Prosecco-Poached Fruit Tarts with Lemon Cream

Prosecco-Poached Fruit Tarts with Lemon Cream

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SHELLS recipe

Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Chill: 30 minutes
  • Serves: 6

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Shells Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 2 medium peaches, pitted and diced

  • 2 medium nectarines, pitted and diced

  • 2 medium plums, pitted and diced

  • 1/2 cup Prosecco or dry white wine such as pinot grigio

  • 1/2 cup sugar

  • 1/4 cup apricot preserves

  • 1/2 of an 8-ounce package cream cheese, softened

  • 2 tbsp. butter, softened

  • 1/2 cup confectioners' sugar

  • 1 tbsp. lemon juice

  • 1 tsp. grated lemon zest

  • Mint sprigs (optional)

Directions

  1. Prepare the pastry shells according to the package directions.

  2. Heat the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low.  Cook for 5 minutes or until the fruit is tender.  Remove the saucepan from the heat.  Cover the saucepan and refrigerate for 30 minutes or until the fruit mixture is cool.

  3. Beat the cream cheese, butter, confectioners' sugar, lemon juice and lemon zest in a medium bowl with an electric mixer on medium speed until the mixture is smooth.

  4. Spoon about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with 1/2 cup fruit mixture.  Garnish with the mint, if desired.  Serve immediately.

  5. Tip:  You can also try substituting orange juice and zest for the lemon juice and zest in this recipe.

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