Got myself into quite a berry state given Piopio Berry Orchard's amazing peak season strawberries and blueberries!
I decided to test out a recipe from the latest issue of Dish Magazine, "Free Form Fresh Strawberry Tart." Really pretty quick and easy, it uses frozen puff pastry, fresh fruit, pistachios, and a cream mixture of cream cheese, sour cream (I used lite), lemon curd and a wee bit of icing sugar. The only fiddly part is that the pastry is baked and then turned over for baking on the other side.
I dusted icing sugar on top before serving to pretty it up. And the good news is that we've still got heaps of fresh berries in the fridge.
Note to self: blueberry jam.
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