Blueberry (or any fruit) Puff Pastry Tarts
Preheat oven to 400 degrees
one eight-ounce package of cream cheese
one-half cup of sugar
one tablespoon of lemon zest
one teaspoon of vanilla (or almond) extract; set aside.
Place puff pastry shells (thawed) one 10-ounce package on prepared cookie sheets. I like to use parchment for ease of clean-up.
Brush each with milk and sprinkle with tubinado sugar.
Bake in preheated oven until shells expand and turn golden brown ~10-14 minutes. Do not over bake.
Remove shells from oven, use a fork to remove the cap from each and set aside.
Spoon the cream cheese mixture (~ 2 teaspoons) into each shell, top with fruit. Place puff pastry cap on top of each shell over the berries (fruit).
Return to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes.
And what a beautiful fruit tart!
Finally, these are supposed to be the best chocolate chip cookies!