3-Ingredient Strawberry Tart with Lemon Whipped Cream
Servings 6slices / 1 1/2 cups whipped cream
For Strawberry Tart:
1 (12 x 12-inch) sheet puff pastry, thawed
16 oz. fresh strawberries, sliced
1 Tablespoon sugar or sugar substitute
For Lemon Whipped Cream:
1 cup chilled heavy cream
2 Tablespoons powdered sugar
Zest and juice from 1/2 lemon
For Strawberry Tart: Preheat oven to 400 degrees F.
Place puff pastry square on a large parchment paper-lined baking sheet. Lay sliced strawberries over top with 1 inch of pastry edge. Turn up pastry edges slightly over strawberries. Sprinkle with sugar.
Bake for 18-20 minutes, or until pastry is puffed and golden brown.
Slice into 6 portions and serve with Lemon Whipped Cream, if desired.
For Lemon Whipped Cream: With an electric mixer, beat heavy cream to soft peaks on medium speed. Add powdered sugar, lemon zest and juice. Continue beating on medium speed to stiff peaks. Cover and chill up to 4 hours before serving.
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