Simple shortcut makes spring dessert easy with limited time in the kitchen

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Simple shortcut makes spring dessert easy with limited time in the kitchen

Freeform Strawberry Tarts

Servings: 2 tarts serve 6-8


Ingredients:


1 quart strawberries, hulled and quartered
2 tablespoons sugar
2 teaspoons cornstarch
8 ounces cream cheese
½ cup powdered sugar
1 teaspoon vanilla
2 egg yolks
1 package Pillsbury pie crust
1 tablespoon cream or water
1 tablespoon coarse sugar, for sprinkling on top

Method:


Preheat oven to 425 F.Combine strawberries with 2 tablespoons sugar and cornstarch and set aside.
Combine cream cheese, powdered sugar, vanilla and 1 egg yolk. Mix well.
Unroll pie dough and spread the cream cheese onto the center of each disk, leaving about a 2-inch border. Top with the berries.
Start folding up about 2-inch sections of the dough around the circle until you have made a crust around the edge of the tarts. Leave the center open.
Lightly beat second egg yolk to make an egg wash. Brush exposed dough with egg wash, then sprinkle with coarse sugar.
Bake in center of oven for about 20 minutes, or until golden brown. Allow to cool, then serve with vanilla ice cream.

Simple shortcut makes spring dessert easy with limited time in the kitchen

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