Food Network: Strawberry Puff Pastry Tart

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Strawberry Puff Pastry Tart
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 large egg
2 teaspoons water
1 sheet frozen puff pastry, thawed (half 17 1/4-ounce package)
1 pint fresh strawberries, washed and wiped dry, hulled and halved, or sliced
1/4-inch thick
1/4 cup heavy cream
3/4 cup mascarpone cheese, or 6 ounces softened cream cheese
3 tablespoons superfine or granulated sugar
2 teaspoons fresh orange juice
1/2 teaspoon finely grated orange zest
2 tablespoons red currant or apricot jam

1 tablespoon apple juice or water
1 pint vanilla ice cream, melted
Mint sprigs, garnish

Instructions
Preheat the oven to 400 degrees F. Line a baking sheet
with parchment paper.

In a small bowl, beat the egg with the water.

On a lightly floured surface, roll out the puff pastry to a large rectangle, about
14 by 8 inches. With a small, sharp knife, lightly score the outer 3/4-inch edge
of each side. Using your finger or a pastry brush, brush this outer edge with the
egg wash. Fold the outer edge over onto the dough to make a border, pressing

gently to adhere, and paint the top lightly with the egg wash. With a fork, score
the inner base of the tart. Place on a prepared baking sheet and refrigerate for
20 minutes.

Bake the pastry shell until light golden brown and crisp, about 20 minutes. Cool
completely on a wire rack.

In a small bowl, beat the cream to soft peaks.

In a medium bowl, beat together the mascarpone, sugar, orange juice, and orange
zest until smooth. Fold in the whipped cream.

Spread the cream mixture evenly over the bottom of the tart shell. Arrange the
berries decoratively over the top.

In a small bowl, whisk the jam and apple juice until the jam is smooth and a
spreadable consistency. Using a pastry brush, lightly glaze the top of the berries
with the jam.

Slice the tart into 8 portions. Spoon puddles of the melted ice cream into the
center of 8 dessert plates and top with slices of the tart. Garnish with mint
sprigs and serve.