Transfer the baked pastry to a wire rack to cool. Bake pastry until golden brown and puffed, about 15 minutes, rotating the baking sheet halfway. Unfold the puff pastry, lay it on the baking sheet and brush with the egg. Top slices with vanilla ice cream or sweetened whipped cream. Line a baking sheet with parchment paper. This tart can be served warm or at room temperature, and is best the day it is baked. Bake at 400☏ until tart edges are golden, about 25 minutes. Brush fruit with melted butter and sprinkle with sugar and cinnamon (or other spice, if using). ![]() Lay fruit in a single layer over the puff pastry within the border. Be careful not to cut all the way through the pastry. Score the pastry about 3/4-inch from the edges all the way around. Roll just a bit to a thickness of about 1/8 inch. Unfold the thawed puff pastry on a lightly floured surface. Using a hand-held mixer, beat together the cream cheese, sugar, lemon zest, and vanilla extract until smooth and creamy. Line a half sheet pan with parchment paper or a silicone liner. Transfer to a sheet pan lined with parchment paper and fold over a ½-inch border on all sides. Line a large baking sheet with a silicone liner or parchment paper. Roll thawed puff pastry out into a large 9 x 12-inch rectangle. How to make this easy summer fruit puff pastry tart While DuFour may be the better product, I typically bake with Pepperidge Farm and always have success. Pepperidge Farm is made with shortening, but is cheaper and available at practically any grocery store. However, DuFour is made with all butter and has slightly better flavor and texture. Bake for 15 minutes or until golden and risen. Place on a large, non-stick baking sheet and prick the pastry all over with a fork. There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm.ĭuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. Dust a work surface with some icing sugar and thinly roll out the pastry to about a 25cm x 30cm rectangle trim to neaten the edges. I usually leave the skins of peaches, nectarines and plums on, but you can peel them before baking if you prefer.Ĭhoosing the right store-bought puff pastry ![]() Keep berries whole, but other fruit should be sliced ½-inch thick or less. And so would apples and pears in the fall. I particularly love to make it with peaches or nectarines (pictured in this post), but other summer fruit such as plums, cherries and berries would be delicious too. You can use almost any kind of fruit for this easy puff pastry tart.
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