20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Puff Pastry Tart Recipe & Video

Printer Friendly Page

Just three components are needed to make this simple, yet elegant dessert. First, the base of the tarts is a buttery crisp puff pastry. Next, comes a deliciously rich and creamy filling made with mascarpone cheese and whipped cream. The finishing touch is rows of ruby red raspberries.

We start with the puff pastry. Of course, you could use a commercially made puff pastry, but I urge you to make your own. For these tarts I used the Blitz Puff Pastry recipe on the site which is easy to make and it freezes beautifully (up to three months). One thing to keep in mind, if the puff is frozen, defrost it in the refrigerator overnight.

Once the puff pastry squares have been baked and cooled, they are topped with a delicious cream filling made with mascarpone cheese and heavy whipping cream. (Mascarpone pronounced mas-kahr-POH-nay is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It is normally sold in plastic 8 ounce (225 grams) tubs and can be found in specialty food stores and in the deli section of some grocery stores.) If you can't find mascarpone cheese, cream cheese can be used instead.

For the fruit, while I used raspberries, you can use whatever fruit is in season. If you like, go ahead and make the puff pastry tart shells several hours before you are going to serve them. You can also make the cream and store it separately in the fridge. But to keep the tart shells wonderfully crust, top them with the cream and fruit shortly before serving.

Related Recipes You May Like

Blitz Puff Pastry

Raspberry Tart

Eggs and Ham Pie

Peach Galette

Apple Galette

Strawberry Rhubarb Pie

Puff Pastry Tarts: On a lightly floured surface, roll the puff pastry into an 8 inch (20 cm) square. With a pizza wheel or sharp knife, trim the edges of the puff pastry. Then divide the pastry into 4 - 4 inch (10 cm) squares. Prick the bottom of the pastry with the tines of a fork. Place the squares of pastry on a parchment paper lined baking sheet. Cover and refrigerate until well chilled (about 30 minutes).

Meanwhile, preheat your oven to 400 degrees F (200 degrees C). 

Remove the puff pastry from the refrigerator. With a pastry brush, brush the tops of the puff pastry with the egg wash. Just before you place your puff pastry into the oven, reduce your oven temperature to 350 degrees F (180 degrees C) if using a convection (fan) oven, or 375 degrees F (190 degrees C) if using a regular oven. Bake the puff pastry for about 35 - 40 minutes or until puffed and golden brown. Remove from oven and place on a wire rack to cool.

Cream Filling: In a bowl, beat the mascarpone until smooth. Add the heavy whipping cream, sugar, and vanilla and beat until soft peaks forms. Just before serving, spread or pipe (I used a plain tip) the cream onto the baked puff pastry squares and top with fresh berries or cut up fruit. If you like, you can dust the tops of the tarts with powdered sugar. Serve immediately or refrigerate.

Note: You can bake the puff pastry squares several hours in advance. It is best to top the puff with the cream and fruit shortly before serving, otherwise the cream will soften the puff.

Makes four - 4 inch (10 cm) tarts.

View comments on this recipe on YouTube

Puff Pastry Tarts:

1/2 pound (225 grams) puff pastry (homemade or store bought) (if using frozen puff pastry, defrost)

Glaze:

1 large egg, lightly beaten

Cream Filling:

1/3 cup (80 grams) mascarpone cheese (or cream cheese)

1/2 cup (80 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 1/2 tablespoons (20 grams) granulated white sugar, or to taste

1/4 teaspoon (1 gram) pure vanilla extract

Garnish:

Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of peaches, plums, bananas, cantaloupe, melon, or kiwi.

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC