Another dessert for the family 4th of July dinner. This one is from http://www.realsimple.com. I doubled the filling ingredients so that there would be enough to cover the pastry and I used both strawberries and blueberries to top the tart.
1 (8 oz) sheet frozen puff pastry, thawed
1 egg, beaten
1 tablespoon sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons powdered sugar
2 cups blueberries
1 Heat oven to 375. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10 x 12″ rectangle. Transfer to a parchment lined baking sheet.
2 Using the tip of a knife, score a 1″ border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the sugar. Bake until golden and puffed, 18 – 22 minutes.
3 Using the tip of a 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 to room temperature, 15 – 20 minutes.
4 Beat cream cheese until smooth. Add cream, lemon zest and 2 tablespoons of powdered sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5 Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of powdered sugar.
PS My new blog friend Lisa at http://sweet-as-sugar-cookies.blogspot.com/ is hosting a “sweet treat link party” on her blog and this recipe is featured there! Go check it out, there are a ton of sweet recipes to look at and drool over!