Puff Pastry Berry Star Tart
Puff Pastry Berry Star Tart
Ingredients
For the Tart
- 2 puff pastry, sheets, thawed
- 1/2 cup sour cream
- 2 1/2 teaspoons cinnamon
For the Berry Filling
- 3 cups mixed frozen berries, (such as strawberries, blueberries, red and black currants)
- 1/4 cup honey
- 2 tablespoons cornstarch
For Finishing
- 2 tablespoons unsalted butter, melted
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Unroll one sheet of puff pastry onto the prepared baking sheet. Using the bottom of a tart pan (or a 9-inch plate) as a guide, cut out a large circle with a fluted edge. Gently flatten the pastry circle slightly with a rolling pin if needed.
⏱️ 3 min
- 3
Brush the sour cream evenly over the entire surface of the puff pastry circle, leaving about a 1/2-inch border around the edge. Generously sprinkle the cinnamon over the sour cream layer.
⏱️ 2 min
- 4
In a medium saucepan, combine the mixed frozen berries and honey. Heat over medium heat, stirring occasionally, until the berries soften and release their juices, about 5 minutes. Add the cornstarch and stir well. Continue to boil for 5 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.
⏱️ 7 min
- 5
Spoon and spread the thickened berry jam evenly over the sour cream and cinnamon layer on the puff pastry base, again leaving a 1/2-inch border.
⏱️ 2 min
- 6
Unroll the second sheet of puff pastry. Cut out another large fluted circle, similar to the base. Using a small circular cutter (or the wide end of a piping nozzle), create a hole in the very center of this top pastry circle. With a pizza cutter or sharp knife, make radial cuts from the central hole outwards towards the edge, dividing the circle into 8 equal segments. Carefully fold back the inner portion of each segment towards the center, creating a star or petal-like design around the central hole.
⏱️ 7 min
- 7
Carefully lift the intricately cut puff pastry top layer and place it over the berry filling on the base.
⏱️ 1 min
- 8
Brush the melted unsalted butter over the entire top surface of the pastry. Generously sprinkle the sliced almonds over the buttered surface.
⏱️ 2 min
- 9
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown and flaky.
⏱️ 30 min•🌡️ 400
- 10
Once baked, remove the tart from the oven and allow it to cool slightly on the baking sheet. Dust with powdered sugar before slicing and serving.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Puff Pastry Berry Star Tart
Ingredients
For the Tart
- 2 puff pastry, sheets, thawed
- 1/2 cup sour cream
- 2 1/2 teaspoons cinnamon
For the Berry Filling
- 3 cups mixed frozen berries, (such as strawberries, blueberries, red and black currants)
- 1/4 cup honey
- 2 tablespoons cornstarch
For Finishing
- 2 tablespoons unsalted butter, melted
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Unroll one sheet of puff pastry onto the prepared baking sheet. Using the bottom of a tart pan (or a 9-inch plate) as a guide, cut out a large circle with a fluted edge. Gently flatten the pastry circle slightly with a rolling pin if needed.
⏱️ 3 min - 3
Brush the sour cream evenly over the entire surface of the puff pastry circle, leaving about a 1/2-inch border around the edge. Generously sprinkle the cinnamon over the sour cream layer.
⏱️ 2 min - 4
In a medium saucepan, combine the mixed frozen berries and honey. Heat over medium heat, stirring occasionally, until the berries soften and release their juices, about 5 minutes. Add the cornstarch and stir well. Continue to boil for 5 minutes, stirring constantly, until the mixture thickens into a jam-like consistency.
⏱️ 7 min - 5
Spoon and spread the thickened berry jam evenly over the sour cream and cinnamon layer on the puff pastry base, again leaving a 1/2-inch border.
⏱️ 2 min - 6
Unroll the second sheet of puff pastry. Cut out another large fluted circle, similar to the base. Using a small circular cutter (or the wide end of a piping nozzle), create a hole in the very center of this top pastry circle. With a pizza cutter or sharp knife, make radial cuts from the central hole outwards towards the edge, dividing the circle into 8 equal segments. Carefully fold back the inner portion of each segment towards the center, creating a star or petal-like design around the central hole.
⏱️ 7 min - 7
Carefully lift the intricately cut puff pastry top layer and place it over the berry filling on the base.
⏱️ 1 min - 8
Brush the melted unsalted butter over the entire top surface of the pastry. Generously sprinkle the sliced almonds over the buttered surface.
⏱️ 2 min - 9
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown and flaky.
⏱️ 30 min•🌡️ 400 - 10
Once baked, remove the tart from the oven and allow it to cool slightly on the baking sheet. Dust with powdered sugar before slicing and serving.
⏱️ 6 min