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Mixed Berry Puff Pastry Tarts

Mixed berry puff pastry tarts with a cream cheese center and jewel-bright fruit topping. Golden, deeply puffed edges frame a berry-studded filling for an easy berry tarts dessert that bakes fast and looks elegant.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper. This ensures the puff pastry starts baking immediately for maximum lift.
  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. Spread the mixture within the scored border of each rectangle.
  2. Top the cream cheese with mixed berries. Brush the border with the egg wash so the edges turn deeply golden.
Bake and finish
  1. Bake for 18-20 minutes at 400°F until the pastry is deeply golden and puffed around the edges. Look for a crisp, risen border that holds its shape above the filling.
  2. Brush the berries with warmed apricot jam for a glossy finish, then dust with powdered sugar and serve warm. The jam should lightly coat the berries without soaking the pastry.

Notes

Pro tip: keep the scored border intact so the pastry rises into a crisp rim—don’t cut through. Store leftovers covered in the fridge up to 2 days; rewarm at 350°F for 5-7 minutes to refresh the edges. Freezing isn’t recommended because puff pastry can soften after thawing. For a dairy-light option, use dairy-free cream cheese in the filling if you want a non-dairy swap.