Prosecco-Poached Fruit Tarts with Lemon Cream
Recipe from Pepperidge Farm Puff Pastry

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


Prosecco-Poached Fruit Tarts with Lemon Cream

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 10 mins
Related Categories: Desserts, Lemons, Peaches, Plums
 
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Ingredients
  • 1  pkg.
    (10 ounces) Pepperidge Farm® Puff Pastry Shells
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  • 2 
    medium peaches , pitted and diced
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  • 2 
    medium nectarines , pitted and diced
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  • 2 
    medium plums , pitted and diced
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  • 1/2  cup
    Prosecco or dry white wine such as pinot grigio
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  • 1/2  cup
    sugar
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  • 1/4  cup
    apricot preserves
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  • 1/2 
    of an 8-ounce package cream cheese , softened
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  • 2  tbsp.
    butter , softened
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  • 1/2  cup
    confectioners' sugar
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  • 1  tbsp.
    lemon juice
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  • 1  tsp.
    grated lemon zest
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  •  
    Mint sprigs (optional)
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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.

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