Mixed Berry Puff Pastry Tart

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Mixed Berry Puff Pastry Tart is made with strawberries, blueberries, raspberries, and blackberries. It is a delicious, easy to make, beautiful dessert that is ready to serve in just 30 minutes!

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I can still remember the first time I tried a Bumbleberry Blossom. They are frozen mini tarts that come in a couple different flavors – one being a combination of mixed berries and apples. It was one of those food experiences where after just one bite in, I was in love. Many, many years later, those little blossoms inspired this Mixed Berry Puff Pastry Tart – minus the apples – as well as the Mixed Berry Puff Pastry Napoleons that I love to make in the summer time!

This is a super easy recipe that’s great for holidays or any other kind of get together since it’s a multi-serving dessert with barely any prep work!

Why This Recipe Works

• You can use any combination of berries. While I do use equal amounts of strawberries, blueberries, raspberries, and blackberries, as long as you use 4 cups total, you can use whichever berries you prefer.
• A little bit of cinnamon and brown sugar add a touch of warmth and balance the tartness of the berries.
• This dessert can be served warm, cold, or at room temperature. It also goes great with a sprinkle of powdered sugar or a scoop of ice cream!

How to Make a Mixed Berry Puff Pastry Tart

Prep!

Set the puff pastry out to defrost for about 40 minutes before you begin baking.

Once your puff pastry is defrosted, and you are ready to begin, preheat your oven to 400°F. Cut larger strawberries into halves or quarters.

Create!

Roll the defrosted puff pastry out onto a baking sheet (I’m actually using a rectangular pizza stone) to smooth the creases.  Don’t worry about the edges being perfect.

Place the berries in a colander and rinse well, then transfer to a medium size bowl.

Tip: I use a combination of strawberries, blueberries, raspberries, and blackberries. You can add any mix you like, just make sure you have the full 4 cups of berries.

Add the brown sugar, cinnamon, and corn starch and mix gently to combine.

Spoon the berry mixture onto the puff pastry, leaving about a 1 1/2-inch bordered of pastry uncovered.

Fold the edges of the puff pastry over the berries, tucking the corners under.

Lightly beat the egg and brush onto the puff pastry. Bake for 15-20 minutes, until the puff pastry is golden brown.

Present!

Serve as is, with a sprinkle of powdered sugar, or with a scoop of ice cream!

Tips & Techniques for the Best Mixed Berry Puff Pastry Tart

• Be sure to set the puff pastry out to defrost for about 40 minutes before you need to begin baking.
• You can use any combination of berries that you prefer, just make sure you have the full 4 cups of berries.
• You can skip the egg wash, if you prefer, to keep the recipe suitable for those with an egg allergy. The crust just won’t brown up quite as much.

FAQ’s

• Can a puff pastry tart be made ahead of time? Yes. While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed. It can be served warmed, at room temperature, or chilled.
• How do you reheat a puff pastry tart? Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.
• Can you freeze a puff pastry tart? Yes, you can freeze a puff pastry tart before baking it. It’s best to let it defrost before baking it.

Other Recipes to Try

• Mixed Berry Puff Pastry Napoleons
• Shortbread Apricot Tart
• Perfect Blueberry Sauce
• Lemon Blueberry Hand Pies
• Raspberry No-Bake Cheesecake

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Print

Mixed Berry Puff Pastry Tart

This Mixed Berry Puff Pastry Tart made with strawberries, blueberries, raspberries, and blackberries, is a delicious, easy to make, beautiful dessert!

Course Dessert

Cuisine American, Vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 238kcal

Author Lauren

Ingredients

• 1 sheet puff pastry * defrosted
• 1 cup strawberries * quartered
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 egg * beaten
• powdered sugar * optional, for dusting

Instructions

• Preheat your oven to 400°F.
• Roll the defrosted puff pastry out onto a baking sheet to smooth the creases. Don’t worry about the edges being perfect.
  
• Place the berries in a colander and rinse well, then transfer to a medium size bowl.
  
• Add the brown sugar, cinnamon, and corn starch and mix gently to combine.
• Spoon the berry mixture onto the puff pastry, leaving about a 1 1/2-inch bordered of pastry uncovered.
  
• Fold the edges of the puff pastry over the berries some, tucking the corners under.
  
• Lightly beat the egg and brush onto the puff pastry.
• Bake for 15-20 minutes, or until golden brown.
• Serve as is, with a dusting of powdered sugar, or with a scoop of ice cream.

Notes

Tips & Techniques for the Best Mixed Berry Puff Pastry Tart

• Be sure to set the puff pastry out to defrost for about 40 minutes before you need to begin baking.
• You can use any combination of berries that you prefer, just make sure you have the full 4 cups of berries.
• You can skip the egg wash, if you prefer, to keep the recipe suitable for those with an egg allergy. The crust just won’t brown up quite as much.

FAQ’s

• Can a puff pastry tart be made ahead of time? Yes. While puff pastry is always best when fresh out of the oven, you can easily make this tart ahead of time and store in the refrigerator until needed. It can be served warmed, at room temperature, or chilled.
• How do you reheat a puff pastry tart? Reheat a puff pastry tart by placing it on a baking sheet in an oven preheated to 350°F for 6-8 minutes.
• Can you freeze a puff pastry tart? Yes, you can freeze a puff pastry tart before baking it. It’s best to let it defrost before baking it.
•  

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 86mg | Potassium: 129mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1.6% | Vitamin C: 24.3% | Calcium: 2.4% | Iron: 7.1%

This recipe was originally published on December 20, 2017. It was updated in March 2019 with new images and text to include tips, techniques, and FAQ’s.