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Mixed Berry Puff Pastry Tarts

Mixed berry puff pastry tarts with a cream cheese center and a jewel-bright berry topping. Golden flaky puff pastry rectangles puff up around the filling and bake until deeply golden, then get a glossy apricot jam finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Unfold the puff pastry and cut it into 6 rectangles, then score a 1/2-inch border around each rectangle without cutting all the way through.
  3. Beat the cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth, then spread it within the scored border of each rectangle.
  4. Top the cream cheese with mixed berries, then brush the border with egg wash.
Bake and finish
  1. Bake for 18-20 minutes at 400°F 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 lightly with powdered sugar and serve warm.

Notes

For neat puffing, keep the scored border intact (don’t cut through) so the edges rise into a rim. Store leftovers in the refrigerator up to 2 days; rewarm in a 350°F oven for 5 minutes to refresh the flake. Freeze baked tarts for up to 1 month, then thaw and reheat until hot. For a lighter option, use reduced-fat cream cheese for the center.