Here’s another nice looking dessert. It had the advantage of using puff pastry and I wanted another excuse to make more Sally’s puff pastry. My first attempt went well so I tried it again. (It went well also.)

The dessert also uses berries, and if you know me, that is a deal maker!

The published recipe used too much jam filling for me. It made the pastry too wet which resulted in a messy final product. I cut the berry jam contents in half for future bakes, as noted below.

As I said, the final product was messy but Sally’s puff pastry is perfect. (Find her recipe in the link above.) It is light, flaky and as GBBO demands, has excellent layers.

Puff Pastry Berry Dessert

INGREDIENTS
• 800 g puff pastry ( two 400 g sheets = 2 of Sally’s recipes)
• 100 g spreadable cheese cream
• 3 g cinnamon
• 200 g berries
• 50 g water
• 25 g honey
• 20 g cornstarch
• 20 g melted butter
Note: The quantities of berry jam were halved from the published recipe

METHOD

1. Cut 2 circles from the puff pastry as big as possible
2. Spread cream cheese over the entire area of one piece of pastry
3. Sprinkle with cinnamon
4. Add berries to 100g of water and boil for 20 minutes
5. Add honey and corn starch mix well
6. Preheat oven to 425⁰F
7. Cover the dough with jam then add the second layer of puff pastry
8. Place an inverted glass at the center of the tart and cut radially into 12 strips
9. Prick with a fork
10. Twist each triangle
11. Return to refrigerator for 30 minutes
12. Brush with melted butter
13. Bake 35 minutes at 425⁰F