It's summer and that means it is HOT in OK so..... Something creamy, cool and fresh is always welcome on the dessert menu.
I love puff pastry. It is so easy and the results are always perfect. Now....I don't actually make the puff pastry....maybe someday I will try but right now I just don't have the time or desire when Pepperidge Farm does such a good job and allows me the ability to use it and use my time to concentrate on things like the filling or topping.
To start you should place the frozen pastry on the counter is start defrosting. I would say about 15 minutes in OK. You don't want the pastry thawed just pliable enough to roll out a bit. Take one sheet out of the package to use for this tart. You can put the other sheet in a plastic bag and back in the freezer for another wonderful creation...or double the recipe and make two tarts....That's what I did!!! One for us and one to give away!!!
So get your handy baking mat, rolling pin, sheet pan with silicone mat, pastry brush and extra flour. Preheat the oven to 425 degrees. You are on your way!
Roll the pastry sheet to 10 by 12 inches. Then using water and the pastry brush, brush the perimeter edges and fold over about an inch. This makes a side edge to hold the filling in the baked pastry. Dock the interior with a fork.....just prick it all over ....have fun!!
Make an egg wash ( lightly beaten egg with 1 Tbsp water) and brush the entire surface of the pastry. Then sprinkle with a coarse sugar, about 2 Tbsp.
I used Pastry Cream to fill my tart. You can find many good tutorials and videos on line for your recipe. The one I used came from King Arthur Flour.