Summer Berry Tart

A super easy tart made with shop bought puff pastry slathered in sweet cream cheese and covered in the most delicious Summer berries! The perfect way to use up all your berries.

Prep Time 15

Cook Time 15

Total Time 1 15

Servings 12 slices

Ingredients

1 (375g/13.5oz) sheet ready rolled puff pastry
1 cup light cream cheese, I used Philadelphia
1/4 cup icing sugar, sifted
1/2 tsp vanilla extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
16 large strawberries (probably around 2 cups. I wanted them lined up symmetrically)
A little icing sugar for garnish, optional

Instructions

Preheat the oven to 200C/400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely*
Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
Pour onto cooled pastry and smooth with a small spatula.
Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.

Notes

*If the middle has risen a little poke it with a fork again as soon as it comes out of the oven, this will release the moisture and it will flatten out. Recipe by Annie of Annie's Noms