New This Month

Puff Pastry Tarts


Macerating the fruit in a bit of sugar and acid (strawberries and balsamic vinegar are natural allies) helps draw out their natural juices and makes an ideal filling for pastry shells.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Johnny Miller

Source: Everyday Food, May 2013


For the tart shells

  • 1 17.5 ounce box puff pastry, thawed
  • 1 large egg, lightly beaten
  • Sugar, for sprinkling

For the filling

  • 3 cups fruit (such as apricots, strawberries, cherries, or mango), sliced
  • 2 to 3 tablespoons sugar or honey
  • 2 to 3 teaspoons citrus juice or balsamic vinegar
  • Pinch of salt
  • 3 cups lightly sweetened whipped cream


  1. Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 3/4 inch from edges. Brush border with egg and sprinkle with sugar. Freeze 10 minutes. Bake until puffed and golden, about 15 minutes. Let cool. Gently press center to flatten.

  2. Meanwhile, combine fruit, sugar, citrus juice, and salt. Let stand 10 minutes. Fill shells with cream and top with fruit mixture. Serve immediately.

Reviews Add a comment

  • Praiz
    20 MAY, 2013
    Yummy! Made these tonight for dessert. I forgot to brush with egg and they still turned out golden brown. My first time working with puff pastry. Thank you so much for the idea.