This strawberry puff pastry tart is golden, flaky puff pastry with strawberries two-ways and a cream cheese filling. It’s fresh, summery and incredibly easy to make.
For best results, always weigh ingredients where a weight is provided
Equipment
large baking sheet
Ruler and paring knife
mixing bowls
Hand mixer
Instructions
Preheat the oven to 210C (190C fan) / 410F. Have a large baking sheet at the ready.
Lay a sheet of baking paper onto a clean work surface. Unroll your puff pastry sheet onto the baking paper
Score a line 1 inch from the edge all around the pastry with a sharp knife and a ruler to guide you- don’t cut all the way through.
Use a fork to prick all over the area inside of this line but don’t prick the border.
Beat the egg yolk and 1 teaspoon of cream or milk together and brush all over the 1 inch border. Using the baking paper, drag the puff pastry dough onto your baking sheet. Chill for 10 minutes.
Bake the pastry for 15 -20 minutes until puffed, golden brown and cooked through.
As soon as you remove it from the oven, use a spoon to press down the centre section lightly all over, leaving the border tall and puffed. Let it cool completely before topping, though you can begin preparing the filling straight away.
Dice up ½ of the strawberries and place into a bowl. Add the sugar.
Zest the lemon using a microplane or super fine grater and set the zest aside. Squeeze a teaspoon of lemon juice over the strawberries and sugar and mix well. Set aside to macerate giving them a stir every now and then.
In a clean large bowl, beat the cream cheese and sugar just until smooth.
Pour in the cream and beat for 2 minutes until the mixture feels lighter. Beat in the vanilla, then fold the lemon zest in with a spatula.
Spread the cream cheese mixture evenly over the cooled puff pastry base.
Pile the fresh strawberries and the macerated strawberries (holding back the syrup) all over the top.
When ready to serve, drizzle over the syrup to your liking and slice into squares with a large knife.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
I use a roll of Careme puff pastry, which is the perfect size. If you can’t find one large sheet of puff pastry, simply use 1 ½ regular square puff pastry sheets instead. You can press them together with a join or make one square and one smaller rectangular tart.
You can dust the edge with a little icing sugar / powdered sugar right before serving.
Getting ahead: The fresh chopped strawberries are best prepared within a few hours of serving so they don’t get a dried out appearance. The macerated strawberries can sit in the fridge overnight in an airtight container. The cream cheese mixture can be made 1-2 days ahead and stored in the fridge covered with plastic wrap - let it come to room temp before spreading over the puff pastry base or it will be too stiff. The puff pastry base can be baked a day ahead and stored in an airtight container or covered with foil or plastic wrap until required. The whole tart is best assembled within a a few hours of serving or immediately before serving, however, the tart does keep quite well in the fridge for 1-2 days covered very well with plastic wrap.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.