Strawberry Cream Tarts
Ingredients
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1 (1-pound) package frozen puff pastry, thawed
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6 ounces cream cheese, softened
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3/4 cup powdered sugar
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3/4 cup whipping cream
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1/8 teaspoon almond extract
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2-1/2 cups whole strawberries, hulled
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1/4 cup apple jelly
Directions
1.
Preheat oven to 400 degrees.
2.
Divide puff pastry into 6 squares. Place a puff-pastry square in each of 6 non-stick tart pans. Using a rolling pin, roll over tart pans to cut off excess pastry along pan edges. Place pie weights in center of each tart pan. Bake pastry for 15 minutes. Cool on racks for a few minutes and then remove pie weights. Cool completely on racks.
3.
In a medium bowl, beat whipping cream with an electric mixer on high speed until soft peaks form; set aside.
4.
In another mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until creamy. Fold in whipped cream and almond extract. Fill cooled tart shells with mixture.
5.
Top each tart with strawberries, pointed side up.
6.
In a small saucepan , heat apple jelly until warm. Using a pastry brush, gently glaze strawberries.
7.
Refrigerate for at least 2 hours. Remove tarts from tart pans before serving.
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