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Blueberry Tart


Flour for the work surface 1 8-oz. sheet frozen puff pastry, thawed


1 lg. egg, beaten


1 Tbsp. granulated sugar 4 oz. cream cheese, softened 1/4 cup heavy cream 1/2 tsp. grated lemon zest 3 Tbsp. confectioners’ sugar 2 cups blueberries


Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to parchment-lined baking sheet.


Raspberry Fool


2 cups raspberries 1/2 cup sugar


1 1/2 cups heavy cream


Place the raspberries in a medium bowl and slightly mash with the back of a large spoon. Add 1/4 cup of the sugar and stir gently.


Whip the cream with the remain- ing sugar to stiff peaks. Gently fold in the raspberries, leaving streaks throughout the cream.


Spoon the fool into individual des- sert glasses or bowls.


Berries and Coconut Cream


2 lbs. mixed berries (such as black- berries and raspberries) 2 Tbsp. granulated sugar 2 Tbsp. fresh lime juice 1 cup heavy cream 1/2 cup cream of coconut


In a large bowl, gently toss the berries, sugar, and lime juice. With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.


Using the tip of a knife, score a 1-inch border around the pastry with- out cutting all the way through. Brush the border with the egg and sprinkle with granulated sugar. Bake until golden and puffed, 18 to 22 minutes. Using the tip of a knife, rescore the border of the cooked pastry with- out cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread cream cheese mixture evenly within the borders of the pastry.


Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confec- tioners’ sugar.


Hidden Account Number


If you see your account number in this newsletter, call our office, identify yourself and the number. We will credit your electric bill $25. The number may be located anywhere in the newsletter and is chosen at random. If you don’t know your account number, call our office or look on your


bill. To get the credit, you must call before the next month’s newsletter is mailed.


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