Quick and Easy Fruit Tarts
- Difficulty: Easy
- Servings: 8 to 12
- Nutritional Information Per Serving (1 of 10 servings): Calories 196, Total Fat 12 g, Saturated Fat 7 g, Carbohydrates 22 g, Dietary Fiber 2 g, Sugar 15 g, Protein 2 g, Cholesterol 30 mg, Sodium 267 mg
- Total Time: 40 minutes
- Active Prep Time: 15 minutes
Ingredients
Tarts:
- All-purpose flour (for dusting)
- 2 sheets frozen puff pastry, thawed
- 1 pint blueberries
- 2 cups strawberries, halved
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch
- Juice of 1 lemon
- Kosher salt
- 2 tablespoons heavy cream
Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar, plus extra for garnish
- 1 tablespoon vanilla extract
- 1/4 cup fresh mint leaves, for decoration
Cooking Instructions:
- Preheat your oven to 425F and line two baking sheets with parchment paper for effortless baking.
- On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each in half to yield four rectangles, then arrange two on each prepared sheet.
- Divide blueberries into one bowl and strawberries into another. Split the sugar, cornstarch, and lemon juice evenly between them, add a pinch of kosher salt to each, and stir to coat these vibrant fruits perfectly.
- Spoon the blueberry mixture over two pastry rectangles and strawberries over the rest, leaving a 1/4-inch border. Gently pinch up the corners for a lovely raised edge, then brush with heavy cream for golden perfection.
- Bake on the lower rack until gloriously golden and crisp, about 20 minutesyour kitchen will fill with irresistible aromas!
- Meanwhile, whip the heavy cream, powdered sugar, and vanilla to soft peaks in a chilled bowl. Refrigerate until serving for that dreamy dollop.
- Cool tarts slightly on a board, slice each into thin wedges, and arrange on a platter. Dust with powdered sugar, scatter fresh mint, and serve with whipped creampure bliss awaits!
Copyright 2021 Television Recipe Iseasy, G.P. All rights reserved.
