Berry tart

This dessert is the perfect ending for a summer meal. For July 4th, I used blueberries and strawberries to mimic the American flag, but you could use all strawberries or a mixture of berries. Puff pastry may be intimidating, but after working with it once or twice, you will be a pro. This recipe was inspired by RealSimple.

  
    Recipe serves
    Active time
    Total time
  

    8 people
    20m
    50m
  

  
    Special equipment needed
  
    Parchment paper
  
    Rolling pin
  
    Ruler
  
    Baking sheet
  
    Mixer

  
    Ingredients
  
    1 8-ounce sheet frozen puff pastry, thawed, refrigerated
  
    All-purpose flour
  
    1 egg, lightly beaten
  
    1 – 2 tablespoons granulated sugar
  
    6 ounces cream cheese
  
    1/3 – 1/2 cup cream
  
    1/4 teaspoon lemon extract
  
    4 – 6 tablespoons confectioners sugar
  
    2 – 3 cups berries of your choice

  
    Variations
  
    • Use orange or mint extract instead of lemon extract.
  
    • Use a mixture of berries.

  
    Storage
  
    • The tart can be made a day or two ahead. Cover loosely with foil and refrigerate for 2 – 3 days.

  
    Instructions
  
    • Preheat oven to 375º.
  
    • Cut a 12 x 14-inch piece of parchment paper and put it on a baking sheet.
  
    • The puff pastry needs to remain cold, so work quickly through this step. Lightly flour the work surface. Remove the pastry from the refrigerator. The puff pastry should be about 9 1/2 x 9 1/2 inches. Starting fron the center and moving toward the edges, roll the dough into a 10 x 12-inch rectangle. It doesn't take much. Try to keep the edges as straight as possible. Transfer the pastry to the parchment paper.
  
    • Using the tip of a sharp knife, lightly and without cutting all the way through the pastry, cut a rectangle 1 inch inside the edges of the pastry. See photo below. Using a butter knife, straighten the edges, if necessary. This process is called scoring the pastry and allows steam to escape.
  
    • Brush the beaten egg on the outside 1-inch border. Sprinkle with the granulated sugar. Bake for 18 – 22 minutes until puffed and golden brown.
  
    • While the pastry is in the oven, prepare the filling. Cream the cream cheese until it is smooth. Add the cream and lemon extract and combine thoroughly. Add enough confectioners sugar to make it spreadable. Refrigerate until ready to use.
  
    • When the puff pastry is finished, it is time to score the pastry again. Without cutting through the bottom of the pastry, cut along the line you made before. The center of the pastry will sink. If it doesn't, gently push it down without mashing. Let the pastry cool for 20 – 30 minutes.
  
    • Carefully lift the pastry from the parchment paper. Using a butter knife to separate it if it sticks. If desired, transfer the pastry to a serving platter.
  
    • Spread the filling in the center of the pastry being careful not to touch the outer 1-inch border. Top with the berries of your choice.
  
    • You can serve this immediately, but it is better cold. Refrigerate 30 – 60 minutes.

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