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Strawberry Puff Pastry Tart Recipe
Ash Tyrrell

Strawberry Puff Pastry Tart Recipe

I made this strawberry puff pastry tart on a whim one afternoon when I had a carton of berries sitting on my counter, and it's turned into one of my favorite warm-weather bakes ever since. I love how a few humble ingredients turn into something that looks like it came from a bakery window.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed – the base of the tart, so make sure it's fully thawed but still cold for the flakiest bake
  • 1 large egg – whisked for an egg wash that gives the pastry a shiny golden finish
  • 2 teaspoons water – thins the egg wash so it brushes on evenly
  • 1 tablespoon sparkling sugar optional – adds a light crunch and sparkle to the baked edges
  • 4 ounces whipped cream fresh or store-bought – creates the light, airy base of the topping
  • ¾ cup white sugar divided – sweetens both the cream layer and the strawberries
  • 4 ounces mascarpone cheese – gives the topping its rich tangy creaminess, so use it fresh rather than a substitute
  • 1 pint strawberries washed, hulled, and sliced – the star of the tart, so pick ripe, firm berries
  • ¼ cup strawberry jam – adds glossy sweetness and helps the berries hold together on top
  • Vanilla ice cream for serving (optional) – a scoop on top turns this into a warm-and-cold dessert combo

Method
 

  1. I preheat my oven to 400°F and line a baking sheet with parchment paper. Then I roll the thawed puff pastry out gently into a neat rectangle, keeping the thickness even. This step sets the shape of the tart, so I take my time here.
  2. Using a sharp knife, I score a border about ¾ inch in from the edges, being careful not to cut all the way through. Then I use a fork to prick the center several times. This lets the middle stay flatter while the border puffs up into a beautiful edge.
  3. I whisk together the egg and water in a small bowl until fully combined. Then I brush this mixture along the scored border only, which helps it turn deep golden in the oven. If I'm feeling fancy, I sprinkle a little sparkling sugar on top for extra shine.
  4. Into the oven it goes for about 20 minutes, until the border is puffed and golden brown. I keep an eye on it toward the end since ovens vary. Once it's done, I set the sheet aside and let the pastry cool completely before adding any topping.
  5. While the pastry cools, I combine the whipped cream, half of the sugar, and the mascarpone cheese in a bowl. I mix until it's smooth and thick, with no lumps left. This creamy layer is what makes the tart feel indulgent without being heavy.
  6. In a separate bowl, I mix the sliced strawberries with the remaining sugar and the strawberry jam. I let this sit for a few minutes so the berries soak up some of that sweetness and turn glossy before I use them.
  7. Once the pastry is fully cool, I spread the mascarpone cream evenly inside the border, then arrange the strawberries on top. I pop the whole tart in the fridge for about 15 minutes so it firms up slightly, which makes slicing much cleaner.

Notes

  • I always make sure my puff pastry is cold before it goes in the oven, since a warm sheet won't puff up as nicely.
  • I pat my strawberries completely dry after washing them, because extra moisture makes the topping runny.
  • I like to chill my mixing bowl before whipping the cream, since it whips up faster and holds its shape longer.
  • I taste my strawberry mixture before adding it to the tart, adjusting the sugar depending on how sweet the berries already are.
  • I slice the tart with a sharp knife and wipe it clean between cuts for neater slices.