Berry Puff Pastry Tarts with Lemon Cream
These bite-sized Berry Puff Pastry Tarts with Lemon Cream are an effortless sweet for afternoon tea, brunch, or summer gatherings. Flaky pastry, softly whipped lemon curd cream, and fresh seasonal berries make them feel elegant, yet they come together in about 30 minutes.
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Serve them for Mother's Day, a garden party, or as part of a summer afternoon tea. Use a mixture of berries or choose whichever fruit is at its best-blueberries, blackberries, raspberries, strawberries, and red currants are all lovely.
Berry Puff Pastry Tarts at a Glance
- What they are: Crisp, sugar-dusted puff pastry squares topped with lemon curd cream and fresh berries.
- Time: About 30 minutes.
- Yield: 12 bite-sized tarts from one sheet of puff pastry.
- Make ahead: Bake the pastry squares and prepare the cream earlier in the day, then assemble the tarts shortly before serving.
What I Learned Making These Tarts
I've made these berry tarts many times, using different combinations of seasonal berries. For the best texture, I recommend preparing the components separately and assembling the tarts shortly before serving.
The lemon cream can be made ahead and refrigerated, and the baked pastry squares can be stored at room temperature. Because puff pastry is at its crispest on the day it is baked, I make the squares the day I plan to serve them whenever possible. Add the cream and berries just before serving so the pastry stays flaky and crisp.
How to Make the Pastry Tarts
Thaw one sheet of frozen puff pastry according to the package directions, stopping when it is pliable but still cold. Cut the pastry into 12 squares and place them on a parchment-lined baking sheet.
Prick the center of each square with a fork, brush lightly with water, and sprinkle with granulated sugar. Bake for 14 to 16 minutes, or until the pastries are puffed and deeply golden. Transfer them to a wire rack and cool completely.
The pastry squares can be baked earlier in the day and kept at room temperature until you are ready to assemble the tarts.
Make the Lemon Curd Cream
Beat the softened cream cheese and confectioners' sugar until smooth. Add the whipping cream and continue beating until the mixture thickens and soft peaks form. Gently fold in the lemon curd, which can be store-bought or made using my easy homemade lemon curd recipe.
Cover and refrigerate the lemon cream until you are ready to assemble the tarts.
Assembling the Tarts
- Prepare the berries shortly before serving. If they need a little additional sweetness, toss them with a small drizzle of honey just before assembling.
- Top each pastry square with a dollop of lemon curd cream followed by the fresh berries. Dust lightly with confectioners' sugar and serve immediately.
For more small cakes, tartlets, cookies, and pastries, browse these easy afternoon tea party desserts.
Berry Puff Pastry Tarts with Lemon Cream Recipe
Ingredients
- 1 sheet of frozen puff pastry thawed and cut into squares
- water to brush over pastry
- 2 tablespoons sugar to dust pastry squares
- 1 cup mixed fresh berries or berry of choice
Lemon Cream
- ¼ cup cream cheese softened
- 1 tablespoon confectioners' sugar
- ½ cup whipping cream
- ¼ cup lemon curd
Instructions
Make the Pastry Squares
- Preheat oven to 400℉ and line a baking sheet with parchment paper. Set aside.
- Thaw the puff pastry according to the package directions, stopping when it is pliable but still cold. Cut the pastry into 12 squares using a pizza cutter or sharp knife.
- Place the squares on the prepared baking sheet. Prick the center of each pastry several times with a fork. Brush lightly with water and sprinkle with granulated sugar.
Bake the Pastry Squares
- Bake for 14 to 16 minutes, or until the pastries are puffed and deeply golden brown. Do not underbake, as the pastry should be crisp and nicely browned. Transfer to a wire rack and cool completely. Keep them at room temperature until you are ready to assemble and serve the tarts.
Make the Lemon Cream
- In a mixing bowl, beat the softened cream cheese and confectioners' sugar with a stand mixer or electric hand mixer until smooth.
- Add the whipping cream and beat until incorporated and beginning to thicken. Increase the mixer speed to high and continue beating until soft peaks form. Gently fold in the lemon curd. Cover and refrigerate until ready to assemble.
Prepare the Berries
- Shortly before serving, prepare the berries and fruit. If additional sweetness is needed, toss them with a small drizzle of honey.
Assemble the Tarts
- Top each pastry square with a dollop of lemon cream and spoon the fresh berries over the cream. Dust lightly with additional confectioners' sugar, if desired, and serve immediately.
Notes
- Make ahead: The pastry squares and lemon cream can be prepared several hours ahead. Keep the pastry at room temperature and refrigerate the cream separately. Assemble just before serving.
- Keep the pastry crisp: Prepare and sweeten the berries shortly before serving. Berries tossed with honey will begin to release juice as they sit.
- Puff pastry: For the best rise, keep the pastry cold while working with it and bake until deeply golden brown. If it becomes soft or warm, refrigerate the cut squares for 10 minutes before baking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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