Puff Pastry Tarts with Twangy Blueberry Sauce
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Ingredients
- 1 sheet puff pastry
- 1 egg
- 1 teaspoon water
- Pinch of salt
- 4 ounces cream cheese, room temperature
- 4 tablespoons sugar
- 1 teaspoon vanilla
- A good pinch of salt
- 1 cup heavy cream
- 3 cups | 510 g fresh or frozen blueberries
- 1/4 cup | 50 g granulated sugar
- 2 teaspoons tapioca flour
- Good pinch of salt
- 1 tablespoon best-quality balsamic vinegar
- 1 teaspoon vanilla
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Preparation
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.
Step 12
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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.
