Red, White & Blue Fruit Tart
I can’t believe the 4th of July is the week after next. Did it sneak up on anyone else besides me? I’ve said it before, but how does the time go so fast? It seems like these long summer days go by pretty darn quick.
Like I’m sure it is for many of you, the 4th is generally an action packed day for us. Between parades, hopping from one bbq to another and fireworks, it’s not unusual for naps to be skipped and everyone is dead tired at the end of the long day. This year though, we don’t have any big plans. In fact, we have no plans. I’m not sure if I feel relieved or like a leper. In true foodie fashion, in the event we do get invited somewhere (hint, hint), I know what I’m bringing to the potluck. I don’t like being unprepared.
This dessert is a winner for so many reasons. But let’s just cut right to the important ones. 1) It involves whipped cream. Nuff said. 2) It has a hidden layer of lemon curd. Hello luvah. 3) It is silly simple to prepare. Gotta love that. 4) It’s damn festive if I do say so myself. Obviously. 5) It holds up well. As in you can make it the night before and it will still be awesome when you serve it the next afternoon.
This basic fruit tart is so much more than meets the eye. The lemon curd is a hidden gem and it’s subtle tartness is the perfect balance for the rich whipped cream. To get the fruit to look so nice and shiny, I simply heated two tablespoons of strawberry jam and spread it over the fruit with a pastry brush. Nice trick, eh?
This recipe and post is a win/win for you. I’m offering you an easy and tasty dessert for your 4th of July bbq and if you invite me, you don’t even have to make it.
Your welcome.
Easy Red, White and Blue Fruit Tart
Ingredients:
- 1 sheet puff pastry ( I used 1/2 of a 17.3 oz package of Pepperidge Farm Brand)
- 1 tablespoon coarse sugar (turbinado is a great choice)
- 1/2 cup your favorite lemon curd
- 6 oz fresh blueberries, washed
- 1/2 lb fresh strawberries, washed & quartered
- 1 pint whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons strawberry jam
Preparation:
Preheat the oven to 400F.
On a lightly floured surface, unfold the pastry sheet and roll into a 14 x 10-inch rectangle- or as close to that as you can. Mine are NEVER perfectly square. Place the pastry on a baking sheet lined with parchment paper or a non-stick baking sheet. Fold over the edge 1/4 inch on all sides, pressing firmly to form a rim. (I like to crimp the edges like I do a pie. Prick the pastry thoroughly with a fork. Bake for 15 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and cool on a wire rack.
Meanwhile, add the whipping cream, powdered sugar and vanilla to a small bowl. Using an electric hand mixer, mix until firm peaks are created.
When the puff pastry is completely cool, spread the lemon curd on the base of the tart. Then evening spread the whipped cream on top of the lemon curd. Next, evenly distribute the quartered strawberries and blueberries. Heat 2 tablespoons strawberry (or your favorite) jam in the microwave for 30 seconds to thin it a bit. Using a pastry brush, spread the jam over the fruit to add a shiny glaze.
Tart can be served immediately or up to the day before.
29 Comments
Just pinned this! SO beautiful!
Thanks, Maria!
This looks amazing!!! Ha — I actually also made a strawberry/blueberry/cream cheese fruit tart to post this week. ‘Tis the season for red, white, and blue! Yours looks delicious!
Can’t wait to check yours out. You can never go wrong with cream cheese! 🙂
That is so pretty and festive, Kelley! And I love the ease of using puff pastry.
It feels like cheating but I love how easy it is too!
Love love this!!! So pretty & simple & genius to use the heated strawberry jam! Do you think I can use half of a sheet for just Curtis & I?
Yes!!! Even the little individual puff pastry rounds would work. It’s hard not to screw up!
I am in LOVE with everything about this tart. All those berries, the staying and your photos 🙂
Coming from you, that means the world! You just made my day, Marla! 🙂
A perfect 4th of July dessert. Can’t wait for Trader Joes to open here.
Me too! We should have a Trader Joe’s party and talk about our favorite products!!
oh.my.word.
i want this every day for the rest of my life! so beautiful and all you really had to say to me was lemon curd. SOLD 🙂
The lemon curd makes it. I could eat it everyday too!
looks yummy! where did you get those great plates? thanks for sharing!
I think I got them at Target last fall…..
Yup, that still looks amazing. I must have it immediately. In fact, I have everything but the strawberries. Why am I always short one ingredient?!
Well, now I know what I’m bringing if I get invited anywhere for 4th of July. By the way, I hate to break it to you, but July 4th is next week, not the week after. Where does time go??
What a beautiful dessert, and it looks sinfully delicious! I love the layer of lemon curd too. Kelley this is my kind of dessert. Definitely making this for the fourth! Yum!
Thanks Karista!!
This is so gorgeous and I love that there is lemon curd in it! Can’t wait to try this one!
It’s main ingredients are your two favorite foods right now, fruit and sugar! 🙂
Oh my, Kelley, I can’t tell you how much I want to reach into my screen to try a bite of this! It looks so completely amazing! You’re officially invited to my barbeque (any time, actually!). 😉
I saw this recipe back when you posted it and I’m just now having time to come back and comment. This dessert is right up my alley! Puff pastry, lemon curd, whipped cream, and berries? Sign me up!
So easy and so delicious. What’s not to love? 🙂
When is the coarse sugar used?
I sprinkled the coarse sugar on the uncooked puff pastry just before baking.
I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share it on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.
Jennifer
thejennyevolution.com
Thanks for the share!