Berry Tart With Puff Pastry
- July 16, 2022
Mixed Berry Puff Pastry Tart is made with strawberries, blueberries, raspberries, and blackberries.It is a delicious, easy to make, beautiful dessert that is ready to serve in just 30 minutes!They are frozen mini tarts that come in a couple different flavors – one being a combination of mixed berries and apples.Many, many years later, those little blossoms inspired this Mixed Berry Puff Pastry Tart – minus the apples – as well as the Mixed Berry Puff Pastry Napoleons that I love to make in the summer time!This is a super easy recipe that’s great for holidays or any other kind of get together since it’s a multi-serving dessert with barely any prep work!While I do use equal amounts of strawberries, blueberries, raspberries, and blackberries, as long as you use 4 cups total, you can use whichever berries you prefer.While I do use equal amounts of strawberries, blueberries, raspberries, and blackberries, as long as you use 4 cups total, you can use whichever berries you prefer.A little bit of cinnamon and brown sugar add a touch of warmth and balance the tartness of the berries .Roll the defrosted puff pastry out onto a baking sheet (I’m actually using a rectangular pizza stone) to smooth the creases.Add the brown sugar, cinnamon, and corn starch and mix gently to combine.While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed.While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed.Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.Print Mixed Berry Puff Pastry Tart This Mixed Berry Puff Pastry Tart made with strawberries, blueberries, raspberries, and blackberries, is a delicious, easy to make, beautiful dessert!Place the berries in a colander and rinse well, then transfer to a medium size bowl.Add the brown sugar, cinnamon, and corn starch and mix gently to combine.While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed.While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed.Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.It was updated in March 2019 with new images and text to include tips, techniques, and FAQ’s. .
Mixed Berry Puff Pastry Tarts
Make these delicious Puff Pastry Tarts with your favorite mixed berries!If you are craving something refreshing and sweet but don’t feel like making a whole dessert, you definitely should try these amazing Puff Pastry Tarts with Mixed Berries!Top them with a scoop of vanilla ice cream to bring it to a whole new level!And if you want more easy Summer Desserts, check out my Strawberry Swiss Roll and Italian Tiramisu Recipe.The pastry has delicious buttery flakes, while the berries (together with ice cream) provide the creaminess.You also will have a complex sweet and tart flavor combination from the baked mixed berries.Preheat the oven to 400˚F, line a baking sheet with parchment paper, and set aside.Scoop the berry mixture between 4 pastry sheets, leaving about ½-1 inch on the edges.The berries will produce a lot of juices while baking and will be too runny without the cornstarch.This way it will be warm to serve with a scoop of ice cream on top and the pastry will be perfectly flaky. .
Heavenly Blueberry Tart with Puff Pastry
Blueberry Cobbler with Cookie Dough Crust is also a summer favorite!It's super easy and amazingly delicious so that no one can resist a blueberry dessert!Other favorites to make with our buckets full of fresh berries are Blueberry Oatmeal Bars or this scrumptious Blueberry Cobbler with Cookie Dough Crust.They look pretty for sure, but we worry about getting the crust right and the end result that tastes good.Before popping it in the oven, place an egg wash around that border and dust it with sugar.In the meantime, make your yummy cheesecake filling by mixing your room temperature cream cheese, cream, lemon zest, powdered sugar, and vanilla.Tip: Take your cream cheese out of the refrigerator about 30-45 minutes before you plan to use it.Everyone loves this Blueberry Tart recipe, and here are some helpful tips for making your own.Fortunately, we find the puff pastry works excellent straight from the package—no need to roll it out.For Memorial Day or the 4th of July, add blueberries, strawberries, or raspberries for a festive red, white and blue theme.If you want to make this dessert ahead, prepare the puff pastry and cream cheese and keep them separate until ready to serve.You can also FOLLOW US FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food, fun crafts, + DIYs!Electric Mixer Ingredients ▢ 1 8-ounce sheet frozen puff pastry (thawed).Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through the dough.Brush just the border with beaten egg and sprinkle with the turbinado sugar.While pastry bakes, beat the cream cheese, cream, lemon zest, and 2 tablespoons of the powdered sugar, and vanilla with an electric mixer until smooth and creamy.Spread the cream cheese mixture evenly in the center of the pastry.Place blueberries over the filling and dust with the remaining tablespoon of powdered sugar.Video Notes To make ahead, prepare the puff pastry and cream cheese and keep separate until ready to serve. .
Blueberry Puff Pastry Tarts with Lemon Cream
A light and flavorful company worthy dessert that’s easily made ahead and assembled just before serving.They’re a beautiful combination of flavors and colors and so easy to make when using store-bought frozen puff pastry dough.This recipe can also be adapted to make larger, smaller, round or square tarts – whatever inspires you!Pierce the center of each tart with a fork, then brush an egg wash around the edges to create a beautiful golden hue.The puff pastry tart is baked until golden brown, then cooled and stored at room temperature until ready to serve.Finally, frozen wild blueberries and a little honey are combined for a delicious fruit topping that compliments the lemon cream beautifully.I love the smaller wild blueberries for this recipe, but feel free to use fresh or whatever you have on hand.Put the finishing touch on the puff pastry tarts with a sprinkle of toasted sliced almonds and a dusting of powdered sugar.This is a lovely, delicious dessert with layers of flavor and textures, each standing on their own but also melding into one perfect bite.And we’d be so happy if you would FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.5 from 4 votes Blueberry Puff Pastry Tarts with Lemon Cream Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Yield: 6 Course: Dessert Author: Tricia PRINT RECIPE A light and flavorful company worthy dessert that's easily made ahead and assembled just before serving Ingredients Puff pastry (1/2 of a 17.3 ounce box - I used Pepperidge Farm brand frozen puff pastry).If needed, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation.Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken.Recipe Notes The pastry shells and lemon cream can be made up to 8 hours before serving.Love this Prosciutto and Fontina Stuffed Puff Pastry Recipe from Cathy at Noble Pig.And finally, check out these Cheesy Chicken and Broccoli Puffs from Trish at Mom on Timeout. .
Mini Blueberry Tarts in a Muffin Tin
I was looking for a yummy dessert and in my freezer I had a puff pastry package just begging to be paired with juicy fresh blueberries.As I’m a huge fan of baking everything mini and inside a muffin tin… these little tarts were no exception.We also love our Apple-Shaped Cupcakes made into an apple shape with a fun muffin tin trick!Place 1 of the puff pastry squares into the muffin tin section and press it in.Use your fingertips or a fork to add small holes to the center of the pastry to help it avoid forming a bubble.Add a spoonful of blueberry mix to each of the puff pastry sections, about half full of berries.Add one small square of butter to each of the tarts, and sprinkle one more time with a little sugar – optional.Bake your tarts at 400 degrees for 15-16 minutes or until the edges are golden brown.Place 1 of the puff pastry squares into the muffin tin section and press it in.Use your fingertips or a fork to add small holes to the center of the pastry to help it avoid forming a bubble.Add a spoonful of blueberry mix to each of the puff pastry sections, about half full of berries.Add one small square of butter to each of the tarts, and sprinkle one more time with a little sugar - optional. .
Triple Berry Cream Cheese Puff Pastry Tarts
These berry puff pastry tarts are golden, flaky squares of puff pastry filled with a rich vanilla cream cheese center and topped with a different variety of fresh popping berries.But I’ve made a ton of savory things with puff pastry, especially breakfast items.To Make These Triple Berry Cream Cheese Puff Pastry Tarts.Transfer all of the shaped dough onto a parchment lined baking sheet, leaving 2 inches between each square.This will ensure the center will not rise as much as the outside of the squares, giving you room for the cream cheese filling.While the puff pastry squares are baking, make the vanilla cream cheese filling.Assemble a mixture of blueberries, blackberries, and raspberries over the cream cheese filling.By day 3, the berries will not look fresh any longer and the puff pastry will start to lose it’s flakey-ness.If you make these Triple Berry Cream Cheese Puff Pastry Tarts, be sure to leave a comment and/or give this recipe a rating!1 tbsp powdered sugar Instructions Remove puff pastry dough from the freezer and thaw at room temperature for 45 minutes.Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.While puff pastry squares are baking, make the cream cheese filling.Beat cream cheese, vanilla extract, and sugar with a mixer in a medium bowl for 2 minutes until softened until all ingredients are well incorporated.Once puff pastry squares are finished baking, remove from oven and let rest for 5 minutes.Place a large, heaping tablespoon of cream cheese filling in the center of each puff pastry square. .
3-Step Blueberry Puff Pastry Tart
Store-bought puff pastry is fine, but look for one that is made with real butter verses palm or soybean oil.To make the tarts into circles, I traced a small bowl with a sharp knife, then pieced together the outside strips.In a large bowl, mix together the blueberries, sugar, cinnamon, salt, and lemon juice.Lightly flour your work surface, and gently roll out the puff pastry into a 9-inch square.Moisten the dough edges with the egg wash, being very careful not to let any drip down the sides (this can hinder the puff pastry from rising).Lay the reserved 1-inch strips over the edges of each square so they line up exactly, overlapping at the corners, and trimming them as necessary.Bake the tarts for 16-20 minutes – or until the puff pastry is puffed and golden and the blueberries are cooked and releasing some juice. .
Easy Blueberry Tarts with Puff Pastry
Try our lemon Blueberry Tarts with Puff Pastry for an easy last minute dessert idea or teatime treat.If you want to take this rustic open-face (galette) dessert to the next level, add a little dollop of Homemade Coconut Whipped Cream – Pure Bliss!As a matter of fact, we have cut corners and have used store bought puff pastry dough.You only need a handful of staple ingredients, fresh blueberries and puff pastry and you are good to go.No more fretting when you have a last-minute guest because you can make both savory and sweet treats with puff pastry dough in a flash.It’s super easy to whip this up using mostly pantry ingredients and is so delicious hot out of the oven.Did you know that spicy cinnamon can make recipes taste naturally sweet without adding extra sugar?Our Strawberry Banana Pancakes is another example of using cinnamon to boost the natural sweetness of a recipe without adding extra sugar.Vanilla – This essence gives these puff pastry blueberry tarts a warm and cozy feel.Sliced Almonds – add a fun crunchy texture to this blueberry dessert.Egg wash – helps the puff pastry dough create a delicious golden crust.This berry tart filling has all the delicious flavors of a childhood treat but a bit more sophisticated.Place the prepared blueberry filling on top of the puff pastry tartlet dough, leaving about 1 inch all around.You can thaw frozen puff pastry in the refrigerator overnight or at room temperature for about 30 minutes.Dust your work surface and your rolling pin with a little flour to prevent the dough from sticking.If using frozen blueberries, you will need to add extra cornstarch, so you do not have a runny tart.In addition, your lemon blueberry tartlets may need a few extra minutes in the oven.You can serve your blueberry tarts puff pastry treats hot of the oven or at room temperature.These delicious lemon blueberry tartlets can be stored at room temperature for up to 24 hours, refrigerated for up to 3 days and frozen up to 2 months.We like to use honey or maple syrup and ground cinnamon spice to sweeten sour blueberries instead of using refined sugar.Then, place 1 frozen puff pastry dough in a dish and cover with a damp tea towel. .
Berry Puff Pastry Tart
You’ll love the cheesecake filling, which is similar to our Cream Cheese Danish, but even easier.If you haven’t already, make sure you check out our No-Bake Patriotic Trifle with star-shaped berries on top, and don’t forget the Strawberry Lemonade!We used a frozen sheet of puff pastry, thawed to room temperature, and scored the edges to create a border.– any kind (strawberries, blueberries, blackberries, raspberries) Stone fruit – peaches, plums, nectarines, apricots, cherries.– peaches, plums, nectarines, apricots, cherries Kiwi – for a fun pop of green color.Make the Crust: Thaw puff pastry and roll into a 10×12” rectangle and score a 1/2″ border with a pizza cutter.You can also make the crust and fill with cream cheese and refrigerate for 2 to 3 days then top with berries before serving.Author: Natasha Kravchuk Skill Level: Easy Cost to Make: $8-$10 Keyword: fourth of july dessert, puff pastry tart Cuisine: American Course: Dessert Calories: 315 Servings: 8 people Ingredients 8 1/2 oz puff pastry sheet , thawed according to package instructions.2 cups raspberries US Customary - Metric Instructions While puff pastry thaws, preheat oven to 400˚F.Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).Nutrition Facts Berry Puff Pastry Tart (Patriotic Dessert) Amount Per Serving Calories 315 Calories from Fat 180 % Daily Value* Fat 20g 31% Saturated Fat 8g 50% Cholesterol 29mg 10% Sodium 145mg 6% Potassium 104mg 3% Carbohydrates 30g 10% Fiber 3g 13% Sugar 13g 14% Protein 4g 8% Vitamin A 358IU 7% Vitamin C 9mg 11% Calcium 34mg 3% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .
Blueberry Puff Pastry Pies
Getting there three days ago took three take-offs and landings and about 15 hours due to a troublemaking funnel cloud, but it was worth it to spend the weekend with Em, spreading the word about our oh-so-good-for-you Canadian lentils among those who like to write about food, catching up with a few of my favourite people and checking out the spectacle that is Miami beach.(Em is sitting cautiously in the seat beside me, not moving much so as to minimize contact with her lobster-esque Canadian skin.).Fold over the sides of the pastry and they’ll puff up to enclose the berries as they pop and release their juices.They’re good for eating in flip-flops, in case blueberry juices + gravity conspire against you.I’m sure this is one of those recipes you can keep forever in your back pocket, to pull out and use with raspberries, blackberries or chunks of peach, or whatever inspires you to get into the kitchen and make something delicious, without spending too much time inside.In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt.On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square.Serve warm, with whipped cream sweetened with maple syrup. .