Strawberry Puff Pastry Tarts

Prepare the tart:
1/2 Package Frozen Puff Pastry Sheets

Open the package and remove one of the folded pieces of puff pastry. Return the package to the freezer.
Unfold the puff pastry, you will have 3 sections, rectangles.
You will need 2 sections, return the 3rd to the freezer for another
use. Allow the pastry to defrost so that it is easy to work with.
With a pastry cutter cut one of the other sections into 1/2” thin strips.
Place the base of the pastry onto a parchment lined sheet. Line the edges with the strips of puff pastry, pressing gently into place. Secure corners and brush with egg wash.
Farm Kitchen Tip – Place the tray into the freezer, cold pastry will puff better than pastry at room temperature. Preheat the oven to
350 degrees.

Prepare the filling:
2 c strawberries cut in quarters or sliced
2 1/2 T sugar,
1 T tapioca,
1/2 T cornstarch,
1/2 T fresh lemon juice,
Pinch of salt

Cut the strawberries and add them to a pie pan. Mix in the sugar, tapioca, and cornstarch.
Sprinkle with lemon juice and salt, stir, and set aside for 15 minutes. Cover the pie plate loosely with a piece of foil and bake for 15-20 minutes, check the berries after 10 minutes and stir the mixture. The filling is ready when the juice has thickened, and it is bubbly. Cool to room temperature.

Raise the oven temperature to 425. Place the tray of puff pastry into the center of the oven. Bake for 12 minutes. Lower the temperature to 350 and bake an additional 5-8 minutes until the pas-try is a deep golden brown.

Allow to cool. With a sharp knife at an angle cut the center top of the pastry away leaving the sides intact, set top aside. Spoon filling into the tart. Cover with pastry top that you had cut away. Sprinkle with powdered sugar and cut into 4 pieces, serve with fresh whipped cream. Serves 4.

Recipe provided by culinary & educational specialist, Jenn Borrealo at Alstede Farms

for more strawberry information, visit our blog.

Share to Print