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Prosecco-Poached Fruit Tarts with Lemon Cream

Prosecco-Poached Fruit Tarts with Lemon Cream

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Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.

serves 6 people


cost per recipe: $8.26

The price is determined by the national average.

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 2

    medium peach, pitted and diced

  • 2

    medium nectarine, pitted and diced

  • 2

    medium plum, pitted and diced

  • 1/2

    cup Prosecco or dry white winesuch as Pinot Grigio

  • 1/2

    cup sugar

  • 1/4

    cup apricot preserves

  • 1/2

    of an 8-ounce package cream cheese, softened

  • 2

    tablespoons butter, softened

  • 1/2

    cup confectioners' sugar

  • 1

    tablespoon lemon juice

  • 1

    teaspoon grated lemon zest

  • 6

    mintsprigs (optional)

view nutrition info

How to Make It

Step 1

Prepare the pastry shells according to the package directions.

Step 2

Heat the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low.  Cook for 5 minutes or until the fruit is tender.  Remove the saucepan from the heat.  Cover the saucepan and refrigerate for 30 minutes or until the fruit mixture is cool.

Step 3

Beat the cream cheese, butter, confectioners' sugar, lemon juice and lemon zest in a medium bowl with an electric mixer on medium speed until the mixture is smooth.

Step 4

Spoon about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with 1/2 cup fruit mixture.  Garnish with the mint, if desired.  Serve immediately.

Recipe Tips

  • Tip:  You can also try substituting orange juice and zest for the lemon juice and zest in this recipe.

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Made With
Pepperidge Farm® Puff Pastry Shells

Pepperidge Farm® Puff Pastry Shells


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