Summer Fruit Sheet Pan Tart

Method

1. 1. For the pastry, whisk together the flour, sugar and salt in a large bowl or in the bowl of a stand mixer.
2. 2. Add the cream cheese and and using your fingers or the whisk attachment, mix in until it resembles coarse breadcrumbs.
3. 3. Add 110g of the unsalted butter, the water and toss together lightly with your hands to combine - you want to keep some butter streaks within the dough.
4. 4. Remove from the bowl, bring together with your hands and roll out into a rough rectangle. Sprinkle the remaining 100g of grated butter over the rectangle and press into the pastry lightly. Fold the bottom third of the pastry up to encase the butter and then repeat, this time folding the dough down to form a thin rectangle - this is called a letter fold. Wrap the dough in cling film and pop into the fridge for at least 2 - 3 hours to allow the gluten to relax.
   
5. 5. For the macerated cherries, remove the seeds from the vanilla pod, reserving them in a large bowl. Place the vanilla pod into a separate saucepan with the cherries, star anise, lemon juice, caster sugar, water and cointreau, if using. Place over a medium heat and bring to the boil then turn down to a simmer and cook for 5 minutes or until syrupy. Pour into a bowl, add the cherries and mix gently to combine. Cover and leave in the fridge while you move on to the next steps.
   
6. 6. To make the mascarpone cream, add the mascarpone, Greek yoghurt and icing sugar to the vanilla seeds and whisk together until smooth then cover and place into the fridge until needed.
7. 7. Preheat the oven to 200˚C/180˚C fan/ 400˚F/ Gas Mark 6.
8. 8. When the gluten has had time to relax, roll the pastry out into a large rectangle. With a sharp knife divide into 6 smaller rectangles. Place the pastry rectangles onto 2 parchment lined baking trays and with a sharp knife score a 2cm border around the pastry. Dock the middle with a fork, brush the borders with egg wash and sprinkle with brown sugar.
9. 9. Bake the pastry rectangles for 20-25 minutes until golden brown and puffed up then remove from the oven and allow to cool completely on wire racks.
10. 10. To serve, fold the hulled strawberries through the macerated cherries. Divide the mascarpone cream between the pastries and using the back of a spoon, spread it out to the edges. Drain the fruit from its macerating liquor and pile on top of the cream. Top with mint leaves and add a final drizzle of the macerating liquor before serving.

• Summer Dessert
• summer tart
• fresh fruit

Ingredients

• US
• METRIC

You'll Need