Look at me actually posting something seasonal, and appropriate for the upcoming 4th of July holiday! I always seem to have the worst timing when it comes to recipes I make, and I always want things like pumpkin at totally inopportune and unseasonal times (umm...like now. It's hot here and I'm craving fall.)
I have to put my desire for fall aside for now, because berries are so gosh darn delicious in the summer that they almost make this disgustingly hot season worthwhile. I do not like summer at all. I just despise the heat and humidity, and all the people who tell me that my hair "doesn't look that bad" when it frizzes so much that I look like Art Garfunkel's long lost sister. The only thing I like about this season is that berries aren't sour and disgusting in June, July, and August like they are the rest of the year. Strawberries, blueberries, blackberries, and raspberries are my favorite fruits, and I usually eat them all before I have a chance to bake with them.
Come on, look how pretty? Who wouldn't scarf all these down before making dessert? These practically are a dessert! (As you can tell from the pic below I originally planned to use strawberries on the tart too, but changed my mind and just ate them!)
Inhale all the berries you want for the next couple months, but make sure you set aside a small stash to make this tart. It was one of those desserts that I didn't have high expectations for - I just thought it would be something for Jeff and I to snack on - and it totally blew both of us away. We may have polished off the whole tart in two days. It's fruit, so it's ok.
Here's what you'll need:
Flour for your work surface
1 sheet frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons powdered sugar, divided
A combination of blueberries and raspberries (blackberries and strawberries would also be great!) I didn't measure the fruit, just eyeball it according to your own tastes.
Preheat the oven to 375 degrees. On a lightly floured surface, slightly roll out puff pastry sheet, and transfer it to a parchment lined baking sheet. Gently score a 1 inch border around the edge of the puff pastry with a knife, being careful not to cut all the way through. Brush beaten egg on the border you've created, and sprinkle with granulated sugar. Bake until golden and puffed, about 18-22 minutes.
Using the tip of a knife, gently re-score the border of your puff pastry without cutting through. Gently flatten the center of the pastry sheet. Cool at room temperature for about 20 minutes.
While cooling, make the cream cheese mixture. Beat the cream cheese with an electric mixer until smooth. Add the heavy cream, lemon zest, and 2 tablespoons powdered sugar, and beat again until smooth. Spread the mixture in the middle of the cooled pastry sheet.
Arrange your fruit in desired pattern, and sprinkle with the remaining powdered sugar. Store leftovers (if there are any!) in the fridge.
Source: Real Simple