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Puff Pastry Fruit Tart

This Puff Pastry Fruit Tart is an easy dessert that looks wonderfully elegant with minimal effort. Buttery, flaky puff pastry is baked until golden and crisp, then topped with creamy vanilla filling and a colorful assortment of fresh fruit. It’s light, refreshing, and perfect for brunches, afternoon tea, summer gatherings, or an effortless dessert for special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method

Ingredients
  

For the Puff Pastry
  • 1 sheet frozen puff pastry thawed
  • 1 tablespoon granulated sugar
  • 1 large egg beaten
For the Cream Filling
  • 4 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
For the Fruit Topping
  • ½ cup sliced strawberries
  • ½ cup blueberries
  • ½ cup raspberries
  • ½ cup sliced kiwi
  • ½ cup sliced peaches or nectarines
For Finishing
  • 2 tablespoons apricot preserves
  • 1 teaspoon water

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Mixing bowl
  • Electric mixer or whisk
  • Small saucepan
  • Pastry brush
  • Cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the thawed puff pastry on the sheet and gently unfold it without stretching the dough.
    Puff Pastry Fruit Tart Recipe
  2. Lightly score a ½-inch border around the edges of the pastry without cutting all the way through. Brush the pastry with beaten egg and sprinkle the center lightly with granulated sugar.
  3. Bake the puff pastry for 18 to 20 minutes, or until it is puffed and deeply golden. Remove from the oven and let it cool completely on a wire rack.
    Puff Pastry Fruit Tart Recipe
  4. Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and continue beating until the mixture is creamy and thick enough to spread.
  5. Gently press down the center of the cooled pastry if it has puffed significantly, leaving the raised border intact. Spread the cream filling evenly over the center.
  6. Arrange the strawberries, blueberries, raspberries, kiwi, and peaches over the cream layer. You can arrange the fruit in rows, circles, or a simple colorful pattern.
  7. Warm the apricot preserves with the water until smooth, then lightly brush the glaze over the fruit. Slice the tart and serve immediately or chill briefly before serving.