If your puff pastry is frozen, allow it to warm up just enough to lay flat and be pliable. It should still be cold. Always keep your puff cold while you are working with it to preserve the layers!
Cut your Puff: It really isn’t important what size you make it. You could make tiny, bite-sized ones, or individual tartlettes, but I made mine 4-inches by 6-inches. Using a ruler and a pizza cutter, cut your base. Then cut the strips to place on top to create a little puff pastry boat to hold the filling. I cut 4 individual strips about 2cm wide, one for each side. Adhere the strips with egg wash (1 beaten egg) to the top of the base like a border.
Dock the Dough: With a fork poke holes in the puff pastry base so that it rises evenly.
Chill the dough completely – at least 45 minutes.
Quickly brush the top edge of the border with egg wash or a little water, being careful that the egg wash or water doesn’t drip down the edges of the puff. This will glue the layers together and keep them from puffing. Sprinkle the top with raw sugar.
Chill again if necessary.
Spray a baking sheet with pam spray or likewise and place a piece of parchment on top. Place puff pastry on top of prepared baking sheet and bake in preheated oven 12-20 minutes depending on size of tart.
Let the tart cool completely.
Assemble the Tart:
Refresh the pastry cream by beating it in the bowl of a stand mixer fitted with the paddle attachment until smooth and more easily spreadable or you can do the same thing in a bowl with a rubber spatula. Mix in Bourbon to taste if desired.
Dollop some of the pastry cream into the baked tart shell. Spread the cream out until it covers the whole tart and comes just below the top of the sides. You don’t want to overfill it or when you add the fruit, the cream will squish out.
Cut and arrange the fruit however you like! I chose to arrange it more daintily but a towering pile of mixed berries and fruit would also be beautiful.
Refrigerate before serving. It is best served the day it is assembled, but the tart shell can be baked a day in advance. The pastry cream can be made seven days in advance.
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