SERVES 6
TOTAL TIME: 45 minutes
This recipe is based on Pepperidge Farm puff pastry, which is the most widely available brand; one sheet measures 9½ by 9 inches. Be sure to let the puff pastry thaw completely before using, otherwise it can crack and break apart. To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 to 60 minutes. Smooth jelly (rather than chunky jam or preserves) is a must for this recipe. You can use any combination of berries here; just be sure to have 15 ounces of fruit in total. Do not use frozen berries. See the photos that follow the recipe.
|
1 |
(9½ by 9-inch) sheet frozen puff pastry, thawed |
|
1 |
large egg, lightly beaten with 2 tablespoons water |
|
4 |
ounces cream cheese, softened |
|
½ |
cup plus 2 tablespoons strawberry jelly |
|
1 |
teaspoon vanilla extract |
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15 |
ounces (3 cups) blackberries, blueberries, raspberries, and/or hulled and quartered strawberries |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
2. Unfold pastry, lay it on prepared baking sheet, and brush with egg wash. Bake pastry until fully puffed and golden, about 15 minutes, rotating baking sheet halfway through baking. Transfer pastry to wire rack and let cool slightly.
3. Meanwhile, mix cream cheese, 2 tablespoons jelly, and vanilla together in bowl; set aside. In large bowl, microwave remaining ½ cup jelly until bubbly, 30 to 60 seconds. Let hot jelly cool slightly, then add berries and gently toss to coat.
4. Using tip of paring knife, cut ½-inch border around edge of cooled pastry. Press center of pastry down to rest about ¼ inch lower than edge. Spread cream cheese mixture over center of pastry, then spoon berries over top. Refrigerate tart until jelly is set, about 10 minutes. Serve.