Friday, February 11, 2011

Strawberry Poppy Seed Tart

I saw this recipe on GMA this morning and thought it would be perfect for company dessert tomorrow night. However, after reading the recipe it looked like more calories and work than Sandra Lee made it look so maybe I'll just save it for some other time when there will be more than 6 people for dinner so we won't have all the leftovers.  Or a perfect dessert to bring somewhere because it looked so pretty.

Strawberry Poppy Seed Tart

Something Sweet for Valentine's Day

From the Kitchen of Sandra Lee
Servings: 6
Difficulty: Easy
Cook Time: 30-60 min

No Valentine's Day celebration would be complete without
something sweet. Try this delicious strawberry tart.


1 pound fresh strawberries, hulled and sliced
1/3 cup poppy seed cake and pastry filling, Solo®
1/2 cup tub-style cream cheese, softened, Philadelphia®
1/4 cup whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract, McCormick®
1 egg, lightly beaten
1 teaspoon water
1 sheet frozen puff pastry, thawed, Pepperidge Farm®
Powdered sugar


Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine strawberries and poppy seed filling.

In a medium bowl, beat cream cheese with electric mixer on medium
speed until fluffy. Add whipping cream and beat until soft peaks
form. Beat in granulated sugar and vanilla. Refrigerate until
ready to use.

Stir together egg and water; set aside. Unroll puff pastry sheet
onto a lightly floured surface. Using a rolling pin, roll each
side of the pastry sheet 1/4 inch longer than original. Using a
sharp knife, cut a 3/4-inch-wide strip from each side of the
pastry dough. Using a pastry brush, brush egg mixture around
edges of dough rectangle. To make a raised edge for tart, place
each dough strip on top of the side it was cut from and trim off
excess dough. Using a fork, prick bottom of the tart dough. Brush
egg mixture over top edge. Bake in preheated oven in glassware
pan for 20 to 25 minutes or until puffed and golden brown. Cool

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