Berry Tart with Ginger Cream

Berry Tart with Ginger Cream
Photo by John Kernick

Ingredients

  • confectioners sugar
  • 1 large flat board (at least 20 inches square)
  • ¾ cup red currant jelly
  • ½ cup granulated sugar
  • 1 parchment paper
  • ½ cup crystallized ginger
  • 4 pints blueberries (2 1/2 lb)
  • + 5 more ingredients
    • 2 8-oz packages cream cheese
    • 4 17 1/4-oz packages frozen puff pastry sheets
    • 2 pints strawberries (1 lb)
    • 2 large egg yolks
    • 4 tablespoons water

Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer. Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork. Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide ...

View full recipe at Epicurious

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