Blueberry Tart

[now while the recipe calls for blueberries, you could probably put any berry of your choice (including mixed) and it would be great!]

1, 8oz sheet of puff pastry, thawed
1 large egg, beaten
1T granulated sugar
4oz cream cheese, softened
1/4C heavy cream
1/2t grated lemon zest
3T confectioners' sugar
2C blueberries

1. heat oven to 375. on a lightly floured surgace, unfold pastry sheet and roll into a 10x12 rectangle. transfer to a parchment-lined baking sheet.
2. using the tip of a knife, score a 1" border aroudn teh pastry w/o cutting allt he way through. brush the border w/ the eggg and sprinkle w/ the granulated sugar. bake until golden and puffed, 18-22 min.
3. using the tip of a knife, rescore the border of teh cooked pastry w/o cutting all teh way through. gently press down on teh center of the pastry sheet to flatten it. let cool to room temperature for 15-20min.
4. meanwhile, w/ an electric mixer beat the cream cheese until smooth. add the cream, lemon zest and 2T conf. sugar and beat until smooth. spread the cream cheese mixture evenly w/in the borders fo the pastry.
5. arrange the blueberries in a single layer over the filling and sprinkle w/ the remaining tablespoon of conf. sugar.