It’s delicious and with all that fruit it’s also super healthy. At least that’s what I’m going with. Take a sharp knife and make a score about an inch away from the edge. Don’t go all the way through the dough, just partially. Take the egg and beat it in a small bowl, then brush the dough with it. Sprinkle the sugar around the edges of the dough, outside of the score (though it’s fine if some gets on the inside). Bake the dough at 375 for about 15 minutes or until it’s puffed up and nice and golden brown. Score the dough again, along the original score and push the inside square down so that you’ve basically created a square bowl. Let the dough cool completely. Once it’s cool you can fill it (see below), or you can loosely cover it in foil and refrigerate it until you’re ready to make the filling. And about that… To make the filling put the cream cheese, whipping cream, 6 T of the powdered sugar and the vanilla into a bowl and whip until smooth and fluffy. Take this mixture and fill your pastry bowl with it. Next, take your cut strawberries and put them in a row about an inch wide over the filling. I used defrosted strawberries that I had frozen previously, so they were extra juicy. Next leave a row blank (so you’ve got a white stripe – or white-ish, since I used vanilla), and follow with a row of blueberries. Serve immediately or refrigerate until you’re ready to serve. Since it’s whipped cream, it’ll likely only last a couple days once you’ve put everything together (plus the bowl will get soggy and lose that delicious crunch – so eat it fast!)Ingredients
Directions
Line a baking sheet with parchment paper and spread out a sheet of puff pastry.
Strawberry Blueberry 4th of July Tart
It’s that time of year! One of the great things about 4th of July is that it gives me an excuse/reason to make something really colorful. Strawberries are red, blueberries are, well, blue and whipped cream is white, so they’re perfect for today!
Ugly Desserts 