Blueberry Tart Recipe

Blueberry Tart

flour for the work surface

1 8-ounce sheet solidified puff cake, defrosted

1 huge egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheddar, mollified

1/4 container substantial cream

1/2 teaspoon ground lemon get-up-and-go

3 tablespoons confectioners’ sugar

2 containers blueberries


High temperature broiler to 375° F. On a softly floured surface, unfold the sheet of baked good and move it into a 10-by-12-inch rectangle. Exchange to a material lined heating sheet.

Utilizing the tip of a blade, score a 1-inch outskirt around the baked good without carving completely through. Brush the fringe with the egg and sprinkle with the granulated sugar. Heat until brilliant and puffed, 18 to 22 minutes.

Utilizing the tip of a blade, rescore the outskirt of the cooked baked good without carving completely through. Delicately press down on the inside of the baked good sheet to level it. Let cool to room temperature, 15 to 20 minutes.

In the mean time, with an electric blender, beat the cream cheddar until smooth. Include the cream, lemon get-up-and-go, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheddar mixture equally inside the outskirts of the cake.

Organize the blueberries in a solitary layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar