Wednesday, July 1, 2009
I was walking through the freezer section at the grocery in search for some puff pastry. Unfortunately, they didn't have any, but I came across these puff pastry shells from Pepperidge Farm. It's the same thing, just puffs up like cups. So I thought to myself, sure...why not?
I brought some fresh strawberries from the farmers market over the weekend. I originally was planning to make this dessert last week, but my mom and I couldn't wait to eat them fresh. So this week I made sure I was able to make this "planned" dessert. A strawberry tart...er...tart cups.
I made a simple compote out of the strawberries with sugar and a splash of pom juice. You can use lemon or orange juice, too. Simmered it into a soft syrup consistency. I also made some cream cheese filling. An easy dessert that would sure satisfy the sweet tooth as well a fruit craving.
This recipe makes 6 cups. I've also put the regular puff pastry sheet instructions in case you can't find the shell puff pastry.
Strawberry Tart Cups (and Square)
1 Package Pepperidge farm Puff Pastry Shells (6 shells) or 1 sheet puff pastry
Cream Cheese Filling:
4 Tbsp Cream Cheese
3 Tbsp Powdered Sugar
1/2 tsp vanilla extract
1 pint strawberries (hulled and quartered)
1/2 c sugar
1/3 c orange, lemon, or pomegranate juice
Preheat your oven to 400˚F
Baked the puff shells for 20-25 min. Until golden brown and puffed up. When baked let it cool for 5 min, then carefully remove the tops and a layer of the inside filling. Set those aside.
While the shells are baking, in a large sauce pan, bring half the strawberries, sugar, and juice to a bubble on medium heat.
Once bubbling, lower the heat and let it simmer. Roughly 15-20 min, until the strawberries release their juices and is soft. Remove from the heat and let cool. Add in the rest of the strawberries.
For the cream cheese filling, simply combine all three ingredients together. Set aside.
When the cups are cool enough, spread a dollop of the cream cheese filling in the bottom and them scoop some of the strawberry compote over, filling to the top.
Take another little dollop of cream cheese filling and top it off with the puff pastry cap you removed earlier. Sprinkle some powedered sugar on top, if you'd like.
For Puff Pastry Sheet:
Take the pastry puff sheet and place it on an ungreased baking sheet. Score a line 1/2-inch from the edge around the sheet. This will be your crust.
Spread the cream cheese filling over the pastry sheet, not touching the edge. Then spread over the strawberry compote.
Bake for 20-25 min in 400˚F preheated oven. Sprinkle some powedered sugar on top, if you'd like.