- 1 pound fresh strawberries, hulled and sliced
- 1⁄3 cup poppy seed cake and pastry filling, Solo®
- 1⁄2 cup tub-style cream cheese, softened, Philadelphia®
- 1⁄4 cup whipping cream
- 3 tablespoons granulated sugar
- 1⁄2 teaspoon vanilla extract, McCormick®
- 1 egg, lightly beaten
- 1 teaspoon water
- 1 sheet frozen puff pastry, thawed, Pepperidge Farm®
- Powdered sugar
Preheat oven to 400°F. Line a glass bakeware dish with parchment paper. In a small bowl, combine strawberries and poppy seed filling.
In a medium bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add whipping cream and beat until soft peaks form. Beat in granulated sugar and vanilla. Refrigerate until ready to use.
Stir together egg and water; set aside. Unroll puff pastry sheet onto a lightly floured surface. Using a rolling pin, roll each side of the pastry sheet 1⁄4 inch longer than original. Using a sharp knife, cut a 3⁄4-inch-wide strip from each side of the pastry dough. Using a pastry brush, brush egg mixture around edges of dough rectangle. To make a raised edge for tart, place each dough strip on top of the side it was cut from and trim off excess dough. Using a fork, prick bottom of the tart dough. Brush egg mixture over top edge. Bake in preheated oven in glass bakeware pan for 20 to 25 minutes or until puffed and golden brown. Cool completely on a dry cloth potholder.
Fill cooled tart shell with the cream cheese mixture. Spoon strawberry-poppy seed mixture over. Dust with sifted powdered sugar and serve immediately.