If you're looking for an easy dessert that is truly a mouth-watering delicious treat, you're going to LOVE these blueberry and apple puff pastry tarts. Between the flaky puff pastry crust and the sweetness of the fruits, it'll quickly become your favorite dessert recipe.
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The best part of this puff pastry tarts recipe is how incredibly easy and quick they are to make. Commonly referred to as upside-down puff pastry tarts, they take only a matter of minutes to put together.
I find a blueberry puff pastry tart (or any other preferred fruit) is perfect for when you're craving something sweet but want something quick & easy to put together. You'll have these prepped and cooked in just a little over 30 minutes.
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Why You'll Love This Puff Pastry Tarts Recipe
If I haven't already convinced you why you should run to make these fruit tarts, here's why you're going to love them:
- Quick baking process - you'll have these ready to enjoy in just 35 minutes.
- Incredibly versatile - as you'll see below, there are so many different variations of flavor combinations to make.
- Easy to make - use store-bought puff pastry for the tarts combined with your favorite fruits and spices makes these the perfect easy puff pastry tarts.
Try some of our other delicious fruity filled dessert recipes like these easy peach bars, easy no-bake strawberry shortcakes, blueberry lemon scones, or these apple cupcakes.
Puff Pastry Tarts Ingredients & Substitutions
- Puff pastry - You can use a single sheet of store-bought puff pastry from your local grocery store or homemade puff pastry sheets.
- Fresh fruit - I used fresh blueberries and apples for these tarts recipe, but you can use your favorite fruits such as strawberries, peaches, or cherries.
- Honey - Adds the perfect sweetness to these fruit tarts with puff pastry.
- Cinnamon - is a delicious way to flavor the apple tarts.
- Light brown sugar - It goes well with blueberries and apples. It would also pair well with other fruit options.
- Lemon - Used for zesting and adding to the blueberries. Puff pastry blueberry tarts with lemon is such a delicious flavor combination.
- Egg - Used for adding an egg wash on top of the fruit puff pastry desserts.
- Powdered sugar - An optional topping before serving that gives it the perfect touch.
How To Make Puff Pastry Tarts: Step-By-Step
Step 1. Preheat the oven to 375 F., and line a large baking sheet with parchment paper.
Step 2. Zest your lemon using a citrus zester.
Step 3. Start by unrolling the puff pastry onto a clean work surface. Be sure to allow the puff pastry to sit at room temperature so it does not crack. If the puff pastry tries to crack, it may still be too cold as it needs to thaw and soften.
Step 4. Once you have the sheet of puff pastries rolled out, use a rolling pin to slightly spread the puff pastry out by no more than an inch vertically and horizontally.
Step 5. Slice the pastry sheet into six large rectangular shapes. Using a pastry wheel cutter makes this super quick.
Step 6. Next, add about one tablespoon of honey in six spots on the parchment paper you placed on a baking sheet from earlier. I found that using a honeycomb stick is just as easy as using a tablespoon. Repeat until you have six drops of honey in total.
Note: Please keep in mind that the puff pastry will be placed over the top of the honey, so try to center the honey over where you plan to lay the remaining ingredients.
Step 7. Next, cut the apples into thin slices, as you'll be using three slices for each tart.
Step 8. Add the sliced apples, a sprinkle of cinnamon, and a sprinkle of brown sugar on top of each drop of honey. Make sure the apples are not piled on top of each other, but a slight overlap is okay. Drizzle more honey over the apples, cinnamon, and brown sugar. I found three slices work the best. Repeat for three of the tarts.
Step 9. On the remaining drops of honey, add your blueberries. I used twelve blueberries per tart. Make sure the blueberries are arranged in a single layer and not piled on top of each other. Add a teaspoon of brown sugar and a sprinkle of lemon zest over the blueberries. Drizzle more honey over the top, much like you did with the apples.
Step 10. Cover all six areas of fruit with the previously sliced puff pastry. Press or crimp the edges to seal. The blueberries may gush out a little as they bake.
Step 11. Brush each tart with an egg wash and bake for 15-20 minutes or until golden brown. Allow to cool slightly, then run a spatula under the tart and flip it over onto a plate. Enjoy!
Optional: Top with whipped cream, ice cream, powdered sugar, fresh lemon slices, or your choice of topping. These puff pastry fruit tarts are also perfect as is. Feel free to customize the fruit for these tarts, as they are incredibly versatile!
Tips
- Make sure your ingredients aren't too wet, as this will result in soggy puff pastry.
- Fresh berries yield the best results - purchased from the grocery store the same day is ideal!
Different Variations for Puff Pastry Tarts
- Use savory fillings - savory tarts would be a great appetizer recipe for your next dinner party. Add fresh basil, sun-dried tomatoes, pesto, or any of your favorite savory simple ingredients!
- Use orange or lime zest - if you're not a fan of lemon, you can also try using other citrus fruits.
- Use maple syrup - if a drizzle of honey isn't your preference, you can try substituting it for maple syrup.
- Add a cream cheese sauce - beat powdered sugar and cream cheese to add to the top of the cooled tarts.
- Use your favorite fruits - peaches, plums, cherries, pears and more.
- Add nuts - a sprinkling of pecans with the apples tastes lovely, and adds a bit of crunch.
My family loves these tarts, and I love them too since they are so easy to make, for this batch I made peach and cherry tarts.
Recipe FAQ's
You'll want to use a sharp knife or a pastry wheel cutter for best results. Cut straight down in a straight line.
You can prepare puff pastry tarts the day before if you plan to serve at a dinner party or other event. They're a great crowd-pleaser!
The egg wash helps prevent the puff pastry tart from getting soggy in this recipe. You'll also want to be careful not to overfill with fruit, and your fruit choices are not too wet.
Storage
Puff pastry recipes are best when enjoyed on the same day. If you do end up having leftovers, make sure to enjoy them the next day. They can be stored in an airtight container for 1-2 days.
Related Dessert Recipes
If you liked these puff pastry tarts, you may also enjoy:
More Tarts To Make
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Recipe
Puff Pastry Fruit Tarts
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Ingredients
- 1 sheet Puff pastry thawed
- 1 cup blueberries
- 2 gala apples or your favorite baking apple
- ½ cup honey
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- 1 large lemon
- 1 large egg
- powdered sugar
Instructions
- Preheat the oven to 375° Fahrenheit. Line a large cooking sheet with parchment paper.
- Zest the lemon using a citrus zester.
- Begin by unrolling the puff pastry out flat onto a surface. If the puff pastry tries to crack, it may be too cold. Allow it to sit at room temperature until it has thawed or softened enough to not crack.
- Once the puff pastry is rolled out, use a rolling pin to slightly spread the sheet out by no more than an inch vertically and horizontally.
- Slice the puff pastry into six equal rectangular shapes. A rollerblade (pastry cutter) works best for this.
- Place the parchment on the baking sheet then place about 1 tablespoon of honey dots on it in six separate spaces. You can use a tablespoon, but I found that using a honeycomb stick was just as easy. Repeat until you have six areas of honey on the parchment paper. Note: Keep in mind the puff pastry will be placed over the honey, so try to center the honey over where you plan to lay your ingredients.
For The Apple Tarts
- Peel and core the apples then cut the apples into thin slices – you will be using three slices per tart.
- Place three to four sliced apples over each honey dot. Add sprinkle the cinnamon, and a sprinkle of brown sugar on top of the apples. Ensure the apples are not piled on top of one another. If the apples are slightly overlaid, that is fine. Drizzle more honey over the top of the apples, cinnamon and brown sugar.
For The Blueberry Tarts
- Add the blueberries on top of the pool of honey, I used twelve blueberries per tart. Ensure the blueberries are flat and not piled up. Add about a teaspoon of brown sugar and a sprinkle of grated lemon peel over the blueberries. Drizzle more honey over the top of the blueberries, brown sugar, and grated lemon peel.
Finishing And Baking The Tarts
- Cover all six areas of fruit with the previously sliced puff pastry. Press or crimp the edges to seal. The blueberries may still gush out a little from the puff pastry dough as they cook.
- Brush each tart with an egg wash. Bake for 15-20 minutes, or until golden brown. Allow to cool before serving and enjoying.
- Optional: top with whipped cream, ice cream, fresh lemon slices, or your choice of topping. The puff pastry fruit tarts are also perfect just the way they are. Feel free to customize the fruit for these tarts, as they are so versatile!
Notes
- Pears
- Peaches
- Raspberries
- Strawberries
- Add nuts with apples
- Use maple syrup instead of honey
- Use coconut sugar instead of brown sugar
- cut the puff pastry sheets into circles
Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
About Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Rosemary
Jere - do you slide a spatula under the fruit then flip the tarts over to serve? I'm trying to visualize how the pastry on top of the fruit works out when baked. I've not seen a method like this for fruit tarts.
Jere Cassidy
Once the tarts have cooled for about 10 minutes, slice a spatula under the tart and then turn it over on a plate. The fruit will now be on the top.