Fruit tarts with puff pastry

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Adorable summer fruit tarts with puff pastry

Servings people

Prep Time 10

Cook Time 20

Total Time 1 30

Preheat the oven to 410 °F/210 °C
Whip the cream, beat sugar and cream cheese. Add lemon juice and fold it gently together. Refrigerate until puff pastry is baked.
Cut out round pieces using a glass or a cookie mold.
Reload the discs onto a baking sheet with parchment paper. Now, use a glass or mold of a smaller to mark the inner circles.
Score the borders of the inner circles using a sharp knife. Avoid cutting all the way through the discs, cut just the upper layer. Refrigerate again for 15 minutes.
Bake at 410°F/210°C for 20 minutes until they look crispy and golden.
Press down the center to make space for the cream filling and fruits. Allow the tarts to cool.
Fill the cavities with the cheese-cream mixture on top with berries. Decorate with a fresh lemon balm leaf or flowers.
Serve and enjoy!

Homemade puff pastry offers a fresher taste and flakier texture; store-bought may use lower-quality butter or margarine.

Keep puff pastry chilled before baking; warm pastry won't puff properly.

Thaw the frozen puff pastry in the fridge overnight for best results.

Handle pastry gently to maintain layers; use a sharp knife for clean cuts and better rise.

If assembling takes a while, refrigerate the pastry for an extra 15 minutes before baking.

Leave space between pieces on the tray for proper expansion.

Press down openings immediately after baking while the pastry is still hot.

Ensure tarts, cream, and berries are fully chilled before arranging and serving.

Avoid overfilling to keep pastry crisp; assemble just before serving for extra crispiness.

Brush with egg wash for a golden finish; glaze with jelly for shine and longer-lasting tarts.

Calories: 440kcal

Cost: $5

Course: Dessert

Cuisine: American, european, worldwide

Keyword: appetizer, blueberry, fruit, fruit tarts, puff pastry, sweet