↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 of a 17-1/4-oz package frozen puff pastry, thawed (1 sheet)
1 egg
1 tablespoon water
1/3 cup sliced almonds, coarsely chopped
2 tablespoons sugar
2 3-oz packages cream cheese, softened
3 tablespoons sugar
2 tablespoons amaretto or orange juice
1/2 tsp vanilla
1/2 cup whipping cream
2 cups sliced strawberries
1/4 cup current jelly, melted
On a lightly floured surface roll pastry sheet to a 12-inch square. Cut out an 11-inch heart. Transfer heart to an ungreased baking sheet. Cut excess pastry into 3/4-inch-wide strips.
In a small cup, beat egg and water. Brush egg mixture in a3/4-inch border around top of heart. Twist pastry strips and arrange around top edge of heart to make a border, brushing ends with egg mixture and overlapping strips slightly. Brush pastry with egg mixture.
Prick center of pastry with a fork. Sprinkle pastry with almonds and the 2 tbsp sugar. Bake at 375 for 12 to 15 minutes or until pastry is browned, pricking bottom once with fork if necessary to make it puff evenly. Let tart cool on baking sheet on a wire rack.
In a medium mixing bowl beat cream cheese and the 3 tbsp sugar about 1 minute or until fluffy. Add amaretto or orange juice and vanilla. Beat until thoroughly combined; set aside.
In a chilled mixing bowl beat whipping cream with chilled beaters until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled pastry shell and spread evenly.
Arrange sliced strawberries over filling, overlapping to cover filling completely. Brush with melted jelly. Cover; chill in the refrigerator up to 2 hours before serving.
view more member recipes
STRAWBERRY SWEETHEART TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 of a 17-1/4-oz package frozen puff pastry, thawed (1 sheet)
1 egg
1 tablespoon water
1/3 cup sliced almonds, coarsely chopped
2 tablespoons sugar
2 3-oz packages cream cheese, softened
3 tablespoons sugar
2 tablespoons amaretto or orange juice
1/2 tsp vanilla
1/2 cup whipping cream
2 cups sliced strawberries
1/4 cup current jelly, melted
On a lightly floured surface roll pastry sheet to a 12-inch square. Cut out an 11-inch heart. Transfer heart to an ungreased baking sheet. Cut excess pastry into 3/4-inch-wide strips.
In a small cup, beat egg and water. Brush egg mixture in a3/4-inch border around top of heart. Twist pastry strips and arrange around top edge of heart to make a border, brushing ends with egg mixture and overlapping strips slightly. Brush pastry with egg mixture.
Prick center of pastry with a fork. Sprinkle pastry with almonds and the 2 tbsp sugar. Bake at 375 for 12 to 15 minutes or until pastry is browned, pricking bottom once with fork if necessary to make it puff evenly. Let tart cool on baking sheet on a wire rack.
In a medium mixing bowl beat cream cheese and the 3 tbsp sugar about 1 minute or until fluffy. Add amaretto or orange juice and vanilla. Beat until thoroughly combined; set aside.
In a chilled mixing bowl beat whipping cream with chilled beaters until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled pastry shell and spread evenly.
Arrange sliced strawberries over filling, overlapping to cover filling completely. Brush with melted jelly. Cover; chill in the refrigerator up to 2 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Strawberry Tart
by sgre52160
Crust 1/2 cup butter, melted 1 tsp sugar 1 cup flour Filling 4 cups whole strawberries, hulled 1 1/2 cup warm water 1 1/2 cup sugar 4 tbsp corn starch 1 (3 oz) pkg strawberry gelatin mix 2
by sgre52160
Crust 1/2 cup butter, melted 1 tsp sugar 1 cup flour Filling 4 cups whole strawberries, hulled 1 1/2 cup warm water 1 1/2 cup sugar 4 tbsp corn starch 1 (3 oz) pkg strawberry gelatin mix 2
Strawberry Rhubarb Tart
by sgre52160
Makes 2 tarts 1 recipe cornmeal pate brisee crust (see recipe below) 2 1/2 cups rhubarb, chopped into about 1/2 inch dice 2 1/2 cups strawberries, chopped 1/4 cup sugar 1/4 cup brown sugar 1
by sgre52160
Makes 2 tarts 1 recipe cornmeal pate brisee crust (see recipe below) 2 1/2 cups rhubarb, chopped into about 1/2 inch dice 2 1/2 cups strawberries, chopped 1/4 cup sugar 1/4 cup brown sugar 1
Strawberry Ice Cream Tart
by sgre52160
Strawberry and/or vanilla ice cream (about 2 pints) Nonstick cooking spray 1 roll (18 ounces) refrigerated sugar cookie dough 1/3 cup sliced almonds 1 tablespoon sugar 1/4 teaspoon ground
by sgre52160
Strawberry and/or vanilla ice cream (about 2 pints) Nonstick cooking spray 1 roll (18 ounces) refrigerated sugar cookie dough 1/3 cup sliced almonds 1 tablespoon sugar 1/4 teaspoon ground
Strawberry Almond Tart
by sgre52160
1/2 cup sugar 1/2 cup almond paste, crumbled 10 tbsp softened butter, no substitutes 3 eggs 1/2 tsp vanilla extract 1/3 cup flour 1 tbsp cornstarch 1/3 cup apricot preserves 2 tsp white rum
by sgre52160
1/2 cup sugar 1/2 cup almond paste, crumbled 10 tbsp softened butter, no substitutes 3 eggs 1/2 tsp vanilla extract 1/3 cup flour 1 tbsp cornstarch 1/3 cup apricot preserves 2 tsp white rum
Summersweet Strawberry Tart
by kathiecooks
5 tablespoons unsalted butter 2 tablespoons sugar 1 1/3 cups graham cracker crumbs 4 ounces white chocolate 1 1/2 cups heavy cream 1/4 teaspoon pure mint extract 1 pint fresh strawberries
by kathiecooks
5 tablespoons unsalted butter 2 tablespoons sugar 1 1/3 cups graham cracker crumbs 4 ounces white chocolate 1 1/2 cups heavy cream 1/4 teaspoon pure mint extract 1 pint fresh strawberries
view more member recipes