Light, lemony tart with fresh berries that’s festive for July 4th or any spring/summer occasion!
And, BEST NEWS EVER.....you don't need to worry about making a homemade pie crust! Nope, puff pastry is the base of the tart!
Use whatever fresh berries you like......I love a combination of blueberries, strawberries and blackberries!
Summer Berry TartPrint Grocery List Print Recipe
- 1 Tablespoon flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 1/2 tablespoon granulated sugar
- 4 ounces cream cheese, softened
- 8 oz heavy whipping cream
- Zest from 1 lemon
- 3 tablespoons powdered sugar, divided
- 2 cups fresh mixed berries, your favorite (blueberries, raspberries, strawberries, blackberries, etc.)
- 1 tablespoon chopped fresh mint, optional
Preheat the oven to 375 degrees.
Line a large rimmed baking sheet with parchment paper.
Lightly dust whatever board you use for rolling out pastry -- your counter, marble, wooden board -- lightly dust with flour. Use a rolling pin to roll out puff pastry slightly and transfer to baking sheet. With a butter knife, gently trace a 1-inch border around the edge of the puff pastry, careful not to cut all the way through. Brush beaten egg on the outside border and sprinkle with granulated sugar. Bake for 12-14 minutes, or until golden and puffed.
Remove from oven. With your hands in oven mitts, gently flatten the center of the pastry. Cool on a rack for about 20 minutes.
While cooling, make the cream cheese mixture.
Beat cream cheese with an electric mixer until smooth. Add whipping cream, lemon zest and 2 tablespoons powdered sugar. Beat until the mixture is light and fluffy and smooth. If pastry is not cooled yet, refrigerate until ready to use.
Spread the mixture evenly within the border of the cooled pastry sheet.
Arrange your fruit in desired pattern on top of pastry, and sprinkle with remaining tablespoon powdered sugar.
If desired, sprinkle with chopped mint.
Refrigerate until ready to serve.