Fresh Herb and Berry Tart
This recipe was our 1st place winner at the 2018 Iowa State Fair in the Dessert category. This recipe was submitted by Bridget Lottman from Norwalk, Ia.
Ingredients
Tarts
- 1 sheet puff pastry 2 tarts
- 2 peaches
- 1/3 cup raspberries
- 1/3 cup blueberries
- 4 oz cream cheese room temperature
- 3 tbsp powdered sugar
- 1-2 tsp fresh lemon juice
- 1 tsp vanilla
- 1/3 cup almond slivers
- 1/2 tsp Mariposa Farms Fresh Thyme rinsed and chopped fine
- course sugar
Drizzle
- 2 tsp Mariposa Farms Fresh Mint rinsed
- 1/2 cup warm water
- 1 cup powdered sugar
Instructions
- Preheat oven to 425 degrees F.
- In a small sauce pan add the Mariposa mint and water. Bring to a simmer, shut off and set aside.
- Line a cookie sheet with parchment
- Thaw puff pastry, on a floured surface roll sheet to a 12 x 14 and cut in half. You will have 2 6 x 14 in sheets. Place on cookie sheet. Using a knife score a 1 inch border along edges. Using a fork dock the inside of the pastry. Cover and return to the fridge till ready.
- Combine the cream cheese, Mariposa thyme, sugar, lemon juice and vanilla. Set aside.
- Spread the cream cheese on the inside of the pastry border.
- Wash and slice the peaches about 1/4 inch thick. Arrange the peach slices on the cream cheese and sprinkle on the almonds. Sprinkle course sugar on the border.
- Bake 15 to 20 minutes. While baking, wash fresh fruit and dry. Make the drizzle. In a bowl mix the powder sugar adding enough mint water to make a loose drizzle.
- On just warm Tart place the rest of the fresh berries and Drizzle on the mint drizzle. Garnish with a Mariposa mint leaf.