BLACKBERRY PUFF PASTRY TARTS
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.
Provided by tovlakas
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
- Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
- Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
- Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
- Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g
PUFF PASTRY TART
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
- Sprinkle the cutting board with flour. Roll-out the creases.;
- Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
- Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
- If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
- Puff Pastry Variations:
- Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
- Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
- Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.
APRICOT-BLACKBERRY PUFF PASTRY TART
Fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h35m
Yield Makes one 13-by-15-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.
- Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Brush pastry with egg wash, avoiding edges so that egg doesn't drip over sides. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with walnut mixture. Arrange apricots and blackberries on top. Sprinkle with granulated sugar.
- Bake for 10 minutes. Reduce oven temperature to 400 degrees. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
BLACKBERRY PUFF PASTRY TARTS
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.
Provided by tovlakas
Categories Fruit Tarts
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
- Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
- Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
- Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
- Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g
BLACKBERRY PUFFS
In this simple dessert, puff pastry shells spread with sweet mascarpone cheese let a filling of summer-ripe mashed blackberries shine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
- Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool, then split each pastry horizontally.
- In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread mascarpone on pastry bottoms. Top with blackberry mixture and pastry tops.
Nutrition Facts : Calories 371 g, Fat 31 g, Fiber 1 g
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- Thaw Pastry SheetsRemove both puff pastry sheets from the box and allow to thaw at room temperature for approximately 30 minutes.Preheat oven to 375 degrees Fahrenheit.
- Prepare FillingFor this recipe I used 2 cups of fresh picked blackberries and made 8 turnovers.In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork.In a small bowl combine flour or cornstarch with 3 Tablespoons of water. Stir until smooth. Add this mixture to the berries. Continue cooking and stirring until berry mixture thickens (about 3 minutes).Remove from heat and allow mixture to cool. As the berry mixture cools it will continue to thicken up even more.
- Roll Out Pastry SheetsUnfold pastry sheet on a lightly floured surface. Working with one sheet at a time.The pastry sheet will have two fold lines. Gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth.Then add a splash of flour to the top of the pastry and begin rolling out with light pressure.
- Cut Pastry SheetsUsing a sharp knife, gently make two cuts into the pastry sheet to make four squares.
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