Reheat in a toaster on a low setting–just make sure there are no jam leaks–or in the oven at 350 degrees F for 10 minutes. The tarts can be frozen for up to 6 weeks. Serve the pastries with the bags of frosting and nonpareil sprinkles on the side to glaze and decorate as desired. Divide the sprinkles among 8 sandwich baggies and seal similar to the frosting. Divide the frosting among 8 sandwich baggies and seal with a tie, rubber band or piece of tape, about 2 tablespoons per bag. Slowly beat in the heavy cream a few tablespoons at a time, until the mixture is creamy and smooth. Using a hand mixer, beat until fully incorporated and smooth. Place on a cooling rack to cool.įor the toppings: In a medium mixing bowl, add the cream cheese, powdered sugar and salt. Preheat the oven to 425 degrees F.īake on the arranged oven racks, rotating halfway, until the tarts are puffed and deep golden brown begin checking at 18 minutes. Place one oven rack in the middle position and one rack above it. For perfect shapes, chill both sets of tarts at least 30 minutes before baking and up to 2 hours. Chill in the refrigerator while you repeat with the remaining sheet of puff pastry. Using the tines of a fork, dock the dough to create holes for the steam to escape. Brush each sealed tart with the egg wash. Trim off any excess or uneven parts for crisp lines. Place the other half of the rectangles on top of the jam, then crimp the edges with a fork. Dollop 1 heaping tablespoon of the jam onto the center of each rectangle, then brush the border with egg wash. Gently place 4 rectangles on one of the prepared baking sheets. Cut the dough in half lengthwise and then quarter crosswise, creating eight 4-by-6-inch rectangles. Roll one package of pastry dough into a 12-by-16-inch rectangle. To make the pastry pockets: In a small mixing bowl, beat the egg with 1 tablespoon of water to make an egg wash. Line two baking sheets with parchment paper and set aside. The jam can be made up to 2 weeks in advance and kept in an airtight container in the refrigerator. Cover and refrigerate until completely cooled, about 1 hour. Transfer to a heat-safe container and allow to cool to room temperature. Add the butter and rosewater and stir, allowing the butter to melt. Boil, stirring and scraping the bottom of the pot continuously with a heat-safe spatula or wooden spoon so that the jam doesn't burn, until the strawberries are broken down and the jam is dark and thick, 5 to 10 minutes. Bring the fruit mixture to a boil over high heat. Split and scrape the vanilla bean and add the innards and the scraped bean to infuse the jam with vanilla flavor. Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 25 minutes.To make the jam: In a medium, heavy-bottomed pot, toss the strawberries with the granulated sugar and lemon juice.Carefully twist the rays, then brush the Tarte de Soleil with eggwash.Repeat so that each quarter has a total of 8 rays. Using a knife, cut a slit on all four sides starting from the edge of the inside circle all the way to the edge of the pastry. Place a 2-inch round cup or circular cookie cutter in the center of the pastry and press down slightly (it should not go through the pastry).Transfer one of the pastry circles to the prepared baking sheet and spread the desired amount of cheese all over the surface.Use a knife to trace a circle all around the plate. Unroll the puff pastry sheets on a clean work surface, then take an 8- or 9-inch round plate and place it over half of the puff pastry.In a small bowl, stir to combine the egg and water for the eggwash.Preheat the oven to 325 degrees F (165 degrees C) and line a rimmed baking sheet with parchment paper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |