Call It Spring – [Strawberry Cream Cheese Tart]

This past weekend I was inspired to bake a spring dessert, as strawberries were already on sale at my local grocery store!  I wanted to make something easy, so I decided to bake a large Strawberry Cream Cheese Tart with puff pastry.  The hardest part was waiting for the puff pastry to defrost. :)  I took a couple different recipes online and combined them to make this simple recipe.  You can also decorate it with chocolate drizzle or icing sugar before serving.  It’s a simple recipe to kick off spring and start utilizing fresh fruit as it comes into season!
OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

Recipe (1 large tart)

Pastry Tart
1 thawed sheet of puff pastry
1 egg, beaten to brush on pastry
2 teaspoons of sugar to sprinkle

Cream Cheese Spread
1/2 bar of cream cheese, softened
2 tablespoon butter, softened
1 teaspoon lemon zest
1 cup icing sugar
1 1/2 cup of sliced strawberries

PREHEAT: oven to 400 after puff pastry has thawed.

ROLL OUT: the thawed puff pastry and then fold in boarders slightly.  Take a fork and poke holes throughout the puff pastry.  Lastly brush the pastry with egg and dust sugar.

BAKE: for 18 – 20 minutes until pastry is just browned.

CREAM: together cream cheese, butter, and lemon until well combined.  Add in icing sugar 1/2 cup at a time and beat until cream cheese spread is smooth.

 

ASSEMBLE TART: once puff pastry has cooled down.  Spread the cream cheese mixture over the puff pastry and then add the freshly cut strawberries for toppings.

pinterest pink flambeinstagram ultramarine greenEmail french roast

#RecipeTags
#CallitSpring
#StrawberrySeason
#SpringintoSpring

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s