Pies & Tarts

Cherry Blueberry Tart

June 25, 2020

Pastries can be intimidating but you don’t have to start from scratch. I found some Dufour Classic Puff Pastry dough in my freezer, along with frozen blueberries and the last of a bag of cherries in my crisper. I’m half way there.

Make sure to remove the pits from the cherries. I use the end of a vegetable peeler. Fresh or frozen cherries may be used in this recipe.

You’ll need 1 cup of washed, pitted cherries and 1 cup of blueberries.

To make the dough squares, roll dough into a 10-inch square on a lightly floured surface, then cut into four squares. Place on a parchment lined baking sheet before adding the filling.

TWO WAYS:

CREAM CHEESE FILLING: Combine 1/2 cup heavy whipping cream with 1 teaspoon of sugar. Whip with mixer until soft peaks form. Set aside. In a separate bowl, whip 2 ounces of softened cream cheese until smooth. Fold in half of the whipped cream. Save the other half to top the tart when serving. Fold over edges of pastry to form a ridge. Brush edges with beaten egg, sprinkle with sugar then bake. Scoop cream cheese filling on to baked puff pastry, add fruit mixture on top. Add a dollop of remaining whipped cream. Serve.

FILLING ONLY: After placing cut puff pastry squares on parchment lined pan, add fruit mixture, then dot each with butter. Fold edges of pastry over to form a ridge to hold in the fruit mixture. Brush pastry with some beaten egg, then sprinkle with sugar. Bake for 20 minutes, or until bubbly and golden brown. Serve topped with whipped cream or vanilla ice cream.

Cherries are in season right now! They’re really good this year so make them a part of your summer recipes.

Cherry Blueberry Tart

By Morgan's Kitchen Serves: 4
Prep Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes

Cherries this season are amazing! Combine them with blueberries to make this sweet, juicy tart!

Ingredients

  • PUFF PASTRY DOUGH:
  • 1/2 package of frozen puff pastry, thawed
  • Egg, beaten
  • Suger, to sprinkle
  • FRUIT FILLING
  • 1 cup cherries, pitted, fresh or frozen
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon corn starch, (see notes section)
  • CREAM CHEESE FILLING
  • 1/2 cup heavy whipping cream
  • 1 teaspoon sugar
  • 2 ounces cream cheese, softened

Instructions

PUFF PASTRY

1

On a lightly floured surface, roll cold puff pastry into a 10-inch square. Then, cut into four squares.

2

Place on a parchment lined baking sheet.

3

If using cream cheese filling method, fold edges over to form a ridge. Brush edges with beaten egg, sprinkle with sugar then bake at 425 degrees F for 20 minutes (or per instructions on box).

4

If baking with fruit, add fruit mixture, then dot each with butter. Fold edges of pastry over to form a ridge to hold in the fruit mixture. Brush pastry with some beaten egg, then sprinkle with sugar. Bake for 20 minutes, or until bubbly and golden brown.

FRUIT FILLING

5

Combine cherries, blueberries, lemon juice, sugar, water and cornstarch in a small saucepan over medium heat. Stir to dissolve sugar for about 4 to 5 minutes. Remove from heat and set aside to cool.

CREAM CHEESE FILLING

6

Combine heaving whipping cream with sugar. Whip with mixer until soft peaks form. Set aside.

7

In a separate bowl, whip softened cream cheese until smooth. Fold in half of the whipped cream.

8

Save the other half to top the tart when serving.

9

Scoop cream cheese filling on to baked puff pastry, add fruit mixture on top. Add a dollop of remaining whipped cream. Serve.

Notes

Add 1 tablespoon of cornstarch for the traditional thinner sauce, 2 tablespoons for a thicker sauce. You may also use the same amount in flour instead.

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