Name: Blueberry Jam Pastry Recipe
Cook time: 18 min
Total time: 18 min
Yield: 6 servings
Ingredients: 400 g puff pastry, from the refrigerated section; 150 g blueberries (1 cup); 30 g sugar (2½ tbsp); 1 tsp cornstarch; 250 g quark or unsalted cream cheese (1 cup); 1 egg; 50 g sugar (¼ cup); 15 g cornstarch (1½ tbsp); some freshly ground vanilla (from a vanilla mill); zest of ½ lemon; 80–90 g fresh blueberries (½–⅔ cup); a few thin lemon slices or small lemon wedges; powdered sugar for dusting

Directions

1
Grease the tartlet molds well with butter and chill until ready to use.
2
Cut out circles from the puff pastry, about 10 cm in diameter, and place them loosely into the molds. Press gently with your hands.
3
Prick the bases several times with a fork.
4
Cut small round pieces of parchment paper, place them into the molds, and press down gently. Fill with ceramic baking beans or pie weights.
5
Blind-bake at 180°C (350°F), top and bottom heat, for about 15 minutes until the edges are lightly golden.
6
Remove from the oven, take out the baking beans and parchment paper, and let the bases cool briefly.
7
For the filling, mix quark or unsalted cream cheese, egg, sugar, vanilla, lemon zest, and cornstarch until smooth.
8
Divide the cheesecake filling between the prebaked bases and tap the molds lightly on the work surface.
9
Bake again at 180°C (350°F), top and bottom heat, for about 18 minutes until the filling is set.
10
Let the tartlets cool completely.
11
For the blueberry jam, cook the blueberries and sugar until soft. Stir in the cornstarch and simmer briefly until thickened. Pass through a fine sieve and let cool completely.
12
Add about 1 tbsp blueberry jam to the center of each tartlet.
13
Decorate with fresh blueberries and a thin lemon slice or small lemon wedge.
14
Lightly dust with powdered sugar before serving.