strawberry tart (with puff pastry crust!)

So I have some exciting news....I'm moving!  I've been living with my parents on our farm since moving home from university, but a few weeks ago (after months of looking and rejected offers!) I had an offer accepted on a condo, and I'll be getting the keys THIS FRIDAY!  Yahoo!  I'll be doing a few little renos before fully moving in, and I'll likely be sharing a few diy projects here on the blog in the coming months.

Anyway....back to food!  Today I'm bringing you a ridiculously simple dessert that you can whip up in no time at all!  Puff pastry is the key, and nearly steals the show with its flaky deliciousness!  Add in whipped cream and fresh strawberries (you could easily swap in other fresh fruit you have on hand!) and you have ridiculously easy and good-looking dessert!

And, if you're feeling adventurous, you can take it one step further and make some pastry cream to layer under the strawberries for added sweetness and creaminess!

Now I'm determined to make my own homemade laminated dough one day soon....I just have to wait until butter goes on sale, haha!  Seriously though, I have danishes on my mind, and of course....croissants!  This puff pastry has sparked a host of recipe ideas, and I can't wait to experiment.


Strawberry Tart

recipe: slightly adapted from Camille at Pop Sugar

Ingredients:

1 square of puff pastry

2-3 cups strawberries, sliced

1 cup whipping cream

1 tsp icing sugar

1/2 tsp vanilla extract

Optional: Pastry Cream - here's a good recipe to use (cut in half)

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Directions:

*Optional: If you want pastry cream on your tart, make it first thing. (The tart doesn't need it, but it does take it to the next level.)

Preheat your oven to 350 degrees F.  Cut up your strawberries, and set aside as you work with the puff pastry.

Roll out your square of puff pastry into a rough rectangle, about 1/4 of an inch thick.  Spread pastry cream overtop - if using - and leave a 1/4 to 1/2-inch border around the tart.  Arrange the strawberry slices on top, having them slightly overlap each other (see picture below).

Bake for about 15-20 minutes, or until pastry is golden brown, and strawberries start to bubble a little.

Set aside to allow to cool, and prepare whipped cream.  Whip heavy cream with icing sugar and vanilla until firm peaks form.

Serve tart with whipped cream (and or ice cream!).  Enjoy!

*Note:  This dessert is best eaten the best day, but will keep for a day or two in the fridge in a sealed container (without whipped cream on top).


Happy tart baking friends!

-Kels