Simply Scrumptious Blueberry and Almond Cheese Puff

Saturday, January 11, 2014 Add Comment Edit

From the kitchen of One Perfect Bite...This lovely tart is a scrumptious treat that's as easy to make as it is to eat. Commercially prepared puff pastry is perfectly acceptable to use in its preparation, and its use certainly makes assembly of the tart nearly effortless. There is also a bit of room to play with this recipe. You can swap raspberries for blueberries and mascarpone can, of course, replace the cream cheese that serves as the base of the tart filling. I do, however, strongly suggest you serve the tart the same day it is made. You'll find it loses its shard-like crispness and appeal if it sits around too long. I do hope you'll give this recipe a try. I know those of you who do will love this crisp tart. Here is how it's made.

Blueberry and Almond Cheese Puff...from the kitchen of One Perfect Bite

Ingredients:
1 sheet puff pastry, room temperature
1 egg
2 to 3 tablespoons toasted sliced almonds
Filling
1 (3-oz.) package cream cheese, room temperature
3 tablespoons granulated sugar
1/4 teaspoon almond extract
1 cup frozen blueberries
Glaze
1/2 cup confectioners' sugar, sifted
1-1/2 tablespoons heavy cream
1/4 teaspoon almond extract
Pinch of salt

Directions:
1) Unfold puff pastry and place in center of a sheet of parchment paper that has been cut to fit a baking pan. Pastry will have three approximately equal sections. Preheat oven to 375 degrees F.
2) Combine cream cheese, granulated sugar and almond extract in a small bowl and beat until combined and light. Spread cheese mixture down center section of puff pastry. Top with frozen berries.
3) On each side of filling, cut strips 1-inch wide from edges toward center. Fold strips at an angle across filling, sealing ends.
4) Beat egg with 1 tablespoon water. Lightly brush egg wash over surface of pastry. Sprinkle with almonds. Transfer parchment sheet to baking pan. Bake pastry for 25 to 35 minutes, or until golden brown.
5) Meanwhile, combine confectioners' sugar, cream, almond extract and salt in a small bowl and mix until smooth and blended. Drizzle over top of cooled pastry. Yield: 4 to six servings.