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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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STRAWBERRY TART This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hardy Estate in Azle, Texas in 1988. Ingredients:
9 ounces frozen puff pastry thawed |
1 egg |
1 tablespoon water |
1/3 cup sliced almonds coarsely chopped |
2 tablespoons granulated sugar |
6 ounces cream cheese softened |
3 tablespoons granulated sugar |
2 tablespoons amaretto |
1/2 teaspoon vanilla |
1/2 cup whipping cream |
2 cups sliced strawberries |
1/4 cup current jelly melted |
Directions:
1. On lightly floured surfaced roll pastry sheet to 12 square and cut out 11 heart.
2. Transfer heart to an ungreased baking sheet and cut excess pastry into 3/4 wide strips.
3. In a small cup beat egg and water then brush egg mixture in a 3/4 border around top of heart.
4. Twist pastry strips and arrange around top edge of heart to make a border.
5. Brush ends with egg mixture and overlap strips slightly then brush pastry with egg mixture.
6. Prick center of pastry with a fork and sprinkle with almonds and 2 tablespoons sugar.
7. Bake at 375 for 15 minutes then allow to cool on baking sheet on wire rack.
8. In medium mixing bowl beat cream cheese and 3 tablespoons sugar with electric mixer.
9. Add amaretto and vanilla then beat until thoroughly combined and set aside.
10. In a chilled mixing bowl beat whipping cream until soft peaks form.
11. Fold into cream cheese mixture then spoon filling into cooled pastry shell and spread evenly.
12. Arrange sliced strawberries over filling overlapping to cover filling completely.
13. Brush with melted jelly then cover and chill 2 hours before serving.
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