Puff Pastry Fruit Tart - An Easy and Elegant Treat
Flaky puff pastry, creamy mascarpone, and fresh fruit make this Puff Pastry Fruit Tart an easy, elegant dessert. Perfect for any occasion—ready in 35 minutes!
Servings: 8 Servings
Calories: 257kcal
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 1 sheet 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 4 ounces Mascarpone Cheese 2 tablespoons Powdered Sugar and 1 teaspoon Vanilla Extract until smooth. Spread over the cooled pastry.
- Pile ⅓ cup Raspberries, ⅓ cup Blackberries, ⅓ cup Kiwi on top of the crust or arrange in a decorative pattern.
- Warm1 tablespoon Apricot Preserves or honey with 1 tablespoon Waterand brush over the fruit for a glossy finish.
- Serve immediately or refrigerate for an hour before serving.
Notes
Fresh Fruit:
This recipe is written with the fruit as shown in the photos. Use your favorite berries or fruit. You will need 1 cup of fruit.
I do not recommend using frozen fruit in this recipe. Any fruit that is extremely juicy will cause the crust to become soggy quickly.
Nutrition
Calories: 257kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg