Heavenly Blueberry Tart with Puff Pastry Suburban Simplicity

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In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square.

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Slice the dough into 8 equal squares. Top each square with a spoonful of the cream cheese mixture. Pile the blueberries on top of the cream cheese. Fold the corners of the dough into the middle and place each pastry on a baking sheet. Place in the oven and bake for 12-14 minutes or until golden brown.

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Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside. To make filling: In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens.

Heavenly Blueberry Tart with Puff Pastry Suburban Simplicity

2 In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract, and the salt. Stir then set aside. 3 Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares.

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Step 2: Make the Blueberry Filling. Add the blueberries, lemon juice, and sugar to a medium saucepan over low heat. Then, mix the water and cornstarch together and add to the blueberries. Cook and stir for 3 to 4 minutes until the sauce thickens. Set aside to cool.

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Bake on parchment-lined baking sheets in a preheated 400F oven for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown. Sprinkle with almonds. Remove from the oven and sprinkle with the sliced almonds. Let cool completely. Drizzle with glaze.

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Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper. Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside. On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter.

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Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.

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Brush egg wash around each pastry. Place pie filling into the center of pie dough. Roll out the 3rd dough and cut into ½ inch strips. Place thin strips of dough over pie filling and press edges down, using the tines of a fork, to secure. Trim off excess dough. Brush all pastries with the remaining egg wash.

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Melt the butter. Beat the egg and mix the beaten egg with the melted butter to create an egg wash. Use a pastry brush to brush the top and sides of the dough with some beaten egg and butter mixture. Sprinkle the moist area with sugar. 4. Bake for 20 minutes, or until bubbly and golden brown.

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In a small bowl, whisk together egg and water. Brush the edges with egg wash. Poke the pastry (except the edges) with a fork 3-4 times. Spread 2-3 tablespoons of blueberry pie filling inside the scored edges. In a medium bowl, mix topping ingredients together with 2 forks or a pastry blender.

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Lay out half of the blueberries on top of the filling (about 1 cup of blueberries per pastry). Cut two slits on the bottom, and two slits on the top of the pastry following the vertical lines that cut through the center, from where the filling ends. Check the pictures. Fold the top over the filling.

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Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry**. Cut the sheet into 16 equal-sized squares. Arrange the puff pastry squares over the blueberry filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center.

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Baking Instructions. Preheat the oven to 400°F. Take the baking tray out of the refrigerator and brush the edges of the hearts with an egg wash. Bake for 12 minutes or until golden brown. Let cool for 5 minutes. Step 6: Drizzle the puff pastry hearts with the blueberry sauce. Sprinkle with powdered sugar if desired.

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Place 1 Tablespoon of cream cheese in the middle of each pastry and then top the cream cheese with 1 teaspoon of lemon curd and a small handful of blueberries (I placed approximately 12 berries on each pastry). Bake for 14-16 minutes, until golden brown. Remove from the pan and serve while warm or at room temperature.

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For The Blueberry Filling. In a small saucepan over low heat, add blueberries, sugar, 3 tablespoons water, lemon juice together. Stir and cook for until blueberries have burst, approximately 3-4 minutes. In a small mixing bowl, mix remaining water and corn starch until combined then add to blueberry mixture.