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Categories:
cream cheese sugar strawberries all-purpose flour cornstarch vanilla salt pastry egg turbinado sugar confectioners
Viewed: 29 - Published at: 3 years agoIngredients
- 4 ounces cream cheese, at room temperature
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 1/2 pounds strawberries, hulled and quartered
- 3 tablespoons all-purpose flour, plus more for dusting
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
- 1 large egg, beaten
- 2 tablespoons turbinado sugar
- Confectioners' sugar, for dusting
Method
- Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
- Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
- In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
- Lightly dust your work surface with flour.
- Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray).
- Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out.
- Spoon the strawberries on top of the cream cheese.
- Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling.
- Alternately fold each strip of dough over each other to create a braid.
- Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar.
- Bake until puffed and golden, 25 to 30 minutes.
- Cool for 25 minutes before serving.
- Dust with confectioners' sugar to garnish and slice to serve.
