Easy Puff Pastry Fruit Tarts
These Easy Puff Pastry Fruit Tarts are made with flaky golden puff pastry, a sweet and creamy cream cheese filling, and fresh blueberries, raspberries, and blackberries. Finished with powdered sugar, they're simple to make but look bakery-worthy.
Equipment
- Baking sheet
- Parchment paper
- Mixing Bowl
- Electric mixer or whisk
- Sharp knife
- Fork
- Pastry brush
- Measuring cups and spoons
Ingredients
- 1 sheet puff pastry thawed
- 8 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons powdered sugar for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the thawed puff pastry on a lightly floured surface and gently roll it out if needed.
- Cut the puff pastry into 6 equal squares or rectangles.
- Using a sharp knife, lightly score a 1/2-inch border around each piece without cutting all the way through.
- Prick the center of each pastry several times with a fork.
- Beat the softened cream cheese until smooth.
- Add 1/3 cup powdered sugar, vanilla extract, lemon zest, and lemon juice, then mix until creamy.
- Spread about 1 to 1 1/2 tablespoons of the cream cheese mixture into the center of each pastry, keeping it inside the scored border.
- Arrange the blueberries, raspberries, and blackberries over the cream cheese.
- Whisk the egg with the milk to make an egg wash.
- Brush the exposed puff pastry edges with the egg wash.
- Bake for 18 to 25 minutes, or until the pastry is puffed and deeply golden brown.
- Remove the tarts from the oven and let them rest for 10 minutes.
- Dust the cooled tarts with powdered sugar.
- Serve warm or at room temperature.
Notes
Nutritional Information per tart
- Calories: 390 kcal
- Carbohydrates: 34 g
- Protein: 7 g
- Fat: 25 g
- Saturated Fat: 10 g
- Fiber: 3 g
- Sugar: 14 g
- Sodium: 260 mg
- Cholesterol: 65 mg
