Berry Tart with Ginger Cream

Berry Tart with Ginger Cream
This recipe serves 16. One serving contains 950 calories, 12g of protein, and 57g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. Only If you have granulated sugar, puff pas

Instructions

1
Special equipment: Parchment paper and a large flat board (at least 20 inches square) for serving.
Equipment you will use
Baking PaperBaking Paper
2
Prepare and bake pastry in 4 quadrants: Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
Ingredients you will need
WaterWater
Egg YolkEgg Yolk
EggEgg
Equipment you will use
Baking SheetBaking Sheet
OvenOven
3
Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
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EggEgg
4
Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use.
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Cutting BoardCutting Board
KnifeKnife
5
Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart.
6
Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.
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Baking SheetBaking Sheet
7
Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).
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Cutting BoardCutting Board
KnifeKnife
8
Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.
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Baking SheetBaking Sheet
9
Preheat oven to 450 degrees F. and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.
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Baking SheetBaking Sheet
OvenOven
10
Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet.
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Baking SheetBaking Sheet
OvenOven
11
Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes.
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OvenOven
12
Transfer pastry on parchment to a rack to cool.
13
Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
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Puff Pastry SheetsPuff Pastry Sheets
14
Make ginger cream: Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth.
Ingredients you will need
SugarSugar
Cream CheeseCream Cheese
GingerGinger
CreamCream
Equipment you will use
Food ProcessorFood Processor
15
Add ginger and pulse until finely chopped and mixture is combined well.
Ingredients you will need
GingerGinger
16
Prepare fruit and assemble tart: If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.
Ingredients you will need
GingerGinger
SpreadSpread
CreamCream
FruitFruit
Equipment you will use
Serrated KnifeSerrated Knife
17
Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss 3/4 of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly.
Ingredients you will need
StrawberriesStrawberries
BlueberriesBlueberries
CreamCream
GlazeGlaze
JellyJelly
WaterWater
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WhiskWhisk
BowlBowl
18
Brush strawberries with remaining glaze.
Ingredients you will need
StrawberriesStrawberries
GlazeGlaze
1
All 4 quadrants of pastry can be prepared (but not baked) 1 day ahead and stacked in freezer between sheets of parchment paper.
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Baking PaperBaking Paper
2
Let each section stand at room temperature until no longer frozen solid but still firm, about 5 minutes, before baking.
3
Ginger cream can be made 1 day ahead and chilled, covered.
Ingredients you will need
GingerGinger
CreamCream
4
Assembled tart can be kept at cool room temperature 3 hours before serving
DifficultyExpert
Ready In2 hrs
Servings16
Health Score9
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