Fresh Berry and Orange Zest Tarts
Yield: Makes 6 tarts
For the pastry shells
For the tarts
- 8 ounces cream cheese, softened Add to list
- 1 tablespoon orange zest Add to list
- 1/2 cup powdered sugar, sifted Add to list
- 1/2 cup fresh raspberries Add to list
- 1/2 cup blueberries Add to list
- 12 fresh strawberries, caps removed and sliced Add to list
- Powdered sugar for garnish Add to list
- Orange zest for garnish Add to list
Preheat your oven to 425° F.
Roll each sheet of puff pastry out lightly to form a rectangle. Prick each sheet of pastry all over with a fork. Cut 1 sheet into 6 squares. Cut the second sheet into identical shapes, but using the tip of a sharp knife, cut out the center of each shape, leaving approximately 1/2-inch sides. (Save the cut out centers to be re-cut and used for decoration if desired.)
Brush the original pastry squares with a little of the egg wash and fit the corresponding second sheet of squares (with the centers removed) on top. Each of these will be a separate "pastry shell." Press the top layer of pastry down on the bottom layer of each to seal well.
Place the pastry shells on a baking sheet, leaving at least a 1/2-inch between each. Brush the tops of the pastries with the egg wash. Cook for 15 to 25 minutes, or until golden brown. Allow to cool completely.
For the tarts
Mix together the cream cheese, orange zest and powdered sugar until smooth. Spoon this mixture into a pastry bag fitted with a star tip. Pipe a layer of filling into each of the pastry shells. Top each with a combination of the three fruits. Sprinkle with additional powdered sugar and garnish with additional orange zest.
Note: You may make these shells and freeze them, uncooked and sealed well, for up to one week. Once baked, you may refrigerate them for up to 2 days. Crisp them in the oven for 2 to 3 minutes and then cool before adding the topping.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on June 20, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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