Puff Pastry Fruit Tart

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 669kcal

Ingredients

  • 1/2 sheet Puff pastry thawed
  • 1/2 cup Heavy cream
  • 1/2 TBSP Powdered sugar plus more for dusting
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Lemon zest
  • 1/4 cup Lemon curd sub lemon yogurt if needed
  • 1/2 cup Strawberries sliced
  • 1/3 cup Raspberries
  • 1/3 cup Blueberries

Coffee

  • Coffee
  • Your choice of creamer
  • Your choice of sweetener
US Customary - Metric

Instructions

  • Prepare the puff pastry: The frozen puff pastry sheet should be thawed before using.
  • Preheat oven to 375°F (190.5°C).
  • Roll out the puff pastry sheet, and cut equal pieces, about 5x2 inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Dock the pastry by poking a few holes in the top using a fork (this helps the steam release so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
  • Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
  • While the pastry is baking prepare the lemon curd whipped cream: In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired to taste. Store in the fridge until ready to use.
  • Brew the coffee to your liking.
  • To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Dust with powdered sugar.
  • Serve the tarts with coffee.

Nutrition

Calories: 669kcal | Carbohydrates: 54g | Protein: 7g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 254mg | Potassium: 167mg | Fiber: 3g | Sugar: 25g | Vitamin A: 926IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg

Puff Pastry Fruit Tart

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 669 kcal

Ingredients
 
 

  • 1/2 sheet Puff pastry thawed
  • 1/2 cup Heavy cream
  • 1/2 TBSP Powdered sugar plus more for dusting
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Lemon zest
  • 1/4 cup Lemon curd sub lemon yogurt if needed
  • 1/2 cup Strawberries sliced
  • 1/3 cup Raspberries
  • 1/3 cup Blueberries

Coffee

  • Coffee
  • Your choice of creamer
  • Your choice of sweetener

Instructions
 

  • Prepare the puff pastry: The frozen puff pastry sheet should be thawed before using.
  • Preheat oven to 375°F (190.5°C).
  • Roll out the puff pastry sheet, and cut equal pieces, about 5x2 inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Dock the pastry by poking a few holes in the top using a fork (this helps the steam release so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
  • Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
  • While the pastry is baking prepare the lemon curd whipped cream: In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired to taste. Store in the fridge until ready to use.
  • Brew the coffee to your liking.
  • To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Dust with powdered sugar.
  • Serve the tarts with coffee.

Nutrition

Calories: 669kcalCarbohydrates: 54gProtein: 7gFat: 48gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 67mgSodium: 254mgPotassium: 167mgFiber: 3gSugar: 25gVitamin A: 926IUVitamin C: 17mgCalcium: 55mgIron: 2mg
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