21 Replies to “Puff Pastry Tart”

  1. I doubt if a vanilla bean can be purchased anywhere near my location. Of course I could order it from Amazon if I felt like going to the expense and bother.

  2. I made this for the first time today. The video is perfect. Your description makes it look so easy, that I wasn't afraid to try it though I've never worked with puff* pastry, vanilla beans, or pastry cream (note* I looked up the difference between puff pastry and filo pastry cause I didn't even know that, and didn't want to buy the wrong one!) It worked out perfectly. Then at the last moment, before assembling it, I spotted a package of home made maple syrup-baked pecans in my fridge ( make them days ahead; pour 1/2 cup good maple syrup onto 1 1/2 cups pecan halves. Spread over parchment-lined cookie sheet and bake at 350 F for 15 min, you can store in fridge for later). Sooo I spread the pastry cream on my baked puff pastry as directed. Then I chopped up some mapled pecans and sprinkled a cup of them over the pastry cream. Finally I placed the berries over the pastry cream and brushed with apricot glaze as directed. So the only addition I made to the recipe was to add a layer of mapled pecans between the pastry cream and the berries. It was outstanding and not maple flavoured at all. However the nice munch from the maple 'brittle' that forms when I had baked the pecans, is awesome. When you bake your own pecans, you end up with a very thin layer of 'brittle', not too much just a little, I leave the brittle in when I store the pecans in my fridge, and it's heavenly. Thank you so much for introducing me to puff pastry, vanilla beans, and cooked pastry cream. I'll be watching your channel for more!
    Barbara Howell

  3. When you scraped the glass bowl you went up ten fold in my book! It drives me nuts when I see chefs or bakers not scraping their bowls or pots. Maybe its the cheapskate in me but not scraping out every little bit just seems wasteful.

  4. Hi Meredith, I just made a puff pastry fruit tart, using your method of cutting the edges of the pastry dough, except I forgot to dot it. I also used your method for the pastry cream except I forgot to sift it. But it came out just fine cause I whisked the pastry cream vigorously before pouring it into the puff pastry. I made mine using sliced pears, and I topped the fruit with thinned out apricot preserves. Thanks for the much easier method for the pastry cream. Also I just bought your new cook book "One Pot Comfort" . Thanks again; Gwen Gerardi

  5. Great idea…only thing is I wonder whether you should have showed us how to make the pastry filling first seen as it takes 3hours to cool…? 🧐Just a thought 😊

  6. Viola! You make me smile Chef 😉 and you make it look easy…. how about I come and help you in the kitchen? I would love that!! Oh…thank you for this lovely berry tart recipe.

  7. Meredith, this looks so beautiful and delish!!!! I will definitely make this. You are just one fabulous lady! I first saw and discovered you before Thanksgiving last year on QVC. It is because of you and your wonderful recipe demonstrations that I bought the Cooks Essentials air fryer, in which I love and also love your cookbook for it. You are easy to listen to and make things look so easy. Thank you so much for all of your work for all of us to enjoy…. Many hugs to you. Claudia

  8. You make me feel like I can do this too.  Thanks, I love all of your recipes!  Do you have any recipes that I can make in a 3.5 qt. dutch oven?  Lasagna?  Thanks, Debby

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