July 6, 2017

Patriotic Tart


I hope you had a lovely Fourth of July.  Mike had the evening off (yay!) so we invited his parents over to cookout and see the updates we've made to the house so far.

The menu was simple - burgers, corn on the cob, watermelon and a berry dessert.  We will be getting a grill from a family member soon, so I improvised and cooked the burgers on the stove top in my cast iron skillet. This was my second time cooking burgers this way since we've moved in and it has worked out just fine both times.

On the hunt for a light dessert, I came across this recipe.  The airiness of the pastry married with the lemony cheese filling and sweet berries was the perfect end to the day (especially since we were asleep before the fireworks even started! 4:00 AM comes a little too soon...)  My variation is below.

INGREDIENTS
  • 1 sheet frozen puff pastry, thawed
  • A dash of egg white
  • 2 packets Sugar in the Raw (or granulated sugar)
  • 6 oz. cream cheese, softened
  • Cool Whip, to taste (I thought 8 oz. was too much.  I would suggest 2-4 oz.)
  • Zest from 1 lemon
  • 2 Tbsp. confectioners sugar
  • 2 c. fresh mixed berries
DIRECTIONS
  1. Preheat the oven to 375° F. Prepare a large baking sheet lined with parchment paper.
  2. On a surface lightly dusted with flour, roll out puff pastry and transfer to the baking sheet.
  3. With a paring knife, gently trace a 1-inch border around the edge of the puff pastry, careful to not cut all the way through. Brush egg white on the outside border and sprinkle with sugar. Bake for 12-14 minutes, or until golden and puffed.
  4. Remove from oven. With a folded paper towel, gently flatten the center of the pastry. Cool at room temperature for about 20 minutes.
  5. While cooling, make the cream cheese mixture. Beat cream cheese with an electric mixer until smooth. Add Cool Whip, lemon zest and 2 Tablespoons powdered sugar, beating again until fluffy and smooth. Spread the mixture evenly within the border of the pastry.
  6. Arrange your fruit on top. Slice into 6 squares and serve. Leftovers can be refrigerated up to 2 days.  Enjoy!