Strawberry Cream Cheese Tart

Strawberry cream cheese spread, puff pastry, balsamic reduction.

Featured Spread

Featured spread


  • 8 oz Modern Kitchen Strawberry cream cheese spread
  • 4 tablespoons + 1 ½ tsp powdered sugar, sifted
  • 1 sheet puff pastry thawed (1 sheet from a 17.3 oz box)
  • 2 cups strawberries washed, hull removed, and sliced ¼ inch thick
  • 1 cup balsamic vinegar
  • ¼ cup sugar


To make the balsamic reduction:

  1. Combine sugar and balsamic vinegar in a small saucepan and stir. 
  2. Place mixture over a medium/low heat and bring to a simmer. Once simmering, reduce heat to low and cook until mixture has reduced in volume by about half (roughly 8 minutes). 
  3. Allow to cool to room temperature.

To make the cream cheese tart:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place thawed sheet of puff pastry on a baking sheet.
  3. Roll in the edges of the pastry sheet and fold over, creating a one-inch rim. Use a fork to poke holes in the part of the pastry without the rim. Sprinkle the rim with sugar and bake for 15-20 minutes or until the dough puffs and is golden.
  4. Allow to cool to room temperature.
  5. Gently mix the Strawberry cream cheese spread and powdered sugar. (A small rubber spatula works great.)
  6. Spread the Strawberry cream cheese mix over the cooled pastry, top with sliced strawberries, and drizzle with balsamic glaze.

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