Strawberry-Pineapple Tart
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 8
Ingredients
1 box frozen puff pastry (1-pound), thawed in refrigerator overnightFlour for dusting work surface1 large egg, beaten5 tablespoons (2¼ ounces/64 grams) sugar ½ teaspoon ground cinnamon 1 quart fresh strawberries, hulled and thinly sliced½ teaspoon grated lemon zest 8 ounces (227 grams) cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes¼ teaspoon almond extract 1 ½ cups 1-inch-chunks fresh pineapple Mint leaves for garnish (optional)
Before You Begin
To prevent the puff pastry from cracking when opened, defrost the pastry in the refrigerator overnight. To avoid a soggy crust, top with the cream cheese and fruit just before serving.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line baking sheet with parchment.
- Unfold both pieces of puff pastry onto floured work surface. Brush egg along one edge of one sheet of pastry. Overlap with second sheet by 1 inch and press to seal together. (Two sheets should form large rectangle.) Cut two 1-inch-wide strips from long side of dough rectangle and two 1-inch-wide strips from short side. Brush dough rectangle with egg. Place strips on top of edges of dough rectangle, creating raised border, and brush with egg. Transfer tart shell to parchment-lined baking sheet.
- Mix 2 tablespoons sugar and cinnamon in small bowl and sprinkle over tart shell, leaving outer border plain. Using fork, poke entire bottom of shell. Bake 12 to 14 minutes, reduce oven temperature to 350 degrees, and continue to bake until golden brown and crisp, 13 to 15 minutes. (If shell rises in middle, pierce with fork to deflate.) Transfer shell to wire rack to cool. (Cooled shell can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Stir strawberries, 2 tablespoons sugar, and lemon zest together in medium bowl. Set aside. Beat cream cheese, remaining 1 tablespoon sugar, and almond extract with electric mixer at high speed until light and fluffy, about 1 minute.
- Spread cream cheese mixture onto cooled pastry shell. Scatter strawberries and pineapple on top. If desired, garnish with mint leaves. Serve immediately.
Yield
Serves 8Ingredients
1 box frozen puff pastry (1-pound), thawed in refrigerator overnight
Flour for dusting work surface
1 large egg, beaten
5 tablespoons (2¼ ounces/64 grams) sugar
½ teaspoon ground cinnamon
1 quart fresh strawberries, hulled and thinly sliced
½ teaspoon grated lemon zest
8 ounces (227 grams) cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
¼ teaspoon almond extract
1 ½ cups 1-inch-chunks fresh pineapple
Mint leaves for garnish (optional)
Ingredients
1 box frozen puff pastry (1-pound), thawed in refrigerator overnight
Flour for dusting work surface
1 large egg, beaten
5 tablespoons (2¼ ounces/64 grams) sugar
½ teaspoon ground cinnamon
1 quart fresh strawberries, hulled and thinly sliced
½ teaspoon grated lemon zest
8 ounces (227 grams) cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
¼ teaspoon almond extract
1 ½ cups 1-inch-chunks fresh pineapple
Mint leaves for garnish (optional)
Ingredients
1 box frozen puff pastry (1-pound), thawed in refrigerator overnight
Flour for dusting work surface
1 large egg, beaten
5 tablespoons (2¼ ounces/64 grams) sugar
½ teaspoon ground cinnamon
1 quart fresh strawberries, hulled and thinly sliced
½ teaspoon grated lemon zest
8 ounces (227 grams) cream cheese, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
¼ teaspoon almond extract
1 ½ cups 1-inch-chunks fresh pineapple
Mint leaves for garnish (optional)
Why This Recipe Works
This Strawberry-Pineapple Tart is a unique spin on a strawberry tart. We used commercial frozen puff pastry, thoroughly defrosting it in the refrigerator overnight before unfolding it. We trimmed strips of the pastry and “glued" them to the base to form sides for the tart. We dusted the dough with cinnamon and sugar before baking to enhance the flavor and crispness of the crust. Sweetened cream cheese served as a perfect filling for the tart.
Before You Begin
To prevent the puff pastry from cracking when opened, defrost the pastry in the refrigerator overnight. To avoid a soggy crust, top with the cream cheese and fruit just before serving.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line baking sheet with parchment.
- Unfold both pieces of puff pastry onto floured work surface. Brush egg along one edge of one sheet of pastry. Overlap with second sheet by 1 inch and press to seal together. (Two sheets should form large rectangle.) Cut two 1-inch-wide strips from long side of dough rectangle and two 1-inch-wide strips from short side. Brush dough rectangle with egg. Place strips on top of edges of dough rectangle, creating raised border, and brush with egg. Transfer tart shell to parchment-lined baking sheet.
- Mix 2 tablespoons sugar and cinnamon in small bowl and sprinkle over tart shell, leaving outer border plain. Using fork, poke entire bottom of shell. Bake 12 to 14 minutes, reduce oven temperature to 350 degrees, and continue to bake until golden brown and crisp, 13 to 15 minutes. (If shell rises in middle, pierce with fork to deflate.) Transfer shell to wire rack to cool. (Cooled shell can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Stir strawberries, 2 tablespoons sugar, and lemon zest together in medium bowl. Set aside. Beat cream cheese, remaining 1 tablespoon sugar, and almond extract with electric mixer at high speed until light and fluffy, about 1 minute.
- Spread cream cheese mixture onto cooled pastry shell. Scatter strawberries and pineapple on top. If desired, garnish with mint leaves. Serve immediately.
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