Blueberry tart

So, in case you haven't noticed, I love blueberries. I eat them with everything on the weekends and today is no exception. I decided I wanted a little dessert I could enjoy all week and opted for a blueberry tart.  This recipe is so delicious, I'm not sure this dish will make it more than a couple of days before I eat it all.

All you need to make this simple dessert is:

Flour for the work surface
1 8 ounce sheet of frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 teaspoons confectioners' sugar
2 cups blueberries

To start, heat the oven to 375 degrees.  On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.

Next, using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through.  Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

Using the tip of the knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool at room temperature, 15 to 20 minutes.

Meanwhile, with an electronic mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners' sugar and beat until smooth.  Spread the cream cheese mixture evenly within the borders of the pastry.

Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners' sugar.  Enjoy! This is so incredibly good!