| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 1/2 pounds strawberries, hulled and quartered
- 3 tablespoons all-purpose flour, plus more for dusting
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
- 1 large egg, beaten
- 2 tablespoons turbinado sugar
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
- Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
- In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
- Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
- Cool for 25 minutes before serving. Dust with confectioners’ sugar to garnish and slice to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 191 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 39 mg |
| Sodium | 88 mg |
Reviews
Absolutely delicious and easy!
Oh my, this tart is heavenly, and it was so easy to prepare. It also looks beautiful and quite impressive. I ate half of it by myself (don’t judge me!) for dessert last night, then had a piece drizzled with maple syrup for breakfast this morning. I tastes best cooled slightly from the oven. After it sat overnight, it became a bit soggy but still tasted delicious. I plan to make this tart for my next family get-together. I know everyone will love it.
This was a hit! The first time I made this it was very tasty, but oozed quite a bit of liquid (not sure of this is from letting the cut strawberries sit in the sugar and dry ingredients while I worked the dough). Anyhow, the second time I used half a pound of fresh strawberries (patted dry to remove excess moisture) and half a pound of fresh blueberries. I mixed the berries with the other ingredients just before adding to the pastry dough. It was just perfect! And pretty too!
Next time I’ll try adding the lemon zest…
Super recipe! I substituted blueberries for strawberries and omitted vanilla extract and added 1 tsp. of lemon zest. It was DELICIOUS! I also have a silpat so I did not need the parchment paper. CM, Falmouth, MA
Fabulous! So good…anyone know if you can freeze this? If not, I may have to eat it all!
This was incredible: easy, fast and delicious. Served it to a chef and she loved it so much she had 3 slices! This is a keeper.
This was awesome ! Not too sweet abut just enough!
I made this for my 4th of July outing. Instead of 1 1/2 lbs. of strawberries, I used 1/2 lb strawberries, 1/2 lb blueberries and 1/2 lb white nectarines — all in season and fresh as can be. I put the vanilla (2 tsp) and 1 tsp butter flavoring in the cream cheese mixture. Then spread the fruit in red, white and blue stripes lengthwise. To say this was a hit is an understatement!! Thanks Nancy for a great recipe that will be in my repertoire forever.
Dear Mrs. Fuller: I think you are positively wicked…WICKED GOOD!!! Oh my gosh, dessert doesn’t get any better than this. This reminds me of strawberry cream cheese croissants I used to be able to get at a local donut shop but no more. Well, now I needn’t worry, because I can make this tart so easily!
***A note to future tart-makers: make sure you read Nancy’s recipe thoroughly before you start. I skipped over the part where you move the puff pastry before you start to make the tart…and I had one heck of a time getting it on the baking pan! But that was my fault entirely. Even though it looked a little strange, it was 10 star delicious.***
This is a super hit in my house. It is easy and delicious. Just fabulous. Thank you. Debbie D.