- 1 x 375g Packet Carême Butter Puff pastry, defrosted
- 250g cream cheese
- 80g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 x 125g punnet blueberries (or raspberries)
- 1 egg beaten
- 2 tablespoons berry jam for glazing (optional)
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Step 1 - click here to display
Preheat oven to 200c fan-forced (220c non-fan).
For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined (or mix in a Thermomix mix on speed 4 until combined).
Step 2 - click here to display
Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.
Step 3 - click here to display
Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.
Step 4 - click here to display
Step 6 - click here to display
Brush the pastry with the beaten egg and bake for 10 minutes at 200c fan-forced (220c non-fan). Then reduce the oven to 180c fan-forced (200c non-fan) and continue to bake for 20 minutes or until golden brown. Once baked heat the jam to a spreadable consistency, using a pastry brush glaze the tarts with jam
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