Red, White and Blueberries

(Yeah, that's the apron I donned while baking.)

After picking a basket full of fresh blueberries last weekend, I thought this would be the perfect treat to feature those little blue gems. 

This patriotic tart is a refreshing treat to enjoy after the eating-swimming-drinking-eating-swimming-drinking kind of day you will have. It’s light. It’s fresh. The berries are fresh and in season. It has the perfect amount of sweet and tart. And, it won’t take too much of your time.

To begin, you will need:

1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
8 ounces cream cheese, softened
1/2 cup heavy cream
1 teaspoon grated lemon zest
4 tablespoons confectioners' sugar
One handful of fresh blueberries and sliced strawberries

Directions

1. Heat your oven to 375° F. Once your sheet of pastry has thawed, unfold it and transfer to a parchment-lined baking sheet.

2. Using the tip of a knife, score a 1-inch border around the pastry, but don’t cut all the way through. Brush the border with the egg and sprinkle with sugar. Bake until golden and puffed, about 18 to 20 minutes.

3. When it’s ready to remove from the oven, use the tip of a knife to rescore the border of the 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.

4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest and confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
   *Note: Have patience, my dear. If you don’t spread slowly, your flaky pastry will get all caught up in your delicious filling. You don’t want that. But if that happens, it’s okay. We are about to cover it with berries.

5. Arrange the blueberries in a single layer over the filling.

Slice, serve and enjoy!

Here I am enjoying it again this morning. Mmm. 

Happy Fourth of July, my friends!

Cheers!

Christi