Blueberry Danish Tart

Ingredients

• 2 cup Frozen blueberries (Do not thaw)
• 1 tsp Lemon zest and fresh lemon juice (Finely grate the zest; use the juice from 1 large lemon)
• 1.5 tsp Cornstarch
• Salt (Pinch)
• 0.333 cup Powdered sugar (Plus 2 tbsp; divided, with more for serving)
• 8 oz Full-fat cream cheese (At room temperature)
• 1 tsp Vanilla extract or vanilla paste (Use 1 tsp vanilla extract or 1/2 tsp vanilla paste)
• 1 Large egg (Thoroughly beaten and divided; half goes into the filling and the remainder is used for brushing)
• Unsalted butter (At room temperature, for coating the tart pan)
• 1 recipe Classic Danish dough (Chilled; recipe not included in the source)
• All-purpose flour (For rolling)

Steps

1. 1

   In a small saucepan, combine the frozen blueberries, lemon juice, cornstarch, salt, and 1/3 cup of the powdered sugar. Stir until the blueberries are evenly coated.

2. 2

   Set the saucepan over medium-high heat. Cook, stirring often, until the blueberries burst, release their juices, and the mixture bubbles gently, about 5 minutes.

3. 3

   Reduce the heat to medium and continue cooking, stirring, just until the mixture thickens and the liquid coats the back of a spoon thickly, about 30 seconds more.

4. 4

   Remove the blueberry topping from the heat and let it cool slightly. Transfer it to a lidded container, cover, and refrigerate until cold, at least 1 hour.

5. 5

   In a medium bowl, combine the cream cheese, lemon zest, vanilla, and the remaining 2 tablespoons of powdered sugar.

6. 6

   Pour in half of the beaten egg, reserving the remainder for later. Mix with a flexible spatula until thoroughly combined.

7. 7

   Switch to a whisk and beat vigorously for about 1 minute, until any cream cheese lumps are eliminated and the mixture is slightly fluffy. Cover and set aside at room temperature.

8. 8

   Use your fingertips to coat the bottom and sides of a 9-inch tart pan with a removable bottom with a thin layer of room-temperature butter. Set the pan aside.

9. 9

   On a lightly floured surface, roll the chilled Danish dough into a 14-inch round, or as close to a round as possible. Dust with additional flour as needed to prevent sticking.

10. 10

    Use a wheel cutter or chef’s knife to trim the dough into a smooth, even 13-inch round.

11. 11

    Gently fold the dough circle in half and then in half again. Transfer it to the prepared tart pan, orienting the point of the folded dough in the center of the pan.

12. 12

    Unfold the dough, allowing the excess to hang over the sides. Press it firmly into the bottom and against the sides of the pan to eliminate air pockets.

13. 13

    Scrape the cheese filling into the center of the tart and spread it evenly all the way to the sides with the back of a spoon or an offset spatula.

14. 14

    Fold the overhanging pastry up and over the filling, letting it drape in haphazard folds around the tart. Do not press it down into the filling.

15. 15

    Cover the tart lightly with plastic wrap and let it stand at room temperature until the pastry is very puffy and the dough layers have separated and expanded along the edge, 50 to 60 minutes.

16. 16

    While the tart proofs, position an oven rack in the center of the oven and heat the oven to 375°F.

17. 17

    Uncover the tart and brush the smooth pastry surfaces with the remaining beaten egg, working the egg into the folds while avoiding the exposed dough layers.

18. 18

    Place the tart on a rimmed baking sheet and transfer it to the oven. Bake for 30 to 40 minutes, until the pastry is deep golden brown, the center is puffed, and the filling is browned in spots.

19. 19

    Remove the tart from the oven and cool it in the pan on a wire rack for at least 1 hour.

20. 20

    Release the tart base from the pan ring. Dust the pastry edge with additional confectioners’ sugar, then slide the tart onto a serving platter.

21. 21

    Spoon some or all of the chilled blueberry topping into the center of the tart. Slice with a serrated knife and serve with additional blueberry topping on the side.

Notes

The source calls for one recipe of Classic Danish dough but does not include that dough recipe. The crust is barely sweet, so the source recommends being generous with powdered sugar when serving. Nutrition values above are ingredient-level estimates and do not include the unspecified Danish dough, butter, or rolling flour.

Nutrition per serving

• dessert
• baked
• tart
• Danish pastry
• cheese Danish
• fruit dessert
• shareable
• holiday baking