This post is sponsored by North Bay Produce
An easy Easter dessert recipe that’s almost too pretty to eat!
Recipes that taste wonderful, look impressive, and are quick to make are our favorites. This Easter tart delivers on all three: festive, delicious, and ready in about 30 minutes.
Start by placing two store-bought puff pastry sheets on parchment or wax paper, overlapping them by about 1/4. Use a rolling pin to join the sheets and slightly widen and lengthen the pastry. Trim the pastry into an egg shape with a pizza cutter. Fold or roll the edge of the pastry once or twice around the perimeter to create a rim. Brush the entire surface with egg wash, prick a few holes with a fork, then bake at 425°F (220°C) for 8–10 minutes or until golden and crisp. Allow the pastry to cool completely.
While the pastry bakes, make the filling by combining softened cream cheese, lemon curd, 1/3 cup sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla. Mix until smooth and creamy. When the tart shell has cooled, spread the filling evenly over the pastry, leaving the rolled edge clear.
To decorate like an Easter egg, arrange blueberries and pomegranate arils in alternating zig-zag rows across the filling, starting with a row of blueberries and filling the spaces with pomegranate seeds. If you make this tart outside of Easter, simply scatter the fruit evenly for a pretty, seasonal presentation that won’t read specifically as an egg.
Finish with a light brush of pastry glaze if desired and a sprinkle of decorative sugar for extra sparkle.
Blueberry and Pomegranate Tart
Ingredients
- 2 puff pastry sheets
- Egg wash
- 1 Tbsp sugar (for sprinkling)
- 1/3 cup sugar (for filling)
- 1/3 cup lemon curd
- 1 tsp vanilla
- 2 Tbsp heavy cream
- 4 oz cream cheese, softened
- 1 container blueberries
- 2–3 pomegranates (seeds/arils)
- Pastry glaze (optional)
- Decorative sugar (optional)
Instructions
- Place two puff pastry sheets overlapping by about 1/4 on parchment. Use a rolling pin to join and slightly enlarge them. Cut into an egg shape with a pizza cutter.
- Roll the edge of the pastry once or twice to form a rim. Brush with egg wash and sprinkle with 1 tablespoon sugar. Prick the surface a few times with a fork.
- Bake at 425°F (220°C) for 8–10 minutes, until golden and crisp. Let cool completely.
- For the filling, beat together 4 oz softened cream cheese, 1/3 cup sugar, 1/3 cup lemon curd, 1 tsp vanilla, and 2 Tbsp heavy cream until smooth.
- Spread the lemon-cream mixture over the cooled pastry, stopping at the rolled edge.
- Arrange blueberries and pomegranate arils in alternating zig-zag rows, or scatter them evenly for a non-Easter look.
- Optionally brush with pastry glaze and sprinkle decorative sugar. Serve and enjoy.
Prep Time: 15 minutes | Cook Time: 8–10 minutes | Total Time: ~23–30 minutes
Additional Info
Course: Dessert
Cuisine: Dessert
It’s hard to believe such a beautiful dessert comes together so quickly. Thanks to our brand partner North Bay Produce for inspiring this recipe. Look for North Bay blueberries and pomegranates at your local grocery store.
Will this Blueberry and Pomegranate Tart make your Easter menu? If you try it, leave a comment and tell us how it turned out.