This Puff Pastry Fruit Tart recipe is as simple as it is stunning. With a flaky, buttery, store bought puff pastry crust, a creamy mascarpone filling, and a vibrant topping of fresh fruit. This easy-to-made tart is guaranteed to impress with minimal effort.
Why We Love This Recipe
- Easy and Impressive – Simple ingredients come together to create a bakery-quality dessert.
- Versatile – Perfect for breakfast, brunch, or dessert.
- Customizable – Use in season fruit for endless flavor combinations.
- Quick to Make – Ready in just 35 minutes with minimal prep!
Fruit Tart Recipe Ingredients
- Puff Pastry – Store-bought for convenience or homemade for extra flakiness.
- Fresh Fruits – Use seasonal fruits for the best flavor and texture. Berries, kiwi, and peaches are great options.
- Mascarpone Filling – A creamy blend of mascarpone, powdered sugar, and vanilla. Cream cheese may be used in place of the mascarpone cheese.
- Additional Ingredients – Apricot preserves or honey for a beautiful glaze.
How to make Puff Pastry Fruit Tart
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface to smooth any creases, then transfer to the baking sheet.
Score a 1-inch border around the edges of the pastry without cutting all the way through. Use a fork to prick the center to prevent puffing.
Bake the pastry for 15-20 minutes, until golden brown. Cool completely.
In a small bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
Spread the mascarpone filling evenly within the cooled pastry border.
Arrange fruit on top in a pattern or scattered design.
For a glaze, heat preserves or honey with water until smooth.
Brush the glaze over the fruit.
Cut the tart into 8 equal servings.
Serve immediately or chill for up to 1 hour before serving. If you like you can add some whipped topping, a dusting of powdered sugar, or a scoop of vanilla ice cream on the side.
Other Fresh Fruit Recipes you might like
Mom Tip
I do not recommend using frozen fruit in this recipe. Any fruit that is extremely juicy will cause the crust to become soggy quickly.
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Recipe
Puff Pastry Fruit Tart - An Easy and Elegant Treat
Ingredients
- 1 sheet Puff Pastry thawed
- 4 ounces Mascarpone Cheese softened
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- ⅓ cup Raspberries
- ⅓ cup Blackberries
- ⅓ cup Kiwi sliced
- 1 tablespoon Apricot Preserves or honey for glaze
- 1 tablespoon Water
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry to smooth any creases, then transfer to a parchment-lined baking sheet.
- Score a 1-inch border around the edges without cutting all the way through. Prick the center with a fork.
- Bake the pastry crust for 15-20 minutes, until golden brown. Cool completely.
- Mix mascarpone, powdered sugar, and vanilla until smooth. Spread over the cooled pastry.
- Pile fresh fruit on top of the crust or arrange in a decorative pattern.
- Warm apricot preserves or honey with water and brush over the fruit for a glossy finish.
- Serve immediately or refrigerate for an hour before serving.
Notes
Nutrition
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