Puff pastry strawberry tart is an easy breakfast pastry or fancy treat any time of the day. This recipe is so easy. It takes only a few minutes to make, but it tastes like it took all day!
Summer is here, and I have been all about strawberries! I put them in salads, on top of granola bars, and now my new favorite, puff pastry strawberry tart!
This little pastry is small in size and big in flavor. For this recipe, I used store-bought Prepperage Farms store-bought shells. They were quick and straightforward.
Use store-bought jam, and this recipe is almost effortless.
Finally, I admit this mini strawberry tart tastes like a decadent breakfast pastry. In addition, It is also perfect for afternoon tea, bridal showers, dessert, or Christmas.
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What is a Puff Pastry Tart?
Puff pastry is a light, flaky pastry made with laminated dough.
I bet you are asking what lamination is. It is the process of folding butter into pastry multiple times. Here are the basic steps: pastry dough is made, and butter is folded, sealed, rolled out, and placed in the refrigerator to rest. The more times these steps are followed, the more flakes your pastry will have.
A tart is n open pastry shell filled with sweet or savory ingredients. Custard and fruit are a favored tart.
Ingredients and Substitutions
Puff Pastry - Lately, I have been about individual sizes, which made these puff pastry shells from Pepperidge Farm a great option. Puff pastry shells are easy to make and go directly into the oven without thawing. If you are not sure about using a puff pastry shell, consider one of these options instead:
- A traditional puff pastry sheet, either homemade or frozen, is also a great alternative. You can make the puff pastry sheet into your desired size and shape.
- If you like the fillings but prefer an alternative to puff pastry, try using a croissant, a premade shell, or even a biscuit.
Cream Cheese - I love cream cheese and think it is the perfect filling. An alternative option is mascarpone cheese. If you use mascarpone, I recommend decreasing the amount. The richness of mascarpone could overpower the balance of flavors.
Strawberries - This recipe works with just about any fruit or fruit combination. Get creative and switch the strawberries out with your favorite in-season fruit. Use multiple fruits (strawberries and peaches are my all-time favorite!). Have fun; any fruit combination will taste great in a puff pastry tart filled with sweetened cream cheese.
Jam - I always use homemade jam or compote. It is super simple to make and does not have tons of additives. With this recipe, I choose to add cornstarch as a thickener. By thickening the jam, the tart was easier to eat. Alternatives include using pectin or cooking the jam longer.
There are lots of great store-bought jams. If you use a store-bought jam, pop it in the microwave for a few seconds to warm it up. The microwave will make the jam more malleable and easier to spoon into the cream cheese.
Can I Make and Store This in Advance?
You can make the cream cheese filling and the strawberry jam up to two days in advance. I recommend making the pastry the same day you plan to serve this for the best results. I recommend assembling the tarts no more than 1 - 2 hours in advance.
Great British Baking Show Bake
Season 2, Episode 7, Show Stopper - Pastry
GBBO Count: 26 down, 254 to go!
Recipe
Puff Pastry Strawberry Tart
Equipment
- 1 Baking sheet
- 1 Small saucepan
- 1 Small bowl, 1 Medium bowl
- 1 Hand Mixer
Ingredients
Puff Pastry
- 1 package puff pastry shells (6 shells in a package)
Strawberry Filling (If using store-bought jam skip these instructions)
- 6 oz (170g) fresh strawberries
- 6 fresh strawberries for decoration
- 3 tablespoons (36g) sugar
- ½ teaspoon (2.5g) lemon juice
- 1 pinch salt
- 2 tablespoons (44ml) water
- 1 tablespoon (8g) corn starch
Cream Cheese Filling
- 4 ounces (113g) cream cheese, room temperature
- 3 tablespoons (36g) sugar
- ½ teaspoon (2.5g) lemon juice
- ½ teaspoon (2g) vanilla
- 1 pinch salt
Instructions
Pastry Shells
- Begin by baking the pastry according to the package.1 package puff pastry shells (6 shells in a package)
Strawberry Filling
- Remove the top off of the strawberries and slice in half. In a small saucepan on low to medium heat, add the strawberries, sugar, lemon juice, salt, and 2 tablespoons of water. Cook for 4 - 5 minutes. As the strawberries warm, using a wooden spoon or spatula, break the strawberries into smaller pieces.6 oz (170g) fresh strawberries, 3 tablespoons (36g) sugar, ½ teaspoon (2.5g) lemon juice, 2 tablespoons (44ml) water, 1 pinch salt
- In a small bowl, combine the remaining 1 tablespoon of water and one tablespoon of corn starch. Using a fork, mix the two together until smooth. Add to the strawberry jam and stir until thickened. Remove from heat and let cool.1 tablespoon (8g) corn starch
Cream Cheese Filling
- In a medium bowl using a hand mixer on a low speed, beat the cream cheese until smooth. Add sugar, lemon juice, vanilla, and a pinch of salt into cream cheese and beat until combined.4 ounces (113g) cream cheese, room temperature, 3 tablespoons (36g) sugar, ½ teaspoon (2.5g) lemon juice, ½ teaspoon (2g) vanilla, 1 pinch salt
Assembly
- Remove the pastry top. Scoop the cream cheese mixture into the shell. Make a well in the cream cheese and then spoon in the strawberry filling. Top with a little dollop of cream cheese and then place a strawberry on top.6 fresh strawberries for decoration
Video
Notes
- If using store-bought jam, microwave the jam in 10-second bursts to soften the jam.
- I leave the cream cheese out anywhere from 2 hours to overnight to achieve a smooth texture. Once mixed, I place it in the refrigerator for about 10 minutes. This helps to scoop the cream cheese in a picture-perfect way. This is optional.
- It is possible to make the components of the puff pastry strawberry tarts 1 - 2 days in advance. However, for best results, I do not recommend assembling the tarts more than 1 - 2 hours before eating them.
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