- Cooking Time:
- Preparation Time:
- 1 sheet of frozen puff pastry, (like Pepperidge Farm) thawed overnight in refrigerator
- 2 tsp granulated sugar
- 1/8 teaspoon cinnamon
- 4 oz cream cheese, softened
- 1/2 cup (plus 2 tablespoons) strawberry jelly
- 1 tsp vanilla extract
- 3 cups fresh berries of choice
- Adjust oven rack to upper middle position and heat oven to 425F.
- Line a baking sheet with parchment paper, and unfold the thawed puff pastry on it.
- Brush a 1/2 inch border along edges of pastry with water.
- Fold the long edges of pastry over by about 1/2 inch, then the short edges, so you have created a frame.
- Using a paring knife, lightly score the folded edges of the pastry lengthwise.
- Combine the sugar and cinnamon, then sprinkle mixture on inside of the pastry box, covering surface evenly.
- Prick the sugared surface liberally with a fork, to prevent it from puffing while baking.
- Transfer to oven and bake until pastry and sugar are deep golden brown, 15 to 22 minutes.
- Transfer to wire rack and allow to cool completely, at least an hour.
- In a small bowl, stir the softened cream cheese till smooth; add the 2 tablespoons of jelly and vanilla and combine well.
- Spread the cream cheese mixture over the inside of the cooled pastry casing.
- Place the 1/2 cup of jelly in a microwave-safe bowl, and microwave until jelly melts, about 30 seconds.
- Place fruit in a bowl and drizzle with the melted jelly, just until all the berries are coated.
- Spoon berries over the cream cheese mixture, and refrigerate until jelly is set, at least one hour and up to 4 hours, before serving.
- NOTE: I found that my tart casing still puffed up in the middle, but after it had cooled, I just scored around the edge of the lip and pushed it down a little to accommodate the fillings
NotesThis recipe is from the current issue of COOK'S COUNTRY magazine. After I made it, I adjusted their recipe a bit. The original calls for mixing the fruit in a bowl with 1/2 cup melted jelly and spooning it all onto the tart, but I found that amount of jelly to make the topping way too runny. Also, I docked the pastry after sugaring it instead of before as they instruct, as the docking holes are then plugged by the sugar. These little adjustments made a big difference, and results in a pretty spectacular dessert that requires little work!