Blueberry Tart

I found this in the Real Simple magazine. They have a great mix of super healthy, but kinda fancy recipes. Keep in mind I eat a lot of toddler friendly food, so it really doesn't take much to be fancy in my book! The store I buy all my produce at recently had a really good sale on their blueberries, $0.99/lb, so I bought 6 lbs and froze them. (for more on how to freeze berries see end of post.) I was excited to come across this recipe because I had been looking for a way to use them besides the general smoothies and cereal toppings.

Blueberry Tart

1 8 oz sheet frozen puff pastry, thawed

1 lg egg, beaten

1 T granulated sugar

4 oz cream cheese, softened

1/4 C heavy cream*

1/2 t grated lemon zest

3 T powdered sugar

2 C blueberries

1. Heat oven to 350 F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10x12 rectangle. Transfer to a parchment-lined baking sheet. (I just greased mine with Pam and it was fine, but it did stick a little. if your doing this for guests or if the presentation is important to you definitely use the parchment paper)
2. Using the tip f a knife, score a 1 inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18-22 minutes.
3. Using tip of knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry to flatten it. Let cool to room temperature, 15-20 minutes.
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 T 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 remaining powdered sugar.

*I used real heavy cream for this but I don't usually have it on hand so when a recipe calls for it I usually use this recipe to make a substitute. It won't whip like the real stuff, but as an ingredient it works great!

3/4 C Milk

1/3 C Butter

1 T flour

Melt butter. Pour into milk and stir. Once combined add flour.

Freezing Berries

If you want to freeze berries, but don't want them to end up the clumpy mess you get when buy them at the store try this. Line a baking sheet with foil and spread berries evenly. Freeze until solid, then transfer to a sturdy freezer bag. Because you froze the individual berry they won't stick together, thus allowing you to pull out exactly the amount you need.