Peregrine Breakfast Tart

I’ve been meaning to write an update with pictures from our July boat trip to the Broughton Island's in B.C., Canada, but we’ve been taking our time sorting through 1000’s of pictures deciding which ones to delete and which ones are worthy of sharing. I will then pare it down to 5 or 6 highlights… So stay tuned, that post is coming soon!

Until then here’s a recipe for one of my favorite breakfast treats my mom makes on our annual boat trips. We eat very well on these trips. Even though I've been experiencing this for 30 years, I'm still amazed by the delicious meals my mom creates on a boat in the middle of nowhere!

Peregrine Breakfast Tart is not its official name but I feel like I should tie it to the boat (In fact this dish started on our first sailboat, Rain Dance, then moved with us to Aurora (terrible name!), Coyote and now on to Peregrine). For some reason my mom only makes it on the boat, therefore we only eat it once a year … but Curtis loved it so I’m going to change that. As long as fresh fruit is in season, this will become a regular in our weekend breakfast rotation!



Peregrine Breakfast Tart

Ingredients:
Store bought puff pastry
8 oz. cream cheese (softened)
1/3 cup sugar
2 T. flour
1 tsp. vanilla
½ tsp. grated lemon peel
Fresh, seasonal fruit i.e. blueberries, strawberries, raspberries, peaches, kiwi, and cherries
Jelly

Directions:
Bake puff pastry at 425 degrees until browned, about 10 – 12 minutes.

While it’s baking mix cream cheese, sugar, flour, vanilla and lemon peel in a mixer (or by hand).

Spread cream cheese mixture on puff pastry and bake for another 12 – 15 minutes.

When it comes out of the oven, arrange sliced fruit on it and brush with jelly.

Cut and serve.