Blueberry and Meyer Lemon Puffed Pastry Tart
Blueberry and Meyer Lemon Puffed Pastry Tart is an easy and delicious pastry to enjoy for breakfast or dessert! Golden puffed pastry topped with blueberry preserves and lemon icing.
Ingredients
- 1 14oz Frozen puff pastry, thawed
- All-purpose flour, dusting
- 4 oz Plain cream cheese, room temperature
- 1 cup Powdered sugar
- 1 tsp Meyer lemon zest
- 1 tbsp Meyer lemon juice
- 1/4 cup Blueberry preserves
- 1/2 tsp Cornstarch
- 1 large Egg
- 1 tbsp Water
- 2 tbsp Whole milk
- 2 tbsp Fresh blueberries, for garnish
Instructions
- Preheat your oven to 350 degrees. Line a large rimmed baking sheet with parchment paper or silpat. Place thawed puff pastry sheet on a lightly floured work surface and roll into a 17- x 10-inch rectangle. Cut the puff pastry in half lengthwise; place 1 pastry half on prepared baking sheet.
- Beat cream cheese, powdered sugar, and lemon zest and juice with a stand mixer fitted with the paddle attachment until mixture is smooth.
- Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside to make icing. Spoon remaining cream cheese mixture (about 1/2 cup) in a 1 1/2-inch-wide strip lengthwise down the middle of pastry half on prepared baking sheet, leaving a 1-inch border along short pastry edges.
- Stir together preserves and cornstarch in a small bowl. Spoon preserves mixture evenly along long edges of cream cheese strip (about 2 tablespoons per side), leaving a 1-inch border on each long side. Beat together egg and 1 tablespoon water in a small bowl.
- Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture. Place remaining pastry half on top of filled pastry, pressing edges firmly to seal.
- Brush the pastry lightly with reserved egg mixture. Using a paring knife, cut 6 small (about 1/2-inch) slits on top of pastry. Bake until golden brown and evenly puffed, about 25 to 30 minutes.
- Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
- Whisk milk into reserved 1/3 cup cream cheese mixture until smooth. Drizzle over warm pastry, and sprinkle with crushed freeze-dried blueberries. Serve warm.
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