Posted by: literallydelicious | April 18, 2010

Blueberry Tart

Blueberry Tart

I found the original of this recipe in a magazine, but changed it a bit to make the cream cheese part richer. It’s best the day it’s made, but the biggest downside to leftovers is that the crust gets a bit soggy on bottom. Everything still tastes great, though.

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BLUEBERRY TART

Flour to roll out the crust

1 sheet frozen puff pastry, thawed

1 egg, beaten

2 tablespoons sugar

8 ounces cream cheese, softened

1/2 cup Eagle Brand condensed sweetened milk

blueberries to taste

1. Heat oven to 375 degrees. On a floured surface, unfold the pastry and roll it to a 10X12″ rectangle. Transfer to a baking sheet lined with nonstick foil or parchment paper.

2. With the tip of a knife, score the pastry lightly 1″ from edges. Brush wth egg and sprinkle with sugar. Bake until golden, 18-20 minutes.

3. Rescore the pastry border, and press down the center portion. Let cool to room temperature.

3. With an electric mixer, beat chream cheese until smooth. Add Eagle Brand and beat again until smooth. Spread in the center portion of the pastry and arrange berries over. 

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Responses

  1. Do you think you could do this into muffin tins to make individual servings??

    • I think you probably could, but because of the way the puff pastry rises, you might be left with a pretty small center for the cheese and berries. I’m thinking maybe cutting it out with a large biscuit cutter might work better for individual servings. You’d have a larger surface to do the scoring. And with a fluted biscuit/cookie cutter, wouldn’t that be pretty?

  2. This looks sooo good and I love blueberries. This blog is hazardous to my weight!

    • Hey, everyone needs a splurge now and then, don’t they?

      I’ve got another blueberry recipe to post — it’s an old, old Weight Watchers recipe that I absolutely love. It won’t hurt your weight at all!!


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