I still have a bunch of puff pastry around. Honestly this recipe for a Summer Berry and Almond Cheesecake Tart would be best with shortcrust pastry but I just used what I had. The filling was super easy to whip up in the blender. I didn’t add the almond extract but it was very tasty without.

Yum! Note to self: leave some space in the pastry for rising, the filling does puff up a bit and I had to actually do a bit of damage control. Not that it mattered because they were so tasty. I used brown sugar so they are a bit darker but it just made them taste better honestly. Kind of between a cheesecake and a butter tart.