Blueberry Tart with Almond Cream Filling
Puff pastry topped with a creamy almond filling sprinkled with blueberries.
Servings 12
Calories 163kcal
Ingredients
- 1 Pepperidge Farm Puff Pastry Sheet thawed
- 1 egg white
- ¾ cup granulated sugar
- 1-8 ounce package cream cheese softened
- 1 teaspoon almond extract
- ½ cup confectioners sugar
- ½ teaspoon almond extract
- 1 tablespoon milk
- 1-½ cups blueberries washed and patted dry with paper towel
Instructions
- Preheat oven to 400 degrees.
- Place thawed pastry sheet on parchment lined large cookie sheet.
- Roll out pastry with pastry roller. Score edges of pastry with knife and prick pastry with fork tines all over top of the pastry to prevent a full puff.
- Whisk the egg white until foamy. Brush the egg white over the puff pastry dough.
- Bake the puff pastry for 15 minutes, or until golden brown. Remove from oven and cool.
Make the almond cream:
- In a medium bowl with hand mixer, blend together cream cheese, granulated sugar, and 1 teaspoon almond extract. Set aside until puff pastry is finished baking and cooled.
- Spread almond cream over top of puff pastry. Sprinkle with blueberries and sliced almonds.
- Make drizzle by stirring together confectioners sugar, ½ teaspoon almond extract and milk. Drizzle over top of tart. Makes 12 servings
Video
[adthrive-in-post-video-player video-id="5u6MRQgp" upload-date="2018-03-25T00:00:00.000Z" name="Blueberry Almond Cream Tart" description="If you need an easy to make recipe for a special occasion moment this spring, then look no further! This Blueberry Almond Cream Tart is absolutely delicious! Almond cream tops a Puff Pastry sheet and is buried in blueberries, slivered almonds and then drizzled with a sweet glaze!" player-type="default" override-embed="default"]
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 71mg | Fiber: 1g | Sugar: 20g