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.
Easy Red, White and Blue Fruit Tart
- 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
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.