Mini Puff Pastry Fruit Tarts
There's something magical about pulling a tray of golden, flaky pastry squares from the oven, each one cradling a pillow of sweet vanilla cream and jewel-toned fresh fruit. These mini puff pastry fruit tarts look like they came from a fancy bakery, but come together in well under an hour with simple ingredients.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Mini Puff Pastry Fruit Tarts
Flaky golden puff pastry squares filled with sweet vanilla cream and topped with fresh, colorful fruit for an easy, elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Method: Baking
- Cuisine: French-inspired
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 cup heavy cream, cold
- 1/3 cup powdered sugar, divided
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 kiwi, peeled and sliced
- 2 tablespoons apricot jam
- 1 teaspoon water
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface and cut it into 9 equal squares.
- Using a sharp knife, score a smaller square about 1/2 inch from the edge of each pastry square, being careful not to cut all the way through. This creates a raised border once baked.
- Prick the centers of each square several times with a fork to prevent excessive puffing.
- Brush the edges of each pastry square with the beaten egg.
- Bake for 12 to 15 minutes, or until golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
- While the pastry cools, gently press down the center of each square if it puffed up too much, creating a well for the filling.
- In a mixing bowl, beat the cream cheese with 3 tablespoons of powdered sugar and the vanilla extract until smooth.
- In a separate bowl, whip the heavy cream with the remaining powdered sugar until soft peaks form, then fold it gently into the cream cheese mixture.
- Spoon or pipe the vanilla cream filling into the center of each cooled pastry square.
- Top each tart with an arrangement of sliced strawberries, blueberries, raspberries, and kiwi.
- Warm the apricot jam with the water in a small saucepan or microwave until melted, then brush lightly over the fruit to give it a glossy shine.
- Garnish with fresh mint leaves if desired, and serve immediately.
Notes
For the flakiest results, keep the puff pastry cold until ready to bake, and make sure it is fully thawed but not warm. The pastry shells can be baked a day ahead and stored in an airtight container at room temperature; fill and top with fruit just before serving so they stay crisp. Feel free to swap in any seasonal fruit like peaches, mango, or figs for a different flavor twist.
Frequently Asked Questions
Can I make puff pastry fruit tarts ahead of time?
Yes, you can bake the pastry shells up to a day in advance and store them at room temperature in an airtight container. Wait to add the cream filling and fresh fruit until just before serving so the pastry stays crisp and flaky.
What is the best fruit to use for puff pastry fruit tarts?
Fresh berries like strawberries, blueberries, and raspberries work beautifully, along with sliced kiwi, peaches, or mango. Choose fruit that is ripe but firm so it holds its shape and looks vibrant on top of the cream.
Why did my puff pastry not puff up properly?
This usually happens if the pastry was too warm before baking or the oven wasn't hot enough. Keep the pastry cold until it goes into a fully preheated oven for the best rise and flakiest layers.
Can I use a different filling instead of vanilla cream?
Absolutely. Pastry cream, mascarpone whipped with honey, or even a simple lemon curd all pair wonderfully with the flaky pastry and fresh fruit topping in these tarts.
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