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Mixed Berry Puff Pastry Tarts

Mixed berry puff pastry tarts with a cream cheese center and jewel-bright berries, baked until the edges are deeply golden and puffed. This easy berry tart uses scored puff pastry rectangles for a neat border and a glossy apricot jam finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Frozen 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 tablespoon water.

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, then score a 1/2-inch border around each rectangle without cutting all the way through.
Fill and top
  1. Beat the cream cheese, 3 tablespoons powdered sugar, vanilla extract, and lemon zest until smooth.
  2. Spread the cream cheese mixture within the scored border of each rectangle.
  3. Top the cream cheese with the mixed berries in an even layer.
  4. Brush the pastry border with the egg wash made from the beaten large egg and water.
Bake and finish
  1. Bake for 18-20 minutes at 400°F until the pastry is deeply golden and puffed around the edges.
  2. Warm the apricot jam, brush it over the berries for a glossy finish, dust lightly with powdered sugar, and serve warm.

Notes

For the cleanest puff pastry border, don’t cut through when scoring—aim for only a shallow 1/2-inch outline so the filling stays contained. Store leftovers in the refrigerator up to 2 days; reheat at 350°F for 5-7 minutes to refresh the flakiness. Freezing isn’t recommended because the berries and pastry texture change after thawing. For a lighter swap, use reduced-fat cream cheese for the filling while keeping the rest the same.