Description
Puff Pastry Fruit Tarts: My favorite easy dessert! Flaky pastry, sweet cream, and fresh fruit create a stunning, simple treat for any day.
Ingredients
Scale
- Flaky Foundation:
- 1 box (17.3 oz / 2 sheets) frozen puff pastry, thawed
- 1 large egg
- Creamy Filling:
- 8 oz full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Fresh Toppings & Sweet Finish:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 1 kiwi, peeled and thinly sliced
- 1 small peach, thinly sliced
- 1/4 cup apricot jam
- 1 tablespoon water (or lemon juice)
Instructions
- Prep Your Pastry Canvas: First things first, let that puff pastry thaw. I usually pull it out about 30-40 minutes before I want to start, just on the counter. Don’t rush it, or it’ll crack when you unfold it—I’ve been there, trying to wrestle a half-frozen sheet and ending up with pastry shrapnel, oops! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold your pastry sheets, and with a sharp knife, gently score a 1/2-inch border around the edges of each sheet. Don’t cut all the way through! This creates a nice frame for your puff pastry fruit tarts. Then, dock the inside area all over with a fork—this prevents the middle from puffing up too much.
- Bake the Golden Shell: Whisk up that egg with a tablespoon of water for your egg wash. Brush it all over the scored border of your pastry. This will give it that beautiful golden sheen as it bakes. Pop the pastry sheets onto your prepared baking sheet and into the hot oven. Bake for about 12-15 minutes, or until the pastry is gloriously golden brown and puffy around the edges. Keep an eye on it; ovens vary, and puff pastry can go from perfect to burnt in a flash! I once got distracted by a podcast and pulled out slightly-too-dark pastry, but hey, it was still tasty, just rustic!
- Whip Up the Creamy Dream: While your pastry is baking and cooling, let’s get that dreamy filling ready for your puff pastry fruit tarts. In a medium bowl, beat the full-fat cream cheese (seriously, don’t skimp here!) with the granulated sugar, vanilla extract, and lemon zest until it’s super smooth and fluffy. I usually use a hand mixer for this, but a good whisk and some elbow grease work too. Make sure there are no lumps—you want a silky, spreadable cream. The smell of the lemon zest with the vanilla is just heavenly, honestly!
- Assemble Your Masterpiece: Once the baked pastry has cooled down completely, gently press down the puffed-up center if it’s risen too much. Now for the fun part! Spread an even layer of your creamy filling onto the cooled pastry centers, making sure to stay within that scored border. Next, arrange your beautiful fresh fruit on top of the cream cheese layer. Get creative with your patterns! I love mixing colors and textures; it makes these puff pastry fruit tarts look so inviting. Don’t overload it, though; I’ve learned the hard way that too much fruit can make the tart hard to cut and a bit soggy.
- Glaze for That Gorgeous Shine: Time for the finishing touch! In a small microwave-safe bowl, warm the apricot jam with a tablespoon of water (or a tiny splash of lemon juice for extra tang). Microwave for about 15-20 seconds, then stir until it’s smooth and easily brushable. If it’s too thick, add a tiny bit more water. With a pastry brush, gently brush the warm glaze over the fruit and the exposed pastry border. This gives your puff pastry fruit tarts that irresistible, glossy sheen and helps keep the fruit fresh and vibrant. It smells so sweet and fruity!
- Serve and Savor Your Puff Pastry Fruit Tarts: And there you have it! Your beautiful puff pastry fruit tarts are ready to be devoured. Slice them into individual servings with a sharp knife and watch everyone’s eyes light up. I usually serve them slightly chilled, but room temperature is also lovely. The flaky crust, the sweet-tangy cream, and the burst of fresh fruit—it’s just a symphony of flavors and textures. Honestly, these are always a hit, and they never last long in my kitchen. Enjoy every single bite!