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Yummy Fresh Strawberry Puff Pastry Tart

May 1, 2011 by Maureen 15 Comments

The other night I was cooking dinner and decided that the meal was good enough and I didn’t need to make a dessert.  After dinner, however, my stomach yelled, “Hey, what’s for dessert??”  You’ve heard that call too, I’m sure.  So what do you make in a hurry before the moment passes?

You make a fresh strawberry tart!

fresh strawberry tart

I always keep store bought puff pastry in the freezer. One of these days I’ll make my own and it will be much better but til then it’s puff pastry that comes in a roll and lives in my freezer.

Looks pretty good, doesn’t it?

I could have used a shortcrust dough and made a freeform tart but frozen puff pastry takes only a few minutes to prepare.  I cut the pastry into squarish rectangles and if I’d been worried about looking brilliant I would have cut a 2nd layer for the raised edge.  For the two of us I just folded it over and used this little free range beauty to egg wash the tarts.

egg yolk

I egg washed them and placed them in the fridge for about 10 minutes.  Not sure why but I always do.

puff pastry tart

After I took the tray out of the fridge I spread strawberry jam as the bottom layer.

how to make a strawberry tart

Then I put a thin layer of ricotta cheese and placed strawberries that I’d cut in half on top of that and then a dot of ricotta on top and drizzled with caramelized balsamic vinegar.

strawberry tart ready to be baked

When I was at my last cooking class I bought some pastry dough cutters like this one.  I cut out the leaf and placed it on the baking sheet and sprinkled demerara sugar on top and baked them for about 8 minutes.  I added them to the tops of the tarts just for a bit of decoration.

pastry cutter

This tart would be great with any berry or fruit or combination. I think I’ll try it with stewed rhubarb and strawberry next time.

strawberry tart

 

5.0 from 4 reviews
Yummy Fresh Strawberry Puff Pastry Tart
 
Print
Need a quick, attractive dessert? Fresh strawberry tart!
Author: Maureen
Recipe type: dessert
Serves: 6
Ingredients
  • Frozen puff pastry
  • strawberry jam
  • ricotta cheese
  • fresh strawberries
  • caramelized balsamic vinegar
Instructions
  1. Preheat oven 200C - 400F
  2. Thaw pastry
  3. Cut strawberries in half
  4. Spread baking paper on a cooking tray and spray with oil
  5. Cut pastry into squares and either cut strips to make a raised outer layer or fold over the edge of the puff pastry
  6. Egg yolk wash
  7. Place tray in fridge for 10 minutes
  8. Spread strawberry jam on tarts
  9. Add a teaspoon or two of ricotta cheese over jam
  10. Add several cut strawberries on top of ricotta
  11. Add small drop of ricotta on top
  12. Drizzle with caramelized balsamic vinegar
  13. Bake for 15 minutes until pastry is golden and puffed
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1.2.4

 

Filed Under: Desserts

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Comments

  1. Nelly Rodriguez says

    May 1, 2011 at 4:17 am

    Such a great idea, and I love how puff pastry just solves the dessert issue so quickly. Love the ricotta addition 🙂 thanks for sharing, I’ll now make sure to always have puff pastry in the freezer!

    Reply
  2. Martyna@WholesomeCook says

    May 1, 2011 at 7:48 am

    Yum! I love puff pastry for the ease of preparation of both savoury and sweet dishes. I can only imagine how lovely tge crusts taste with beautiful fresh strawberries! Yum

    Reply
  3. Gourmantine says

    May 1, 2011 at 6:55 pm

    This is such a cute dessert! Perfect with all the strawberries in season, thanks for sharing 🙂

    Reply
  4. Ask Ms Recipe says

    May 1, 2011 at 8:52 pm

    Stopping in with from Ask Ms Recipe. I’ve got a food linky on Marvelous Menu for you to link so we can visit each other. It’s posted on Monday, no need for menu anything food related is okay.

    Until Next time,
    Nina

    Reply
  5. Xiaolu @ 6 Bittersweets says

    May 1, 2011 at 9:46 pm

    Beautiful! I love the leaf cutouts =D

    Reply
  6. Yudith says

    May 2, 2011 at 12:24 am

    Strawberries aren’t in season yet in my area; but this recipe would be wonderful to use up those gorgeous summer berries. I LOVE balsamic vinegar with strawberries.

    Reply
  7. Jill Colonna says

    May 2, 2011 at 12:33 pm

    Looks SO good, pretty and on top of it, easy! Fantastic. Love the leaf cut-outs, too.

    Reply
  8. Greg says

    May 3, 2011 at 12:09 am

    Such a great recipe and I love your photos. I need to get in the habit of keeping frozen puff pastry on hand. I remember once my wife got five or six boxes when a grocery store down the street was going out of business. I think she actually wipe out the remainder!

    Reply
  9. Yuri says

    May 8, 2011 at 12:17 am

    These tarts are so cute! Love the puff pastry leaf 🙂

    Reply
  10. Erin@TheFoodMentalist says

    May 14, 2011 at 8:27 am

    These look absolutely delightful!

    Reply
    • Maureen says

      May 16, 2011 at 5:55 pm

      This is sort of a cheat’s dessert because it’s so easy if you have good puff pastry in the freezer. 🙂

      Reply
  11. Monex says

    May 21, 2011 at 2:03 am

    Use rough puff pastry to make turnovers mille-feuilles cheese straws and cream horns or use it as a quiches and … When teaching how to make rough puff pastry Ive found that the only tricky part is getting my students to believe that the crumbly pile of butter flour and scant water will actually become a smooth workable dough.

    Reply
  12. Kim McCallie says

    July 10, 2011 at 2:42 am

    I love everything about this. I’ve just recently started cooking with puff pastry and I love. Plus, I love your leaves. I have tons of small cookie cutters that would be perfect for this. Thanks for the inspiration and for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

    http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-12.html

    Reply
  13. Bethany Susan says

    August 24, 2012 at 8:10 am

    Um, YUM. I just made these. I used apricot jam because that’s what I had on hand. And I drizzled the ricotta with honey instead because I have an aversion to balsamic. I also piled more strawberries on top because I like my tarts bursting with fruit. EASY and genius! Thank you!

    Reply
    • Maureen says

      August 24, 2012 at 8:49 am

      You beauty! I’mso glad you liked this and wasn’t it easy? and beautiful on the plate?

      Reply

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