I love puff pastry, I love fresh fruit tarts, I love how the look, they always look beautiful. As soon as I found this recipe, I knew I had to try it.
This is the kind of dessert my family gets excited over, anything with fresh fruit makes my kids look like they have never eaten before, they sit at the table and start counting the pieces and working out how much they can have. It makes me laugh as they never known hunger and there is always plenty.
This recipe I am posting 3 ways, one is the blueberry tart, two is a strawberry version and three is a raspberry version (links to the strawberry and raspberry version is at the bottom of this page). The blueberry version is in the triangle shape here, but you can make it any shape you want, any size you want for that matter. Here are a few examples.
These are party sized, so cut the pastry into 9 squares for each of the patterns below:
This is the kind of dessert my family gets excited over, anything with fresh fruit makes my kids look like they have never eaten before, they sit at the table and start counting the pieces and working out how much they can have. It makes me laugh as they never known hunger and there is always plenty.
This recipe I am posting 3 ways, one is the blueberry tart, two is a strawberry version and three is a raspberry version (links to the strawberry and raspberry version is at the bottom of this page). The blueberry version is in the triangle shape here, but you can make it any shape you want, any size you want for that matter. Here are a few examples.
These are party sized, so cut the pastry into 9 squares for each of the patterns below:
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The Flower
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The Pinwheel
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The Danish
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The Tart
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The combination of the blueberries with the lemon flavoured cream cheese and pastry is just beautiful, each and every bite, just divine (good luck at trying to only eat one).
For a quick dessert, I don't bother with the glaze, I like to serve it with a dollop of vanilla ice cream instead, or a dusting of icing sugar, but if I was having a party, I would add the glaze, as it looks amazing, I would then just place them on a platter on there own, trust me they would go quickly.
So if you are looking for a lovely dessert that is quick to make, tastes amazing, you do need to try these blueberry tarts.
For a quick dessert, I don't bother with the glaze, I like to serve it with a dollop of vanilla ice cream instead, or a dusting of icing sugar, but if I was having a party, I would add the glaze, as it looks amazing, I would then just place them on a platter on there own, trust me they would go quickly.
So if you are looking for a lovely dessert that is quick to make, tastes amazing, you do need to try these blueberry tarts.
Recipe
Recipe adapted from www.justataste.com
Makes 16
250g cream cheese, softened
1/3 cup caster sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
1/2 cup blueberry jam, optional
1 1/2 cups fresh blueberries
1 egg
For the glaze (optional)
1 cup icing sugar
4 teaspoons milk
2 teaspoons lemon juice
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
In a large bowl, beat together the cream cheese and sugar until smooth. Add the lemon zest, lemon juice and vanilla extract and beat until combined. Set aside.
Get your sheets of puff pastry, they need to be a about a 25cm square shape, roll out if needed. Cut the sheets of pastry into 4 smaller squares. Then cut each of your smaller squares in half diagonally, to make a total of 16 triangles. Place on your prepared baking tray.
Using a sharp knife score a triangle shape about 1cm from the edge (do not cut through the pastry, just lightly score it). Using a fork prick the centre of the pastry inside of the triangle.
Place a portion of the cream cheese mixture into the centre of each pastry, spread out within the scored area. Top with a dollop of the blueberry jam, if using, spread out a little. Place on your blueberries, spreading them all over the cream cheese mixture.
In a small bowl beat together the egg and a tablespoon of water. Brush the edges of the pastry with the egg mixture.
Bake for 15-18 minutes, or until golden brown and puffed around the edges.
They can be served immediately with a dusting of icing sugar and a dollop of vanilla ice cream. If you are making the glaze, transfer the pastries onto a cooling rack while you continue on making the glaze.
Glaze: In a medium bowl, whisk together the sugar, milk and lemon juice until smooth. If the glaze is too thick add more milk, 1 teaspoon at a time, until it is a consistency that can be drizzled over the pastries. If too thin, whisk in more sugar.
Once the pastries have cooled completely, use a small spoon or fork and drizzle the glaze onto the pastries.
Makes 16
250g cream cheese, softened
1/3 cup caster sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
1/2 cup blueberry jam, optional
1 1/2 cups fresh blueberries
1 egg
For the glaze (optional)
1 cup icing sugar
4 teaspoons milk
2 teaspoons lemon juice
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
In a large bowl, beat together the cream cheese and sugar until smooth. Add the lemon zest, lemon juice and vanilla extract and beat until combined. Set aside.
Get your sheets of puff pastry, they need to be a about a 25cm square shape, roll out if needed. Cut the sheets of pastry into 4 smaller squares. Then cut each of your smaller squares in half diagonally, to make a total of 16 triangles. Place on your prepared baking tray.
Using a sharp knife score a triangle shape about 1cm from the edge (do not cut through the pastry, just lightly score it). Using a fork prick the centre of the pastry inside of the triangle.
Place a portion of the cream cheese mixture into the centre of each pastry, spread out within the scored area. Top with a dollop of the blueberry jam, if using, spread out a little. Place on your blueberries, spreading them all over the cream cheese mixture.
In a small bowl beat together the egg and a tablespoon of water. Brush the edges of the pastry with the egg mixture.
Bake for 15-18 minutes, or until golden brown and puffed around the edges.
They can be served immediately with a dusting of icing sugar and a dollop of vanilla ice cream. If you are making the glaze, transfer the pastries onto a cooling rack while you continue on making the glaze.
Glaze: In a medium bowl, whisk together the sugar, milk and lemon juice until smooth. If the glaze is too thick add more milk, 1 teaspoon at a time, until it is a consistency that can be drizzled over the pastries. If too thin, whisk in more sugar.
Once the pastries have cooled completely, use a small spoon or fork and drizzle the glaze onto the pastries.
Enjoy!
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www.whatscookingella.com/blueberry-cream-cheese-pastries.html
Pin it: www.pinterest.com/pin/399413060679562888/
www.whatscookingella.com/blueberry-cream-cheese-pastries.html
Pin it: www.pinterest.com/pin/399413060679562888/
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
For the Raspberry and Strawberry Recipes go to:
www.whatscookingella.com/raspberry-cream-cheese-pinwheels.html
www.whatscookingella.com/strawberry-cream-cheese-pastries.html
www.whatscookingella.com/raspberry-cream-cheese-pinwheels.html
www.whatscookingella.com/strawberry-cream-cheese-pastries.html
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