Puffy pastry is kind of magical. The dough starts out flat then transforms into an impossibly light and crispy crust when baked. Add a lemon blueberry filling and you’ve got something truly enchanting.
1 sheet puff pastry
1/4 cup granulated sugar
1 large egg
1/4 cup heavy cream
Zest and juice of a lemon
1 pint blueberries
Preheat oven to 400 degrees F. Line the baking sheet with parchment paper or a silicone mat.
Bake the puff pastry. Remove the puff pastry from the package and let it thaw on the counter for 15 minutes, just until soft. Using a rolling pin, flatten out any creases. Transfer the pastry to the prepared baking sheet. Fold over 1 inch of each edge to make a border. (This will be the crust.) Using the fork, poke the pastry all over, about 10 times. Place a second sheet of parchment paper over the pastry and cover the center square with the dried beans or pie weights (don’t cover the folded edges). This will help the pastry stay flat during baking. Transfer the pan to the preheated oven. Bake the pastry for 20 minutes. Remove the pan from the oven and let cool for 10 minutes. Keep the oven on.
Prepare the filling. In the large bowl, whisk together the sugar, egg, cream and lemon zest plus juice until smooth.
Fill the tart. When cool, remove the dried beans or pie weights from the pastry. (Don’t throw them away! You can reuse them.) Pour the prepared filling into the empty crust.
Bake. Reduce the oven temperature to 300 degrees F. Place the pan back in the oven. Bake the tart for 35 to 40 minutes until the filling is set.
Add the blueberries. Remove the pan from the oven and let cool for 5 minutes. When cooled slightly, arrange the blueberries on top of the filling.
Let cool. Allow the tart to fully cool for 20 minutes before serving.