1/2 box puff pastry, thawed and rolled and cut into 6 rectangles approximately 3 x 4 inches
1 egg, lightly beaten
1 c. blueberries
2 Tbsp honey
2 oz. spreadable cream cheese
2 Tbsp powdered sugar
1 tsp Kawartha Spice Coffee & Dessert Rose Sprinkle
1/2 c. 35% whipping cream
1/4 c. lemon curd
powdered sugar and Rose Sprinkle for garnish
Preheat oven to 400 F
Place puff pastry rectangles on a parchment-lined baking sheet and score along edges about 1/2 inch from outer edges. Pierce the center with a fork in a couple of places. Return to fridge to ensure pastry is cold.
Beat egg with a small amount of water. Brush pastry edges with egg wash and bake for roughly 18 minutes until pastry is puffed and light golden brown. Cool completely and push down center if necessary to create indentation.
Combine blueberries and softened honey and set aside.
In mixer blend cheese, powdered sugar and Rose spice blend until smooth. Slowly add cold whipping cream and beat until soft peaks form. Gently fold in lemon curd. Refrigerate until ready to use.
When ready to serve evenly divide lemon mixture on top of pastry leaving edges uncovered. Top with blueberry mixture then sift powdered sugar and a bit of Rose sprinkle spice over top.
Recipe tested by Carol Turner @carolturner9319 * Photo of Tarts by Kawartha Spice Co. * Product Photo by thefoodstudio.ca