Egg– to brush over the puff pastry before baking.Jelly – apple, strawberry, apricot or blackberry jelly or any smooth and clear preserve adds a beautiful sheen when used as a fruit tart glaze.If you forget to bring cream cheese to room temperature it can be softened in the microwave for a few seconds. Cream cheese – half a package, 4 ounces or ½ a cup, softened.Add in the blueberries and lemon juice and stir to coat. In a bowl, add sugar and cornstarch and sift together with a fork or whisk.
Once you get the technique down you can play around and make it suit your own tastes – I’m thinking peach and blueberry would be delicious. Unwrap one layer of puff pastry and place on a piece of parchment paper that is on a baking sheet. In the past I’ve used a mix of all berries (blackberry, blueberry, strawberry, raspberry) but this year only the blackberries and raspberries looked fresh, so that’s what I bought. 2 sheets (450 g) frozen butter puff pastry, thawed and refrigerated 4 Ontario Peaches or Nectarines 1/2 cup (125 mL) each fresh Ontario Blueberries and. For a similar dessert try these Phyllo Mini Fruit Tarts or these Red White and Blue Lemon Cheesecake Tarts. Frozen puff pastry– in your grocer’s freezer section frozen puff pastry is an amazing thing to keep around for times when you need an easy appetizers or dessert quickly.And a not too sweet jam and cream cheese filling topped with mixed berries it was a winner! Something that can be snacked on before the meal and isn’t too sweet to be enjoyed alongside Easter candies and chocolate. Starting from the furthest from center, place berries in a circular motion until berries meet in the center. Spread sugar on pie crust and leave a 2 inch rim. Starting in the center, sprinkle ¼ cup granulated sugar. With a light, crispy puff pastry tart shell. Cut parchment paper to fit cookie sheet and roll out refrigerated pie crust. I found this recipe for an Easy Fresh Fruit Tart from America’s Test Kitchen from Cook’s Illustrated. Place each pastry square in one of the holes of the muffin pan. Cut the pastry into 12 equal squares approximately 8cm or 9cm square. You should have a rectangle approximately 36cm x 24cm. Last year I decided to do something lighter and easier to prepare. Grease a 12-hole muffin pan lightly with butter or spray with cooking oil. And this is all fine and dandy except for the fact that everyone gorges on chocolate and jelly beans and the dessert just sits around. Coconut cake, Banana Chiffon Cake, lemon pound cake with coconut glaze, coconut cream pie, lemon bars, etc. I usually love to go all out and make a fancy shmancy dessert for Easter. With easy jam and cream cheese filling on puff pastry tart shell with a simple glaze is a perfect sweet puff pastry recipe for Easter dessert, Mother’s Day tea or anytime you’re looking for a quick, delicious easy brunch recipe.
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