Puff Pastry Tarts with Twangy Blueberry Sauce As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 1 sheet puff pastry1 egg1 teaspoon waterPinch of salt4 ounces cream cheese, room temperature4 tablespoons sugar1 teaspoon vanillaA good pinch of salt1 cup heavy cream3 cups | 510 g fresh or frozen blueberries1/4 cup | 50 g granulated sugar2 teaspoons tapioca flourGood pinch of salt1 tablespoon best-quality balsamic vinegar1 teaspoon vanilla Calories DessertsBakingDairyIntermediateQuick and EasySummerSweetSavoryFruitsSnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Line a half sheet pan with parchment paper. Step 2 Lightly flour your work surface, and gently roll out the puff pastry into a 10-inch square. Cut into 4 smaller squares. Step 3 Transfer the squares to the parchment-lined sheet pan. Moisten the dough edges with the egg wash, and fold the edges over about 1/2-inch on all sides. Step 4 Pierce the puff pastry square all over on just the bottom with a fork. Brush the tops of the folded dough edges with the egg wash. Step 5 Refrigerate the puff pastry for 30 minutes. Preheat the oven to 400°F. Step 6 Bake the puff pastry until brown and puffed, about 8-12 minutes. Press down on the center of the pastry, leaving the borders puffed up. Step 7 Return to the oven, and bake 8-12 minutes more, until the pastry is golden and puffed. Transfer to a wire rack to cool. Step 8 For the Cream Cheese Filling: In a mixer, whip the cream cheese, sugar, vanilla, and salt until light and fluffy. Add heavy cream and beat until stiff peaks form. Step 9 For the Twangy Blueberry Sauce: Cook half the blueberries over medium heat until they release liquid. Stir in sugar, tapioca flour, and salt. Step 10 Cook until fruit splits and juice is thick and glossy. Add vinegar and cook for another minute. Stir in vanilla and the remaining blueberries. Step 11 To assemble: Place cream cheese filling in the center of each tart, spread evenly, and top with blueberry sauce. Chef’s notes Store-bought puff pastry is fine, look for one made with real butter.The blueberry sauce can be served hot or cold.
