You would think that living in a tropical climate, my children would indulge in local fruit. Mango, pineapple, maybe even papaya? No. They prefer really expensive fruit shipped from other places. So, we now have eight pounds of blueberries in the fridge, bought on sale at the grocery store.
Even though they can eat two pounds of berries in a day, I needed to bring a dessert over to a dinner party. Blueberry tart it is!
I used the Cream Cheese Pastry Dough from Martha Stewart’s Baking Handbook and this pastry cream recipe. My daughter’s job was to place the berries on top. It was delicious and easy. The pastry dough recipe is oh so good, so this will be my go-to dough for tarts and pies.
CREAM CHEESE TART DOUGH
Enough for 1 9-inch tart.
Adapted From Martha Stewart’s Baking Handbook:
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 ounces cream cheese, cold
In a bowl of a food processor fitted with a metal blade, combine flour, sugar, baking powder and salt and pulse several times to combine. Add butter and pulse until pieces are the size of peas. Add cream cheese and pulse into mixture resembles coarse crumbs. Turn out dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten into a square and wrap well with plastic. Chill dough for at least one hour and up to one day before using.