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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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When I was a little kid I LOVED to go into my grandparents backyard and pick blueberries when they were in season. Most of the time I'd eat them right off the bush before I could get them inside the house, but on occasion a few made it. My grandpa and I would have ice cream parties where I LOVED to have blueberries, vanilla ice cream, milk, and whipped cream in a giant bowl. This tart recipe reminds me of those days, however, its tough to find blueberries grown with grandma and grandpas love. Ingredients:
1 -8 ounce frozen puff pastry sheet, thawed |
1 large egg, beaten |
1 tablespoon superfine sugar |
1/2 cup cream cheese, softened |
1/4 cup heavy cream |
2 1/2 cups blueberries |
1 vanilla bean, sliced in half and insides scraped |
Directions:
1. Roll out the puff pastry sheet and transfer to a baking sheet lined in parchment paper. Use a knife to score a 1 inch border but be careful to not cut the whole way through. Brush the border with the beaten egg.
2. Bake in a 375 degree oven for about 20 minutes, or until flaky and golden brown. Allow to cool.
3. Press down the inside section of the pastry with your hands.
4. Mix together cream cheese, heavy cream, superfine sugar, and vanilla scrapings until smooth and airy. Spread the cream mixture on the inside of the puff pastry. Sprinkle blueberries on top of the cream.
5. For looks, you can sprinkle some powdered sugar on top but I think it adds too much sweetness and serve as is in tiny squares.
6. Enjoy!
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