Mix the brown sugar, cornstarch, nutmeg and ginger together. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Using a pastry mat, roll your dough to a 14' circle and be sure it's not too thin. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving bowl and chill until ready to serve. Using a hand mixer or whisk, whip until soft and billowy. Brush the edges with the cream.īake in the lower half of the oven until golden and crisp, about 20 minutes.įor the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Spoon into crust sprinkle with cinnamon sugar. Add the egg yolk mixture and pulse until the dough holds together when. Add the butter and pulse until the mixture resembles coarse meal. To make the pastry, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse a few times to mix. Beat pudding mix and milk in medium bowl with whisk 2 min. Directions: Position a rack in the lower third of an oven and preheat to 425F. Pinch the corners of each rectangle, creating a slight lip. Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Do the same with the strawberries and the remaining puff pastry rectangles. Season each with a pinch of salt and stir until well combined.ĭivide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Set aside.Īdd the blueberries and strawberries to separate bowls. Place 2 puff pastry rectangles on each sheet pan. Cut the puff pastry sheets in half, making 4 rectangles. 2 cups fresh blueberries 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 tablespoon flour 1 teaspoon cornstarch teaspoon salt cup granulated. On a lightly floured work surface, lay out the puff pastry. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.For the tarts: Preheat the oven to 425 degrees F. When the crust is golden brown, remove it from the oven. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through. Rotate the pan halfway through the bake to make sure it bakes evenly. Place the sheet pan into the oven and bake the tart for 30 minutes. Use a pastry brush to lightly coat only the folded edge of the dough. In a small bowl, whisk the egg and 1 tablespoon water together. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges no more than 1/2-inch of dough should be cut away. It should be about 19 inches by 11 inches and fit on a sheet pan. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. Unroll the pie crusts and lay one on the other, overlapping about halfway. Lightly flour your work surface so the crust doesn't stick. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined.
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