Winter Berry Puff Pastry Tart

Berry Tart 13

When I had my girlfriends over for brunch I knew I had to do an amazing yet light dessert. (We had of course already gorged ourselves on my delicious brunch burgers so it had to be light!). I settled on an easy peasy puff pastry tart covered in berries & deliciousness.

Trust me when I say this is stupidly easy.

What you’ll need:

2 pieces of puff pastry
2 tubs of Philadelphia
1 vanilla seed pod
1 teaspoon of vanilla essence
1 punnet of strawberries
1 punnet of raspberries
1 punnet of blueberries
1 punnet of pomegranate arils
Maple syrup
Handful of mint leaves
Icing sugar (for dusting)

Berry Tart 1

Preheat the oven to 220° Celsius then get two pieces of puff pastry, let them defrost for around ten minutes & lay them down in your pan, overlapping in the middle. Roll up  the edges so they form a rim & ‘dock’ the pastry which means to stab it repeatedly with a fork which is, admittedly, pretty darn fun. Then brush it with melted butter & pop in the oven for around 15 minutes or until it’s golden & flaky.

Berry Tart 3

Empty the tubs of Philadelphia, scrape out the seeds of the vanilla pod & mix them & the teaspoon of vanilla essence up.

Berry Tart 4

Smear that delightful mixture over your puff pastry base, making sure to lick your fingers when you invariably get them covered in the stuff!

Berry Tart 5

Layer your berries on. I halved the strawberries but you can always put them on the tart whole. We appear to get ridiculously huge strawberries in Sydney so they would’ve looked rather strange whole.

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Generously cover the tart with the rest of the berries so it looks like an amazingly beautiful bright cornucopia of loveliness.

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Just look at it ^^


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Now the fun part. Drizzle the maple syrup of the berries & please, don’t be stingy with the stuff. More is always more, when it comes to maple syrup.

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Look at those gloriously gooey berries now!!

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Scatter the mint leaves over the top. I didn’t want the maple syrup drizzled over them because they’d become soggy & I wanted the green of the leaves to stand out against the red of the berries.

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Then dust with icing sugar.

See? How easy is that!

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Bring it out to the table to a chorus of awed ‘oohs’ & ‘aahs’. I left the tart in the baking tin to add to the rustic charm that I was going for with this brunch.

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Then simply chop it up into squares & serve & enjoy. The beautifully rich Philadelphia mixes stunningly with the sweet maple syrup & the tart berries & fresh mint leaves. All of this, on top of the cracking flaky puff pastry tart. Utter heaven on a plate! Go on, try it!