Beautiful and delicious. I used to love looking at these little things in the grocery store. My eyes peering through the glass case in the bakery section, locked on such a profound anomaly of flavor and beauty. Always curious what was in them, how were they so beautiful? I have never been a big desert fan, nor did I enjoy having to jump on the pastry station when I worked for the restaurants, but things like this were always made ahead of time by the pastry chefs, so my few minutes behind their counters usually consisted of around 5 minutes. Unfortunately, to someone who doesn’t particularly like baking sweets, 5 minutes can easily feel like 5 hours. Nevertheless, I have always been fond of the beauty surrounding these insatiable tarts of goodness. This recipe is my own idea of a fruit tart when using refrigerator biscuits. I hope you love it!
1 can flaky layer butter biscuits
1 lg egg
1 tsp water
1 c water
1 c white granulated sugar
1-8 oz container whipped cream
½ pkg cream cheese, softened
½ tbs vanilla extract
¼ c white granulated sugar
½ tsp almond extract
1 c blackberries
½ c blueberries
1 kiwi, peeled and sliced
8 whole strawberries
Preheat oven to 350˚
Remove biscuits from can and separate on nonstick lined sheet pan. Gently press centers slightly flat, leaving a wide ring around the outside of the biscuits. Make egg wash by beating together egg and water. Brush biscuits with egg wash and bake for 25-30 minutes or until golden. Meanwhile, make your cream by beating together whipped cream, cream cheese, vanilla extract, ¼ c sugar and almond extract. To make the simple syrup, bring 1 c water and 1 cup sugar to a boil. Reduce heat to simmer, stirring frequently until sugar has completely dissolved. When biscuits are done, remove from oven and allow to cool for 10 minutes. Press centers of biscuits in a bit to create a well. Fill each biscuit with equal amounts of cream. Top with the assortment of fruit and brush with cooled simple syrup. Voila! Summer on a plate.
Girl-Chef Tastes 