Sometimes you need to have a decadent and delicious dessert ready in no time flat. That seems like a lot to ask, right? Well here you have a dessert that actually fits into the Fast and Fabulous category. It’s a bit of a sneak- you can’t count the time you preheat the oven. However, having a fresh baked tart that is on the table in +/-30 minutes? Pretty divine.
This is a reworking of my favorite Blueberry Tart from last summer. To this day my most favorite fruit tart; it’s simple and elegant, not too sweet, and so incredibly delicious. Any time I see blueberries for a good price my mind immediately goes there. The only downside to that tart is the pastry shell, it takes some time. Ok- a bunch of time. It’s chilled, and blind baked, and cooled. This new and quick version uses pre-made puff pastry- and ingredient you should always have in your freezer. The light and flaky crust was such a hit here that I never even got to take a picture of the sliced tart. It was gone like lightning! 8 servings? Not in my house. I think Stephen may have actually stabbed his mother’s hand with a fork going for the last slice. Poppy? She was actually trying to eat the plate.
Have the other 3 cups of blueberries waiting in a large bowl. Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Then gently pour the berry mixture into the cream filled tart shell.
- 1 package frozen puff pastry
- 1 egg, lightly beaten
- 8 ounces of good quality cream cheese, softened
- ¼ cup sugar
- ¼ cup creme fraîche
- ½ teaspoon vanilla extract
- 4 cups fresh blueberries
- ¼ cup water
- ¼ cup sugar
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Preheat the oven to 400º. Lay 1 sheet of frozen puff pastry on the counter while the oven preheats.
- Roll out the puff pasty to the desired shape. I like a long rectangle. The sheet I buy, from Trader Joe’s, comes in a square. It has dot marks all over it. I roll it out just until the pasty is smooth, and the just a touch smaller than my serving dish.
- Using the back of a butter knife score a boarder around the pastry, being super careful not to press all the way through. Brush the egg all over the pastry, then bake it for 15 minutes, or until lightly golden. Remove it to a wire rack to cool.
- While the puff pastry is baking prepare the blueberries. In a saucepan combine one cup of blueberries with ¼ cup sugar and ¼ cup water. Whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water in a measuring cup or bowl.Add to the saucepan with the berries. Cook until the berries thicken.
- Have the other 3 cups of blueberries waiting in a large bowl. Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered.
- In the bowl of your mixer, or by hand, mix the cream cheese with creme fraiche, vanilla extract and sugar. Whip it up well and spread over cooled pastry.
- Pour the blueberries on top and serve.