LEMON AND BLUEBERRY TART with puff pastry

A crisp puff pastry shell with a base of lemon cream cheese, a layer of fresh blueberries, and a crunchy crumble: the Lemon and Blueberry Puff Pastry Tart is an easy-to-make dessert, extremely delicious and also beautiful to look at.

If you love quick and easy desserts to prepare at the last minute, this cake is for you. Those who have tried it have made and remade it many times, always with great enthusiasm.

The Lemon and Blueberry Tart is a dessert to be eaten either warm or cold, alternating the crispiness of the puff pastry with the surprising softness of the fragrant filling both in taste and simplicity of execution.

The recipe for the Blueberry and Lemon Tart with Crisp Pastry is quick thanks to the use of ready-made puff pastry, the preparation of the cream cheese requires just a mix and no cooking. Then it only takes assembling the dessert and baking it. A perfect dessert for Sunday lunch but so good that you’ll prepare it on every occasion: birthday parties, buffets, or simply for a snack.

For the filling of this tart, I paired a lemon-flavored cream cheese with fresh blueberries; frozen or syrup-packed blueberries might release too much moisture during cooking, making the pastry less crisp.

The lemon-flavored shortcrust crumble on the surface adds an irresistible fragrance and aroma and crunchiness to the bite; you won’t be able to stop eating it!
Try it and let me know if you liked it.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

291.78 Kcal

calories per serving

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Energy 291.78 (Kcal)
Carbohydrates 31.02 (g) of which sugars 22.35 (g)
Proteins 4.25 (g)
Fat 17.59 (g) of which saturated 4.66 (g)of which unsaturated 2.62 (g)
Fibers 1.62 (g)
Sodium 110.26 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the base, we will use a ready-made puff pastry roll

8 oz cream cheese (like Philadelphia)
1/2 cup powdered sugar
1/2 lemon juice
1/2 lemon zest
2 1/2 cups blueberries (fresh)
2 tbsp granulated sugar
1/2 lemon juice
1/2 cup all-purpose flour
2 tbsp granulated sugar
1/4 cup butter (melted)
1/2 lemon zest

Tools

3 Bowls
Baking dish
Spatula

Steps

Preheat the oven to 400°F.

In a medium bowl, using a rubber spatula, mix the cream cheese, powdered sugar, lemon zest, and lemon juice until combined.
In another bowl, combine the blueberries, granulated sugar, and lemon juice and mix with a spoon.
In another bowl, place the granulated sugar and lemon zest and rub with your fingers until combined. Add the flour, mix with a spoon. Add the butter and mix again with your fingertips to form small balls (it should have the consistency of shortcrust crumble).
Roll out the puff pastry in a 9-inch diameter baking dish lined with parchment paper. Prick the bottom. Pour in the cream cheese and level with a spatula. Add the blueberries mixed with sugar and distribute them evenly. Finally, sprinkle everything with the crumble.
Bake in a preheated oven at 400°F for about 35 minutes: the pastry should be cooked, puffed, and slightly golden. Baking times may vary depending on the type of oven, the size of the baking dish, and the thickness of the cream cheese. Once ready, let it cool before removing it from the dish and serving.

NOTES AND SUBSTITUTIONS

PUFF PASTRY You can also make this Lemon Blueberry Tart with a shortcrust pastry base.

BLUEBERRIES This recipe also works with other types of berries like strawberries, raspberries, or blackberries.

LEMON The citrus flavor goes well with berries and cream cheese. For a less tangy taste, you can use oranges. However, since the zest is also used, make sure to buy only untreated lemons or oranges.

MASCARPONE: You can substitute mascarpone with cow’s ricotta, flavoring it always with lemon or orange. If you use ricotta, I suggest adding an egg to the mixture; otherwise, it would be too soft after baking.

STORAGE

The Blueberry and Lemon Tart, like all preparations that use a puff pastry base, should be enjoyed as soon as they are made to retain their crunchiness. If you have leftovers, you can store the dessert in an airtight container in the fridge for up to 2 days. Before serving, slightly warm it in the already hot oven or microwave.

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