The puff pastry I buy is sold in a box with two rolls that are about 1/4 inch thick. Shown in the picture is one roll that has been cut in half lengthwise. Some puff pastry is sold as a block that you'll need to roll to 1/4-1/3 inch thickness, then cut to your desired shape. You can also make these as classic turnovers! Be sure to place your puff pastry in the fridge to thaw well ahead and start your cream sauce ahead, as it needs to be cool when placed on the pastry. I like to make it in the morning and refrigerate until needed.
2sheetsFrozen store-bought puff pastry, thawed
1qtFresh strawberriesor fruit of your choice, sliced if necessary
For the Cream Sauce:
2cupsmilkwhole milk recommended
1egg yolkfor brushing
Icing sugarfor dusting
For the cream sauce: In a medium saucepan over medium heat, add the milk and heat until it is steaming.
Meanwhile, in a separate medium-sized bowl, whisk together the egg and sugar, then add the flour. When your milk is ready, begin adding it to the bowl with the egg/sugar mixture VERY SLOWLY (a few drops at a time, at first) and stir in well, gradually adding a bit more until it is all added.
Return the mixture to the saucepan and return to the stove-top over medium heat and cook, stirring constantly, just until it comes to a boil. Mixture should be thick. Remove sauce to a bowl, allow to cool slightly at room temperature, then cover with plastic wrap and refrigerate until needed. (Can be made well ahead. Keeps well in the fridge for a couple of days)
When ready to make your tarts, preheat oven to 400° F. with rack in centre of oven. Line a baking sheet with parchment paper or a silicone mat.
Roll your puff pastry if not already in thin sheets, then cut your puff pastry in to desired shape. Place on parchment lined baking sheet. Beat an egg yolk in a small bowl and brush along the outer edges of the pastry, about 1-inch thick. Spoon some of the cream sauce in to the middle of the pastry (about 1/4 inch thick), spreading it out, but allowing about 1 inch uncovered around the edges (right up to the point where you brushed the egg glaze). Scatter your fruit over the cream layer. If you'd like a bit more of the cream, spoon a little bit more in between the fruit pieces.
Bake in the pre-heated oven for 25-30 minutes, or until set and golden. Allow to cool slightly or completely, then dust with icing sugar for serving. Best eaten shortly after being baked.