Holiday Fruit Tart with Puff Pastry |
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 1 Pepperidge FarmĀ® Puff Pastry Sheet, thawed to room temperature
- 1¼ cups milk
- ⅓ cup sugar
- 1½ tbsp flour
- 2 tbsp corn starch
- ½ tsp vanilla extract
- 4 kiwi
- 1 tbsp raspberries
- 1 tbsp blueberries
- 1 tbsp blackberries
- Powdered sugar for topping
- Preheat the oven to 400 degrees F.
- Grease a 13x9-inch tart pan with butter, then roll out the puff pastry sheet and press into the pan.
- Use a fork to poke holes in the pastry sheet.
- Bake in the oven for 15 minutes, then decrease the heat to 350 degrees F and bake an additional 5 minutes.
- Remove from the oven and cool.
- Heat the milk in a saucepan.
- Combine the sugar and egg yolks in a bowl, then add the flour and corn starch and mix well.
- Once the milk starts to boil, immediately add ⅓ of it to the egg yolk mixture and stir, then use a spatula to add the egg yolk mixture to the saucepan and whisk continuously over low heat until thick (takes about 5 minutes). Do not stop whisking until thick, then remove from heat and cool.
- Once cool, spread over the baked puff pastry and top with sliced kiwi in the shape of a Christmas tree and berries.
- Sprinkle powdered sugar on the top.
Makes 1 9x13-inch tart
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/holiday-fruit-tart-puff-pastry/
3.4.3174