Easy Fresh Fruit Tart
Why I Love This Recipe
This 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!
Ingredients You'll Need
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