Danish Frozen Blueberry Tart

Zest the lemon using a fine grater. Then cut the fruit in half and squeeze the juice from one half.

Place the frozen blueberries, lemon juice, cornstarch, a pinch of salt, and powdered sugar into a small saucepan. Stir and set over medium heat.

Cook the filling for about 5 minutes, stirring occasionally, until the berries begin to burst and release their juices. If using fresh blueberries, keep in mind that the berries will start releasing juice a bit faster.

Then simmer for another 30 seconds until the mixture thickens slightly. Let it cool and refrigerate for at least 1 hour.

Combine the cream cheese, lemon zest, vanilla, and powdered sugar.

Lightly whisk the egg with a fork. Add half of the beaten egg to the cheese mixture and stir until smooth and creamy.

Prepare an 8–9 inch (20–24 cm) baking pan. Grease the bottom and sides with a small amount of butter.

Place the dough on a floured surface. Roll it out into a 5 mm thick layer.

Transfer the dough into the pan, pressing it firmly against the bottom and sides. Leave the excess dough hanging over the edges of the pan.

Spread the cream cheese filling in the center of the dough and smooth it out.

Gently fold the hanging edges of the dough inward over the filling, creating loose folds.

Cover the pastry with a towel or plastic bag and let it rest at room temperature for 50–60 minutes to let the dough rise.

Preheat the oven to 375 °F (190 °C). Brush the surface of the dough with the remaining half of the beaten egg.

Bake the tart for 30–40 minutes until golden brown. After baking, let it cool for at least 1 hour.