The original MTNMAMA

Monday, August 8, 2016

Puff Pastry Berry Tart


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.

Place in preheated oven and set the timer for 15 minutes. It can take up to 20 but watch carefully till the pastry is puffed and golden brown. Then quickly get it out of that hot oven....don't want to burn it!! The center may be puffed. You can take the back of a spoon and gently press the pastry down to make a perfectly smooth center. Isn't that just beautiful. Cool pastry completely before filling.

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.

Pastry Cream


  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
  • 1/4 cup cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 4 large egg yolks
  • 1/4 cup (1/2 stick) butter
  • 1 cup heavy cream, whipped to soft peaks


  1. In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  3. Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  4. Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  5. Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you're using it). If you're going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  6. Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
  7. To complete, fold the whipped cream into the cooled pastry cream.
  8. If you want the pastry cream to be for a pie do not add the whipped cream.

  9. This recipe works well and is enough for two tarts. I put just a little of the whipped cream into my cream pat to make it softer but still stiff enough to stay when I cut the tart!!

  1. Spread the cooled pastry cream into the cooled pastry. Top with your choice of fresh fruit. I used raspberries and blueberries. Take 1/2 cup of raspberry jam and heat in microwave for 30 second till the jam is thinner. Drizzle over the top of the tart randomly. I needed to transport the tart so I used a great aluminum pan with a clear plastic lid from the Dollar Store. Worked perfect!!!

  1. Puff Pastry Berry Tart
  2. 1 sheet of Pepperidge Farm Pastry
  3. 1 recipe of Cream Pastry (see recipe above) or pudding of your choice
  4. Fresh Fruit of your choice ( about 2 Half pints work well)
  5. 1/2 cup Raspberry Jam

Preheat oven to 425 Degree.

1. Flour a baking mat or board and place the semi-thawed puff pastry sheet in the middle

2. Roll the sheet till it measures 10x12 inches in size

2. Take a pastry brush and water and brush around all the edges of the pastry.

3. Fold edges about 1 inch into the pastry forming the ridge around the sides to hold the filling in the tart.

4. Lighty beat 1 egg with 1 Tbsp water and brush the entire pastry.

5. Fork or Dock the entire inside surface of the pastry.

6. Sprinkle with 2 Tbsp coarse sanding or turbinado sugar.

7. Place in the preheated oven and set for 15 minutes. Watch carefully...Nobody wants a burnt tart. If the middle of the tart is puffed when done gently take the back of a spoon and push the air out of the middle. It should lay down perfectly!!

8. While the tart is baking prepare the pastry cream or you can use any filling of your choice. If you are in a pinch use a pudding mix. Nobody will tell.

9. Spread the cooled pastry tart with the filling.

10. Cover with fresh fruit.

11. Heat the raspberry jam and drizzle over the top of the tart.

Refrigerate till serving!!

Hope you enjoy this summertime treat!!


Happy Trails,

Mtn Mama


No comments:

Post a Comment

Please feel free to let me know what you think!! I love hearing from you and making new friends!!