Wednesday, July 3, 2013

Berry and Lemon Puffed Tart

Festive Fourth of July Tart
This could possible be a wash out....the cookout, the fireworks, the parade... all the fun!!!! Rain is predicted and right now it looks like I live next to a river and not a street. It is not supposed to RAIN on The Fourth of July.  Time to break out the umbrella while grilling and enjoy the indoors?? 
With all this time indoors I had time to whip up this SUPER easy festive tart.  Using fresh berries and puff pastry you will have a great dessert or breakfast.

Berry and Lemon Puff Tart
adapted from Real Simple 2009


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

  • Directions
  1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
  2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.  It will come out of the oven looking huge, don't fret!
  3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it.  Get it as flat as possible. Let cool to room temperature, 15 to 20 minutes.
  4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Refrigerate spread for about 10 minutes just to firm up a bit.  Spread the cream cheese mixture evenly within the borders of the pastry.
  5. Arrange the blueberries & strawberries in alternating rows over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.  It looks so professional and is so easy to do!

So enjoy your Fourth and let's remember rain or shine this holiday is about celebrating our independence.  So make a toast to the people and the families who help make this country fantastic.

Love and Tulips,
Nicole from Alpharetta