Ingredient Substitution Guide

1. Cook the blueberry topping: 

   1. Step 1

      In a small saucepan, combine the frozen blueberries, lemon juice, cornstarch, salt and ⅓ cup powdered sugar and stir until the blueberries are evenly coated. Set the saucepan over medium-high heat and cook, stirring often, until the blueberries have burst and released their juices and the mixture bubbles gently, about 5 minutes. Reduce the heat to medium and continue to cook, stirring, just until the mixture is thickened and the liquid thickly coats the back of a spoon, another 30 seconds. Remove the saucepan from the heat and set aside to cool slightly. Transfer the blueberry topping to a lidded container, cover and refrigerate until cold, at least 1 hour.

2. Make the cheese filling: 

   1. Step 2

      In a medium bowl, combine the cream cheese, lemon zest, vanilla and the remaining 2 tablespoons of powdered sugar. Pour in half of the beaten egg (eyeballing it is fine; reserve the remaining egg for a later step) and work the mixture with a flexible spatula until thoroughly combined, then switch to a whisk and beat vigorously until any cream cheese lumps are eliminated and the mixture is slightly fluffy, about 1 minute. Cover the mixture and set aside at room temperature.

3. Prepare the pan: 

   1. Step 3

      Use your fingertips to coat the bottom and sides of the tart pan with a thin layer of butter. Set the pan aside. 

4. Roll out the dough: 

   1. Step 4

      Roll out the chilled Danish dough on a lightly floured surface, dusting with more flour as needed to prevent sticking, into a 14-inch round (or as close to a round as you can get it, since the dough starts out as a rectangle). Use a wheel cutter (or a chef’s knife) to trim the dough to a smooth, even, 13-inch round. Gently fold the circle in half and then in half again, then transfer it to the prepared pan, orienting the point of the dough in the center of the 9-inch tart pan. Unfold it, letting the excess hang over the sides, and press the dough firmly into the bottom and against the sides of the pan to eliminate air pockets.

5. Assemble the tart: 

   1. Step 5

      Scrape the cheese filling into the center of the tart and spread with the back of a spoon or an offset spatula in an even layer all the way to the sides. Fold the overhanging pastry up and over the filling, letting it drape in haphazard folds all the way around (don’t press it down into the filling).

6. Proof the tart and heat the oven: 

   1. Step 6

      Cover the tart lightly with plastic wrap and let sit at room temperature until the pastry is very puffy and the layers of dough have separated and expanded along the edge, 50 to 60 minutes. In the meantime, arrange an oven rack in the center position and heat the oven to 375 degrees.

7. Bake: 

   1. Step 7

      Uncover the tart and brush the smooth surfaces of the pastry with the remaining beaten egg, working it into the folds (try to avoid brushing the exposed layers). Place the tart on a rimmed baking sheet and transfer to the oven. Bake until the pastry is a deep golden brown and the center is puffed and the filling is browned in spots, 30 to 40 minutes. Remove the tart from the oven and set aside on a wire rack to cool in the pan, at least 1 hour.

8. Serve: 

   1. Step 8

      Pop the tart base out of the ring and place on the work surface. Dust the pastry edge with more confectioners’ sugar, then slide the tart onto a serving platter. Spoon some (or all) of the blueberry topping into the center of the tart. Slice with a serrated knife and serve with more of the blueberry topping on the side.

Tip

• DO AHEAD: The tart will keep at room temperature, loosely covered, for several days but is best served the day it’s baked. The blueberry sauce and cheese filling can be made 1 day ahead, covered, and refrigerated. Let the cheese filling come to room temperature before assembling the tart.