Blueberry & Cream Tarts Recipe

Organic blueberries are on the way! They will arrive in mid-June and we can’t wait. To celebrate, we have this amazing Blueberry & Cream Tarts recipe that will bring out the amazing flavor of blueberries in a perfect summery dessert. If you’re as excited as we are about organic blueberries, you can pre-order yours now at

Blueberry & Cream Tarts Recipe

1 8-oz. Sheet Frozen Puff Pastry, thawed
1 Egg, beaten
6 oz. Reduced Fat Cream Cheese, room temperature
3 Tbsp. Honey, divided
3 Tbsp. Fresh Lemon Juice, divided
Zest of one Large Lemon
1 Cup Fresh Blueberries
Lemon zest and powdered sugar for garnish, optional

Set your oven to 375. Unfold the puff pastry and roll over it with a rolling pin about three times, just to thin it a bit. Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment. Using a paring knife, score a 1/4” thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 14 minutes. 

In the meantime, mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge. Remove the tarts, re-score the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart.

Put the blueberries in a bowl. Warm the remaining 1 Tbsp. honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last 1 Tbsp. of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature. Garnish with fresh lemon zest and a sprinkle of powdered sugar if you please.

Courtesy of Sprouted Kitchen

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