Rustic Braided Strawberry Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 191
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 39
- Sodium
- 88
- Total: 50 min
- Active: 20 min
Ingredients
4 ounces cream cheese, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 1/2 pounds strawberries, hulled and quartered
3 tablespoons all-purpose flour, plus more for dusting
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
Pinch salt
1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
1 large egg, beaten
2 tablespoons turbinado sugar
Confectioners' sugar, for dusting
Directions
- Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
- Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
- In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
- Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
- Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.