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Mixed Berry Puff Pastry Tarts

Mixed berry puff pastry tarts with a cream cheese center and jewel-bright berries. Golden, flaky puff pastry puffs up around a berry-studded filling for an easy elegant dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

frozen puff pastry
  • 1 sheet (17.3 oz) frozen puff pastry thawed
cream cheese
  • 4 oz cream cheese softened
powdered sugar
  • 3 tbsp powdered sugar plus more for dusting
vanilla extract
  • 1 tsp vanilla extract
lemon zest
  • 1 tsp lemon zest
mixed berries
  • 2 cup mixed berries (strawberries, blueberries, raspberries)
apricot jam
  • 2 tbsp apricot jam warmed, for glazing
egg wash
  • 1 large egg beaten with 1 tablespoon water

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400°F and line a baking sheet with parchment paper for easy release.
  2. Unfold puff pastry and cut into 6 rectangles; score a 1/2-inch border around each rectangle without cutting all the way through.
Fill and top
  1. Beat cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth, then spread the mixture within the scored border of each rectangle.
  2. Top the cream cheese with mixed berries, keeping them within the scored area.
  3. Brush the border with egg wash (1 large egg beaten with 1 tablespoon water) so it turns crisp and golden.
Bake and finish
  1. Bake for 18-20 minutes until the pastry is deeply golden and puffed around the edges.
  2. Warm the apricot jam and brush it over the berries for a glossy finish, then dust with powdered sugar and serve warm.

Notes

For the cleanest puffed edges, keep berries fairly dry and don’t overfill beyond the scored border so the cream cheese stays contained. Store leftovers covered in the fridge for up to 2 days; reheat in a 350°F oven for 5-8 minutes to re-crisp. Freezing isn’t recommended because puff pastry texture changes after thawing. For a lighter option, use reduced-fat cream cheese (same amount) and keep the glazing thin.