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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Mixed Berry Puff Pastry Tart
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.
Nutrition
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.
Victoria says
Brown sugar makes this so delicious. I added a pinch of ground ginger and about an 1/8 tsp of lemon juice. Used a combination of fresh and frozen berries. Will definitely make this again.
Lauren Vavala says
Thanks for sharing! I appreciate the comment and rating too 🙂
Dana Rodriguez says
I love all berries. This looks so good and easy!
Kirsten says
So easy and sooo delicious! I may have to put it on a pan with sides to cut it next time, so I don’t lose all the juice!
Lauren Vavala says
Haha good idea!
Deb says
Can I put a crumble topping on top
Lauren says
I don’t see why not – except that the crumble might not brown up at the same rate as the puff pastry. I haven’t tested this, but you might need to cook it a tad bit longer, depending on what you use and how much.
Monica says
Ah, I am loving this! I’ve made a similar tart for a summer dessert with just the berries on puff pastry and a little mascarpone, but the idea of mixing the berries with brown sugar and cinnamon for a little more fall/winter vibe is incredible – that sounds SO GOOD! This would be so nice for a casual holiday gathering – easy but festive and so delicious!
Lisa Bynum says
Oh yes, any excuse to eat puff pastry. I’m imagining this with a giant scoop of vanilla ice cream.
Sandi says
Berry Heaven! Tarts are so much fun to make and add different fruits to.
Hope says
What a gorgeous looking dessert! All of those plump looking berries are making my mouth water!