Puff pastry berry tart recipe

Puff pastry berry tart recipe

Per Serving

  • Calories 250 calories
  • Fat 17 g
  • Sitting Fat 7 g
  • Cholesterol 52 mg
  • Sodium 207 mg
  • Protein 5 g
  • Carb 21 g
  • Fiber 2 g

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

While using tip of the knife, score single-inch border round the pastry without cutting completely through. Brush the border using the egg and sprinkle using the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.

While using tip of the knife, rescore the border from the cooked pastry without cutting completely through. Lightly press lower on the middle of the pastry sheet to flatten it. Let awesome to 70 degrees, 15-20 minutes.

Ingredients

flour for that work surface
  • Check 1 8-ounce sheet frozen puff pastry, thawed
  • Check 1 large egg, beaten
  • Check 1 tablespoon granulated sugar
  • Check 4 ounces cream cheese, softened
  • Check 1/4 cup heavy cream
  • Check 1/2 teaspoon grated lemon zest
  • Check 3 tablespoons confectioners' sugar
  • Check

    2 cups particularly

    • Directions

    1. Heat oven to 375° F. On the gently floured surface, unfold the sheet of pastry and roll it right into a 10-by-12-inch rectangle. Transfer to some parchment-lined baking sheet.
    2. While using tip of the knife, score single-inch border round the pastry without cutting completely through. Brush the border using the egg and sprinkle using the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
    3. While using tip of the knife, rescore the border from the cooked pastry without cutting completely through. Lightly press lower on the middle of the pastry sheet to flatten it. Let awesome to 70 degrees, 15-20 minutes.
    4. Meanwhile, by having an electric mixer, beat the cream cheese until smooth. Add some cream, lemon zest, and a pair of tablespoons the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly inside the borders from the pastry.
    5. Arrange the particularly in one layer within the filling and sprinkle using the remaining tablespoon of confectioners’ sugar.

    By Sara Quessenberry

    Backed Tales

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