Puff Pastry Tarts With Mixed Berries

Puff pastry tarts can be sweet or savory and they’re made with flaky, delicious puff pastry. You can make your own puff pastry or you can buy frozen layers of it. Usually a box comes in with two square layers, folded. You have to thaw them according to instructions in the box.

Usually a puff pastry dough layer is rolled then filled with cheese, fruits, vegetables or meats. In some cases the filling might need to be pre-cooked. The edges of the tart are often brushed with egg wash.

Then the tart is baked until the dough is golden brown.

1. No matter what type of tart you’re making, start by thawing the puff pastry in your counter. You don’t want to leave it out too long because then it becomes so soft that it is hard to manipulate.
2. While puff pastry is thawing, prepare the mixed berries filling. You can use different berries, I tend to use what I have available. Let the filling cool a little bit on the side.
3. Then mix cottage cheese with honey. You can use a little blender or just whip them together with a fork or whisk.
4. Cut puff pastry sheets into 6 rectangular pieces each. Place them on a baking dish. Score the sides and bake for few minutes at 400 degrees F.
5. Press the middle of puff pastry tarts with a fork.
6. Add 1 tablespoon of the whipped cottage cheese over the middle of each tart. Spread it evenly. Spoon over the mixed berry filling. Bake the tarts for another 15 minutes or so at 400 degrees F.
7. Let tarts cool down then add powdered sugar over each and you can also garnish them with mint leaves.

I have some extra tips that might help with this recipe.

• pick a high quality puff pastry, this will ensure the tart is light and flaky instead of cooked outside but still raw dough inside.
• don’t overfill the tarts (I tend to make this mistake quite often)
• give the tart enough time to cool after baking, they’ll retain the shape better that way.
• you can replace cottage cheese with ricotta cheese
• you can use any combination of mixed berries, try to have at least a red berry like strawberry or raspberry and blueberries or blackberries. For this recipe I used raspberries, blueberries and blackberries.

Yes, you can totally use ricotta cheese instead of cottage cheese.

If you use only blueberries or only raspberries, you can use fresh berries on top when you bake the tarts. But if you’re using mixed berries, the sauce will help tie them together and create a filling.

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If you would like to check out more recipes from my blog, feel free to see some related recipes below:

• Cottage Cheese – Whipped Cottage Cheese Dip with Feta
• Puff Pastry – Figs Puff Pastry Tart with Ricotta
• Berries – Blueberry Jam