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Cream Cheese Puff Pastry Tarts Recipe
Ash Tyrrell

Cream Cheese Puff Pastry Tarts Recipe

I still remember the first time I pulled a tray of these cream cheese puff pastry tarts out of the oven and watched the edges puff up into golden, flaky layers. I honestly didn't expect something this pretty to come together with just a sheet of store-bought puff pastry and a block of cream cheese
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Frozen puff pastry sheets thawed – the shortcut that makes this whole recipe possible, no rolling dough from scratch
  • Cream cheese softened – use block-style, not whipped or tub cream cheese, for a filling that holds its shape
  • Granulated sugar – just enough to sweeten the filling without overpowering the fruit
  • Lemon zest – adds a bright fresh note that balances the richness of the cream cheese
  • Vanilla extract – rounds out the filling with warm familiar flavor
  • Fresh strawberries hulled and sliced – pick firm, ripe berries for the best color and bite
  • Fresh raspberries – fragile so add them gently right before baking
  • Fresh blackberries – their deep color makes the tarts pop visually
  • Fresh blueberries – small and juicy great for filling gaps between the bigger berries
  • Egg – whisked and brushed on the crust for that glossy golden finish
  • Water – thins the egg wash so it brushes on evenly
  • Confectioner's sugar optional – a light dusting at the end for a bakery-style finish

Method
 

  1. Start by preheating your oven to 400°F so it's fully hot by the time your tarts are ready. Line a large baking sheet with parchment paper or a silicone mat. This keeps the bottoms from sticking and helps the crust bake evenly all the way through.
  2. In a mixing bowl, beat the softened cream cheese with sugar, lemon zest, and vanilla extract until it's completely smooth. I like to scrape down the sides of the bowl once or twice so there are no lumps left. Set this aside while you work on the pastry.
  3. Unroll your thawed puff pastry sheet and gently smooth it out with a rolling pin. You're not trying to stretch it thinner, just even out any creases from folding. Working on a lightly floured surface keeps the dough from sticking as you roll.
  4. Using your larger cookie cutter, cut circles out of the pastry and space them a few inches apart on the baking sheet. Then press your smaller cutter into the center of each circle without cutting all the way through. This creates a border that puffs up around the filling.
  5. Take a fork and gently poke the center of each pastry circle a few times. I usually make a small X pattern. This step keeps the middle from puffing up too much and losing its shape under the filling.
  6. Spoon a small amount of the cream cheese mixture into the center of each circle, spreading it just up to the scored line. Then arrange your berries on top, pressing them lightly so they stay put once baked.
  7. Whisk the egg with a tablespoon of water and brush it over the exposed pastry edges using your pastry brush. This gives the crust that shiny, golden-brown finish. Bake for about 15 minutes, until the edges are puffed and deeply golden.
  8. Let the tarts rest on the baking sheet for five minutes before moving them to a wire rack. Once they've cooled slightly, dust them with confectioner's sugar for a soft, snowy finish that also looks great in photos.

Notes

  • I always thaw my puff pastry in the fridge overnight instead of on the counter, since it stays firmer and easier to cut.
  • I keep my cream cheese out just long enough to soften, not so long that it gets too soft to hold shape.
  • I pat my berries dry with a paper towel before adding them so the filling doesn't turn watery in the oven.
  • I space my tarts generously on the baking sheet because puff pastry expands more than you'd expect.
  • I bake one test tart first if I'm using a new brand of puff pastry, since baking times can vary between brands.