A tart made with fresh, in season, summer berries from A Bitchin' Kitchen - perfect for the 4th of July!
Flour for your work surface
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons powdered sugar, divided
A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.
Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.
Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes.
While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet.
Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.