Step Two: Line a sheet pan with a Silpat or parchment paper. During this time, take out the cream cheese and preheat your oven. Many thanks to Sprouts for sponsoring this post. Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it’s chilled a bit) and allow it to sit on the counter for 30 minutes. On a lightly floured surface, with a rolling pin roll the puff pastry out into until it measures 10×10 inches. In a bowl, add blueberries, cornstarch, cane sugar, lemon zest and juice, and vanilla powder. Transfer berry mixture to the center of the puff pastry on the baking sheet, leaving a 2,5 cm/1-in. Line a baking sheet with parchment paper. The way the puff pastry rises around the filling and turns a golden-brown will make you look like a seasoned pastry chef!Ĭheck out more recipes and tips at Sprouts Brand website for summertime favorites. Using the parchment paper, transfer one sheet of dough to a baking sheet. For a bare-basic tart simply use the preserves on their own, no fresh berry topping required, or try them with a mixture of herbs and preserves topped with a few blueberries, strawberries or other fruits like peaches or plums. I’d also suggest an alternative filling in this recipe for wojapi, an American Indian berry sauce. I’m sharing two versions here– Blueberry with Mint and Strawberry with Basil. On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter. Using shop-bought puff pastry makes this dazzling summer tart topped with stone fruit, almond paste and dollops of meringue super quick to prepare. Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Giant peach, nectarine & apricot meringue tart. The preserves offer a variety of options: strawberry, blueberry and apricot caught my eye. Preheat the oven to 180C / 350F and line a sheet pan with parchment / baking paper. Cut into four quarters and place each piece on. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. It’s no secret that I like to bake and baking from scratch has its time and place, BUT I love a shortcut just as much as any home baker! Shortcuts abound while making these easy tarts using ingredients from #Sprouts.Ī puff pastry base serves as the canvas for these Berry Tarts which highlight Sprouts Organic Preserves and fresh berries from their produce department. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. Puff pastry berry tarts are a cinch to make.
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