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Mixed Berry Puff Pastry Tarts

Mixed berry puff pastry tarts with a cream cheese center and jewel-bright berries on golden, puffed pastry rectangles. Scored edges rise deep golden in a hot oven for an easy berry tart that looks elegant and bakes fast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

frozen puff pastry
  • 1 sheet (17.3 oz) frozen puff pastry thawed
cream cheese
  • 4 oz cream cheese softened
powdered sugar
  • 3 tbsp powdered sugar plus more for dusting
vanilla extract
  • 1 tsp vanilla extract
lemon zest
  • 1 tsp lemon zest
mixed berries
  • 2 cup mixed berries (strawberries, blueberries, raspberries)
apricot jam
  • 2 tbsp apricot jam warmed, for glazing
egg
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 1 tbsp water for egg wash

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Unfold the puff pastry and cut it into 6 rectangles; score a 1/2-inch border around each rectangle without cutting all the way through.
Fill and top
  1. Beat the cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth, then spread it within the scored border of each rectangle.
  2. Top the cream cheese with the mixed berries, then brush the border with egg wash.
Bake, glaze, and serve
  1. Bake at 400°F for 18-20 minutes until the pastry is deeply golden and puffed around the edges.
  2. Brush the berries with warmed apricot jam for a glossy finish, then dust with powdered sugar and serve warm.

Notes

For the crispest edges, keep the scored border clean and avoid dragging the cream cheese into the border so it puffs up around the filling. Store leftovers in the refrigerator up to 2 days; rewarm in a 350°F oven for 5-8 minutes until the pastry is re-crisped (best texture). Freezing is not recommended because the puff pastry loses its flakiness after thawing. For a lower-sugar option, use a reduced-sugar apricot jam and swap some powdered sugar with a sugar-free glaze.