Slice into 8 wedges and serve with a dollop of whipped cream. With a pastry brush, glaze the entire tart. Cluster the raspberries in the center of the tart.įor the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Add another circle of strawberries, filling in any spaces with blueberries. Remove from oven to cooling rack cool 3 to 5 minutes before cutting into wedges. Bake 30 minutes or until crust edge is golden brown. Unroll pie crust in ungreased 11-inch tart pan press gently against bottom and side. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. Unroll pie crust in ungreased 11-inch tart pan press gently against bottom and side. Rinse blueberries spread on tea towel or paper towels and pat to dry. Set aside to cool.įor the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Bake for 10 to 12 minutes, until very lightly browned. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. Transfer the dough and parchment paper to a baking sheet. Place thawed puff pastry sheet over a lightly floured sheet of parchment or silat and roll dough into a 10x12 rectangle. For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. While puff pastry thaws, preheat oven to 400F.
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