Monday, July 20, 2009
Blueberry & Strawberry Breakfast Tart: Delicious, Fancy & Tasty!
I found this recipe in "Real Simple" Magazine. I modified it slightly by doing the tart half in strawberries, half blueberries. It looks fabulous and tastes light, crispy/flaky, slightly sweet, and with the zing from the berries.
Flour for work surface
1 - 8 oz sheet frozen puff pastry - thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/2 tsp grated lemon zest
3 tablespoons confectioners' sugar
1 cup blueberries
1 cup strawberries
*Heat oven to 375 F. On a lightly floured surface, unfold the puff pastry and roll it into a 10 x 12 inch rectangle. Transfer to a parchment lined baking sheet (or just use lots of Pam)
*Using the tip of a butter 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 (18-22 minutes).
*Using the tip of the butter knife, re-score 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. Let is cool to room temperature, 15 minutes or so.
*Meanwhile, use an electic mixer to beat the cream cheese until smooth. Then add the cream, lemon zest, and 2 tablespoons of hte confectioners' sugar and beat until smooth. Spread the mixture evently within the borders of hte pastry.
*Arrange the Blueberries in a single layer covering half of the tart, adn sliced up strawberries over the other half (or could use just one or the other). Sprinke the remaining tablespoon of confectioners' sugar over the top of the tart, cut & serve!
Voila, this would be great for a family brunch, or even used for a nice summer dessert! It is super easy but will impress your family and friends.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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