I’ll let you in on a little secret. The baby, the one that dwells in my belly, is killing my kitchen mojo. In a serious way. I’ve been all over spring trying to make new and delicious things with some of my all time favorite ingredients (fava beans). Yet everything I come up with falls flat. It’s a terrible tragedy. Especially considering how much work shelling and prepping fava beans is. I’ve been stuck making tried and true recipes I developed before she took up residence. I can’t tell you how many batches of blueberry muffins we have made lately. The good news is, this reinvention of my favorite blueberry tart was spectacular. So sweet and juicy, and almost better than her blueberry sister. Now this might have something to do with my sudden undying love of strawberries, (belly dweller at it again) or it might just be that good. You will have to make it yourself and decide. Lucky for you the entire dessert is done in under 30 minutes!
Wash and cut your strawberries. I cut mine about 1/4″ thick. You need 4 cups in the end. This was about two containers from the grocery store. Set aside 1 cup of cut strawberries, and place the other 3 cups in a medium size bowl.
Roll out a sheet of defrosted puff pastry to the basic dimensions of your serving plate. With the dull side of a butter knife gently score a border around the edges. Do not cut all the way through. Brush egg wash over the pastry and bake, on a parchment lined baking sheet, at 400 for 12-15 minutes, or until golden brown. Cool completely.
While the pasty is cooking combine 1/4 cup water and 1/4 cup sugar in a saucepan. Bring to a low boil. In a cup whisk together 2 tablespoons non GMO cornstarch with 2 tablespoons water. Add the 1 cup of strawberries and the cornstarch to the sugar water and mix well. Stir occasionally until it thickens and starts to turn pink. Add the strawberries to the 3 cups of fresh strawberries that are waiting, and mix together well. Set aside.
In a mixer fitted with the paddle attachment, mix 8 ounces of softened cream cheese with 1/4 cup creme fraiche and 1/4 cup sugar. Add in 1/2 teaspoon vanilla and whip. Once the pastry is cooled, spread the cream cheese mixture over top.
Pour the strawberries over top and spread out in a thin layer so they cover the cream. Serve within an hour or so. Otherwise the puff pasty can get a little soggy. It will still taste amazing, don’t get me wrong. We brought this to the end of the year school potluck last night, and while it was gone really fast even though it sat for a couple of hours.
- 1 package frozen puff pastry
- 1 egg, lightly beaten
- 8 ounces of good quality cream cheese, softened
- ¼ cup sugar
- ¼ cup creme fraîche
- ½ teaspoon vanilla extract
- 4 cups fresh strawberries
- ¼ cup water
- ¼ cup sugar
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- Preheat the oven to 400º. Lay 1 sheet of frozen puff pastry on the counter while the oven preheats.
- Roll out the puff pasty to the desired shape. I like a long rectangle. The sheet I buy, from Trader Joe’s, comes in a square. It has dot marks all over it. I roll it out just until the pasty is smooth, and the just a touch smaller than my serving dish.
- Using the back of a butter knife score a boarder around the pastry, being super careful not to press all the way through. Brush the egg all over the pastry, then bake it for 15 minutes, or until lightly golden. Remove it to a wire rack to cool.
- While the puff pastry is baking prepare the strawberries. In a saucepan combine one cup of strawberries with ¼ cup sugar and ¼ cup water. Whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water in a measuring cup or bowl.Add to the saucepan with the berries. Cook until the berries thicken.
- Have the other 3 cups of strawberries waiting in a large bowl. Pour the hot berry mixture over the waiting strawberries and mix gently so that all the fresh berries are covered.
- In the bowl of your mixer, or by hand, mix the cream cheese with creme fraiche, vanilla extract and sugar. Whip it up well and spread over cooled pastry.
- Pour the strawberries on top and serve.