Simple Fresh Berry Tart
1 9" X 9.5" frozen puff pastry sheet thawed overnight in refrigerator
3 cups fresh berries washed and dried
4 oz cream cheese room temperature
1/2 cup + 2 Tbsp strawberry jelly
2 tsp sugar
1/8 tsp ground cinnamon
1 tsp vanilla extract
To prepare you puff pastry sheet, allow it to thaw overnight in the refrigerator. Lay it out on a parchment lined baking sheet. Using a pastry brush, lightly brush the outer edges, a half inch in, with water. Fold over all edges, starting with the long edges first. Use a fork to poke through the bottom of the pastry repeatedly, making sure to go all the way through, to keep the pastry from puffing up in the middle. Take a sharp paring knife and lightly score all along the outer edges. Pop the prepared pastry back in the fridge for 30 minutes. Move your oven rack to the upper middle position and preheat your oven to 425°F.
Combine the sugar and cinnamon in a small bowl and mix well. After 30 minutes in the fridge, remove the pastry, sprinkle the bottom with the cinnamon sugar and bake for about 20 minutes, or until golden brown. Remove the pastry shell to a cooling rack and allow to cool for one hour.
Heat the half cup strawberry jelly in the microwave for about 30 seconds. Add the berries and gently stir to coat. In a medium mixing bowl, combine the cream cheese, two tablespoons strawberry jelly and vanilla extract. Mix until smooth.
Once the pastry shell has cooled for one hour, evenly spread the cream cheese mixture over it and top with the jellied berries. Place the tart back in the fridge for at least one hour and up to four hours, allow tart to rest for 30 minutes out of the fridge before serving. Enjoy!