parchment, roll the pastry to a 12"-x-9" rectangle. Fold in sides about 1/4" all the way around to create a border. Spread the cream cheese layer in the center of the pastry up to the border. Spoon the blueberry layer over the cream cheese. Sprinkle crumble over. Very carefully slide the parchment onto the preheated sheet. Bake tart until pastry is golden brown and puffed and blueberries are bursting 20 to 25 minutes. Let cool for 10 minutes before slicing.
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