Even though it is in the mid 90s this week and I am dreading my 14 mile (PDR!) long run tomorrow, it feels like summer is slipping away. The annual Air and Water Show is this weekend and I can remember needing a long sleeve t-shirt to enjoy it on the lakefront in years past. This is also the weekend of the Healthy Living Summit which I am going to try to attend as much as possible after getting up at 6AM to run tomorrow. Even though I don’t write my blog as a “healthy living” style blog, I still enjoy keeping up with many of the bloggers in this community, especially to keep me motivated as I get into the hard last 8 weeks of my Chicago Marathon Training.
It has been fun to see the excitement of everyone as they slowly make their way to Chicago. It reminds me about when I came during college and feel in love with this city and just knew that I had to move here. The amazing architecture. Public Transportation. The Lake. The Food. Everything.
And to help soak up every last bit on summer, I made these blueberry cream tarts to use up some of a 5 pound box of blueberries from Mick Klug farms. They involve a few steps, but the result looks much more complicated than they really are. Perfect to bring as a dessert to a late-summer BBQ or street fest!
Blueberry & Cream Tarts
Recipe adapted from Sprouted Kitchen
1 8-oz. Sheet Frozen Puff Pastry, thawed
1 Egg, beaten
6 oz. Cream Cheese, room temperature
3 Tbsp. Honey, divided
3 Tbsp. Fresh Lemon Juice, divided
Zest of one Large Lemon
1 Cup Fresh Blueberries
Pre-heat oven to 375′
Unfold the the puff pastry and roll over it with a rolling pin about three times to thin it out a bit. Line a baking sheet with parchment paper or a Slipat. Using a 2 inch round cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment.
Using a paring or small 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, I used sparkling sugar but normal granulated would work. Bake on middle rack until golden and puffed, about 14 minutes.
Meanwhile, 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, rescore 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 pretty spoonful of berries on top of the creamy mixture. Serve at room temperature.