Strawberry 4-Point Tarts

This sophisticated dessert features an unusual, but absolutely delicious combination of strawberries, balsamic vinegar and cracked black pepper.  Give it a try...you'll be glad you did.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 20 minutes
  • Serves: 4

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup strawberry jam
  • 1 teaspoon balsamic vinegar
  • 1 cup large fresh strawberries cut into quarters
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup sweetened whipped cream or vanilla ice cream

Directions

  1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Place the pastry squares onto a baking sheet. Beat the egg and water in a small bowl with a fork.

  2. Stir the jam and vinegar in a medium bowl with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup strawberry mixture in the center of each pastry square. Fold the pastry corners over the filling to the center and twist the points firmly to seal. Brush the pastries with the egg mixture.

  3. Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with whipped cream or ice cream, if desired.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

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

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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