Strawberry Cream Cheese Puff Pastry Tart

Sometimes I have a craving for puff pastry. I would take that roll of frozen puff pastry from the freezer, try my very best to flatten it without waiting an hour or two for it to thaw, bake it in the oven, then eat it plain or with some jam or powder sugar when it’s still hot. Craziness!

Can I just bake it unrolled? Hmmm…good thinking!

Not everyone in my house is as crazy though. So I will have to come up with something “normal” and tasty. And believe it or not, it requires no skills at all, because puff pastry is already a very versatile ingredient. Almost anything goes well with it.

This tart, just like this cherry tart and this apple tart, is a super simple and quick dessert that can easily make everyone happy.

Ingredients (one 6″ x 10″ tart):
1 piece thawed puff pastry, around 6 x 10 inches
1 egg, lightly beaten
1/3 cup granulated sugar
4 oz cream cheese, softened
2 tablespoons heavy cream
2 tablespoons powdered sugar
2 cups sliced fresh strawberries

Directions:
Preheat oven to 400F.
Roll the puff pastry to enlarge it a little bit. Roll the boarders inward to create a dent. Use a fork to poke holes all over the centre.
Brush the puff pastry with the beaten egg, and sprinkle 2 teaspoons of sugar over the centre.
Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown. Transfer to a wire rack and let it cool completely.
Use a hand-held mixer to combine cream cheese and the remaining sugar until well mixed. Add heavy cream and mix until combined.
Gently spread the cream cheese mixture over the centre of the cooled tart. Top with strawberries.
Store in refrigerator. Sprinkle powder sugar before serving.

16 comments

    1. Thanks Sue. You should be able to print the recipe by clicking the “printer” button at the end of the post.

  1. Using whipped cream cheese instead of the block will allow easier mixing and you won’t really need the milk or heavy cream. I make this filling all the time for lots of things and found whipped cream cheese, splash of vanilla extract and powdered sugar is the best combo. Especially when mixed with mini chocolate chips for “cannoli dip” served with cinnamon pita chips!

    1. Yes, Angela, you could use milk. The whole point is to loosen the cream cheese a little bit and make it smooth and silky. :)

  2. Ive been looking for a fruit tart recipe with cream cheese frosting. Our grocery store makes these fruit pizzas I’ve wanted to mimic but didn’t know the frosting they used and kind of sounds like its it! I’m going to use sugar cookie dough as the crust though can’t wait!

    1. Hi Heather, I know baking plain puff pastry and eating it sounds insane. But top it with something you need is another fantastic story! And you are right, fruits are so beautiful now. Fruit tarts are always perfect! :)

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