Blueberry Raspberry Tart

by kara on July 4, 2011

Happy Independence Day!  What a lovely, sun-filled weekend!  My Mom and Tom visited us in Minneapolis for the 4th of July weekend.  We hit up Brasa on Friday night, and Cocina del Barrio and  Sebastian Joes on Saturday night.  By Sunday, we were ready to BBQ and chill out at home for the evening.  Courtland grilled up some tasty Gouda Burgers.  I made Kale and Feta Salad, and my mother-in-law brought a delicious Bean and Fennel Salad.   To top off our meal, I made this Blueberry Raspberry Tart.   It was festive and tasted just as light and delicious as it looks.   The tart will serve 8-9 people.

Blueberry Raspberry Tart

Adapted from Real Simple Magazine,  August 2009

8 oz. sheet frozen puff pastry, thawed

1 large egg, beaten

1 Tbsp. sugar

4 oz. light cream cheese, softened

1/4 cup heavy cream

1 tsp. grated lemon zest

2-3 Tbsp. confectioners’ sugar

1 cup fresh blueberries

1 cup fresh raspberries

Directions:

Preheat oven to 375 degrees. Unfold the thawed sheet of pastry on a floured surface.  Roll puff pastry into a 10-by-12-inch rectangle.  Transfer pastry sheet to a baking sheet lined with parchment paper.

Score a 1 inch border around the pastry sheet with a knife without cutting all the wall through.  Brush the border with the egg (there will be some remaining) and sprinkle with granulated sugar.  Bake the pastry sheet for approximately 18-22 minutes, until golden brown and puffed up.

Remove pastry sheet from oven and press down gently on the center of sheet to flatten it.  Let it cool at room temperature for 20 or more minutes.

Beat the cream cheese with a mixer in a bowl until smooth.  Add the cream, lemon zest, and 2 Tbsp. of the confectioners’ sugar.  Beat until smooth and airy. Spread the cream cheese mixture within the borders of the pastry sheet.

Top the cream cheese mixture with blueberries and raspberries.  Refrigerate tart (cover lightly ) and bring to room temperature.  Sprinkle with additional confectioners’ sugar if desired.

 

 

{ 1 comment… read it below or add one }

tenley July 4, 2011 at 8:17 pm

Looks like something I would love!! Yum.

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