Ingredients
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1 (16 oz) pkg strawberries
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1/4 cup granulated sugar
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1 orange
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1 (8 oz) pkg strawberry cream cheese spread, room temperature
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1 tsp vanilla extract
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1/2 (17.65 oz) box frozen puff pastry, thawed
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All-purpose flour, for dusting
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1/4 cup strawberry jam
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Mint leaves, to garnish
Steps
1
Preheat oven to 425°F. Hull and thinly slice the strawberries. In a medium saucepan, combine strawberries, sugar, and a pinch of salt and heat on medium. Cook 5–6 min., until sugar dissolves and berries begin to soften, stirring occasionally. Using a slotted spoon, transfer berries to a bowl to cool, discarding liquid mixture.
2
Meanwhile, into a medium bowl, grate ½ tsp zest from the orange and squeeze 2 tbsp juice. Add the cream cheese and vanilla and mix until combined. Unfold 1 puff pastry sheet onto a lightly floured surface. Roll pastry out to a 10x13-inch rectangle. Transfer pastry to a parchment-lined baking sheet. Prick pastry all over with a fork.
3
Spread cream cheese mixture on pastry in an even layer, leaving a ½-inch border around edges. Arrange cooled strawberries on top in a single layer. Bake 15–20 min., until pastry is puffed and golden. Transfer to wire rack to cool for at least 20 min. In a microwave-safe bowl, combine the strawberry jam and 1 tbsp water. Microwave 30 sec., until smooth and warmed. Brush jam mixture over tart and garnish with the mint leaves. Cut into 12 squares.
