Easy, simple, sweet and soo tasty fruit tarts with puff pastry, all done in 30 minutes. You’ll want to make these over and over again.
Why you’ll love these puff pastry fruit tarts?
I don’t like baking much in the summer. It’s hot outside, and the last thing you want to do is to stick in the kitchen like a moth, sweating while preparing complicated sweets that will make you feel too full and sleepy in the middle of a hot day.
All this fresh fruit is available and you want to make something quick, sweet, and juicy with a taste of summer. These puff pastry fruit tarts are why I always keep a package or two of puff pastry sheets in the fridge or the freezer. They are so easy to make! Even easier than puff pastry pizza tarts.
The best thing about them is you can bake them in advance and fill them with fruits when you need them. And oh yes, does anyone anyway really know how much time you’ve spent preparing these? Trust me, all they remember is that they were mouth-watering.
Ingredients you’ll need for preparing puff pastry fruit tarts
🧈 PUFF PASTRY – 2 packages of premade puff pastry sheets, fresh or frozen and thawed. Any premade puff pastry will be ok, but if you are allergic to gluten, make sure you buy premade pastry with a gluten-free label.
🍒 FRUITS – Basically, you can use any kind of fruit. Puff pastry fruit tarts taste really nice in a combination with berries and cream cheese, but if you have other fruits available don’t doubt it, any fresh fruit, be it of one kind or a mix of fruits will be perfect. Use what it grows in the garden and of course, whatever you have in the kitchen.
🥚 AN EGG – you’ll use it for the eggwash, for that crunchy shiny golden edges
🥛 HEAVY CREAM & CREAM CHEESE – Combining these two you’ll get a simple, but fresh and tasty topping that goes well basically with any kind of fruit. You don’t have cream cheese in the fridge? Use vanilla pudding with heavy cream instead.
🍋 LEMON JUICE – to get that simple fresh taste of summer add some lemon juice to the topping. If you like the taste, you can replace it with a vanilla flavor. Or add both.
🍯 SUGAR – adjust sugar to taste. Hint – sugar is easily replaceable with honey, maple syrup, or any other sweetener of your choice.
Equipment you’ll need
How to make fruit tarts with puff pastry?
Step 1: Preheat the oven to 400°F
Step 2: If you are using frozen puff pastry sheets make sure you thaw them before using them. Best way to thaw it is in the fridge over the night.
Step 3: Cut one sheet into smaller pieces, depending on the size of the sheet and how big you want your fruit tarts to be. Place them on a parchment baking sheet.
Step 4: Use a sharp knife to score the borders of the tarts, but be careful that you don’t cut it off.
Step 5: Whisk together the egg and a tablespoon of water and brush the tarts with the egg wash.
Step 7: Bake for 20 minutes at 400F/180 C until you see your tarts shining golden. Set aside to cool. While baking prepare another sheet of puff pastry
Step 8: In the meantime, whip the heavy cream with a mixer until you get a fluffy cream. Beat sugar and cream cheese together. Add lemon juice to the cheese mixture and fold it gently together with whipped heavy cream.
Step 9: When puff pastry tarts are cooled, make another cut with a sharp small knife in the same place where you already scored them. This will make it easy to gently push down the center of the tarts and make space for the cream cheese and fruit topping.
Step 10: When puff pastry tarts are baked and cooled, top them with cream and with fruits. Keep them in the fridge or in a cool place before you serve them. Enjoy!
How to store puff pastry fruit tarts?
In the refrigerator
We recommend storing the puff pastry fruit tarts in the fridge wrapped in paper and placed in an airtight container. Depending on the fruits you have topped it with it will last up to two days in the fridge. For the best quality use them the same day.
The best way to store the fruit tarts in advance is to store the puff pastry tarts and cream cheese with whipped cream separately. Just top them with cool cheese topping and freshly cut fruits right before serving. This way they could last up to 3 days in the fridge.
In the freezer
You can’t freeze already made fruit tarts with puff pastry, but you can freeze just baked pastry separately, wrapped in paper and plastic cover. Although, the quality of the thawed puff pastry won’t be the same as that of the freshly baked one.
🍒 Puff pastry should be thawed and cooled before baking, if you bake puff pastry at room temperature it will not bake well. Leaving it in the refrigerator overnight works best. If your puff pastry gets too warm just leave it in the fridge for at least 30 minutes and use it right before baking.
🍒 Also, make sure that the cream topping and fruits are completely cooled before arranging the tarts.
🍒 If you want your fruit tarts to look shiny (and yes, they last a little longer), glaze them with jelly.
Puff pastry won’t rise if you bake it at low temperatures, before baking puff pastry you should preheat the oven to at least 400F/180 C. Because puff pastry contains a lot of butter, it should start baking while it’s cold. It bakes best when it comes right from the refrigerator.
The simplest way to glaze them is using jelly. Mix 1 cup of jelly with 2 tbsp of water ( or juice), heat it until it gets liquid, and then brush it over the tarts. Keep in the refrigerator till the glaze gets solid.
Avoid putting puff pastry, especially if it’s still warm, in plastic bags or plastic wrap. Store your puff pastry in paper instead and only after covering it with plastic. Storing it only in a plastic bag or wrap it will make the puff pastry soggy because of the moisture inside.
No, we don’t recommend freezing them, although you can freeze baked puff pastry separately and when needed top it with fresh cream filling and fresh fruits. Still, freshly baked puff pastry will taste much better than frozen and thawed one.
More recipes with puff pastry
Puff pastry cinnamon pinwheels
Saffron milk cap puff pastry tarts
Other recipes you might like
Almond flour zucchini chocolate muffins
Ham and cottage cheese crescent rolls
Fruit tarts with puff pastry
- 1 baking sheet
- 1 sheet of parchment paper
- 1 brush
- 2 packages premade puff pastry sheet
- 300 g fruit by choice
- 1 tbsp water
- 200 g cream cheese
- 300 ml whipping cream
- 1 tbsp lemon juice
- 3 tbsp sugar
- Preheat the oven to 400F/180C
- Cut one sheet of premade puff pastry to 8 square pieces and place them on baking sheet covered with parchment paper.
- Score the borders of the tarts ( 1,5-2 cm). Be careful that you don't cut too deep.
- Whisk together the egg and 1 tbsp of water. Brush the borders of the tarts with the egg wash.
- Bake for about 20 minutes at 400F/180 C until the tarts get the golden color. Set aside to cool.
- Whip the heavy cream. Beat the cream cheese and sugar together. Add lemon juice.
- Gently fold the cream cheese with the whipped heavy cream.
- Make another cut with the knife on the borders of puff pastry tarts in the same place where you already scored them. Gently push the centre of the tarts down to make space for the filling.
- Cut the fruit to pieces to fit the tarts if needed.
- Top the tarts with cream cheese filling and add fruit pieces.
Reading your article helped me a lot, but I still had some doubts at the time, could I ask you for advice? Thanks.