Fast Blueberry Tart

by angelika on June 11, 2012

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.



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. If you do- and I did, hence the recommendation of the back of a butter knife and not a pairing knife- just press the edges back together. 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 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water in a measuring cup or bowl. I make sure to buy non GMO cornstarch. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. The reason we use a cornstarch mixture with the berries is to give them the jelly like texture once the tart has set up. Otherwise you would just have a berry compote on top or cream cheese tart. Not a bad idea, but not nearly as pretty as this one.

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.

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 set aside. Fill the tart, you should have exactly enough to fill the whole thing with a few stolen spoonfuls for the chef, and some spoons to keep the natives contented until after the meal.
5.0 from 2 reviews
Fast Blueberry Tart
 
Prep time
Cook time
Total time
 
A gorgeous dessert you can have on the table in about 30 minutes.
Author:
Recipe type: dessert
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400º. Lay 1 sheet of frozen puff pastry on the counter while the oven preheats.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the blueberries on top and serve.

{ 6 comments… read them below or add one }

Deebie6 July 19, 2012 at 9:03 am

I made this for a recent family gathering… It was easy, impressive to see and really delicious to eat!
Thanks for posting the recipe…

Reply

angelika July 22, 2012 at 9:10 pm

Thank you. I’m so glad you liked it!

Reply

Brenda Segedin August 5, 2012 at 6:24 am

I was being nosey on my daughter’s Facebook page and came across this dessert. It looks amazing. I love cooking and sharing new recipes with dinner guests, so this is now at the top of my recipe book for the next dinner party – I’ll also make for my daughter when she is next home or when blueberries are next in season.

Thank you for sharing this gorgeous recipe.

Brenda

Reply

Debbie Engle August 16, 2012 at 2:22 am

I have made this tart twice now. It was easy to do and everyone loved it – including me. I took it to a birthday celebration and it flew so fast that I did not get a piece. I am glad everyone enjoyed it.

Thank you Angelika for your wonderful web site!

Reply

Sommer@ASpicyPerspective October 15, 2012 at 4:04 am

Hi Angelika, you may want to check out this pinner and website… Content theft! http://pinterest.com/pin/389983648952186209/

Reply

angelika October 15, 2012 at 1:43 pm

Thank you for giving me the heads up! I really appreciate it.

Reply

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