Raspberry Puff Pastry Tarts on a rack.

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Puff pastry tarts have got to be one of the most delicious and versatile items on my menu. They are so easy to make and work in both sweet and savory recipes. In this raspberry puff pastry tart, I’m using a mix of fresh berries and preserves to top my cream cheese mixture. I often serve these as a brunch menu item, but they are perfect for dessert too. I like them warm out of the oven and recommend that you eat them shortly after making them. You want that pastry crisp and the cheese and berries warm.  I’ll serve these along side my savory puff pastry tart Pea, Lemon and Mint Ricotta Tarts so that my brunch guests have choices.

Testimonial

“Every year I make this for my partner’s birthday, they always request this recipe! We love it and it is so easy to make.” – Amanda
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How to make Raspberry Puff Pastry Tarts

  • To get started with this recipe, you’ll want to thaw your puff pastry. You can do this overnight in the refrigerator or let the pastry sit on the kitchen counter for about 40 minutes to thaw. You will all be using 2/3 of one pastry sheet. Use the remaining pastry for another recipe. For other ideas, check out my 8 Recipes Using Store Bought Puff Pastry post.
  • Using the fold lines as your guide, use a sharp knife to cut along one fold line. Use the 2/3 section of the pastry. Place it on a lightly floured kitchen counter or board and using a rolling pin, gently roll the pastry to smooth out the other fold line. Using that line as a guide, cut in half and then cut each half again creating four equal rectangles. Put them on a parchment paper lined baking sheet.
rolled out puff pastry square.
pastry cut into four and lined edges.
  • Using a sharp paring knife, score each rectangle around the perimeter about ¼ inch from the end. This will rise during the baking to create a nice rim to enclose the filling. Use a fork to stab the pastry inside the rim several times. This will help keep the pastry from puffing too much during the bake.
  • Make your egg wash by mixing your egg yolk with water. Brush the egg wash on the exterior of each rectangle with a pastry brush. This will make the borders nice and brown and shiny when baked.
egg yolk, brush and pastry squares.
  • In a bowl mix the cream cheese, sugar, vanilla and almond extract and lemon juice. Smash it with a fork and eventually transition to a whisk to get it nice and smooth. Divide the mixture evenly among the four prepared pastry squares. Put in the middle and spread right to the scored border you created.
whipped filling.
  • In another bowl, gently mix the raspberry jam, fresh berries and cornstarch. Top the cream cheese mixture with equal amounts of the raspberry mix. Note that I make my own sugar free raspberry jam but I have seen it in some super narkets It is easy to make, so why not make it yourself?
bowl of glazed raspberries.
  • Put in the oven and bake for 20 – 25 minutes until the raised puff pastry is golden brown and crisp.
puff pastry topped with filling and glazed raspberries.
  • While the puff pastry tarts bake, make your icing. In a small bowl, mix the confectioner’s sugar and lemon juice to create a pourable icing. Mix until smooth.
  • When the pastry is done, remove from the oven and let cool about 10 minutes. While cooling slightly, add a tablespoon of the jam with a splash of water in a small bowl. Microwave for 15 seconds and stir with a fork. This will loosen up the jam and make it easier to brush on the cooked pastries. While still warm, brush a glaze of the raspberry mix over the warm fruit. It will get the fruit nice and shiny.
brushing baked pastry with glaze.
  • Move the tarts to a rack sitting over a baking sheet covered with parchment paper. This will make cleanup a breeze. It is now time to drizzle the icing over the tarts. Using a fork or spoon, drizzle the icing back and forth over the pastries. Let set for a minute or two.
a rack of finished pastry.

FAQ Section for Raspberry Puff Pastry Tarts

These tarts are best served fresh within 2 hours of baking. The puff pastry loses its crispness and the bottom becomes soggy if stored longer. For advance preparation, you can prep the cream cheese filling and berry mixture up to 24 hours ahead and store them separately in the refrigerator. Assemble and bake just before serving for optimal texture.
Freezing baked tarts is not recommended as they become soggy when thawed. However, you can freeze unbaked assembled tarts for up to 1 month. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the baking time.
You can substitute mascarpone cheese for a richer, sweeter flavor, or use ricotta cheese (drain excess liquid first) for a lighter option. Greek yogurt cream cheese also works well. Each substitute will slightly alter the flavor and texture but maintains the creamy base needed for these tarts.
Yes, but thaw and drain them thoroughly first. Pat frozen raspberries dry with paper towels to remove excess moisture, which can make the pastry soggy. You may need to reduce the cornstarch to 1 teaspoon since frozen berries release more liquid than fresh ones.
Score and dock (prick with a fork) the center of each pastry square to prevent excessive puffing. Bake at the full 400°F temperature to ensure the bottom crisps properly. The cornstarch in the berry mixture also helps absorb excess liquid. Most importantly, serve within 2 hours of baking.
Blackberries, blueberries, strawberries (sliced), or mixed berries all work beautifully. You can also try peaches, cherries, or apricots. Match the jam flavor to your fruit choice, and adjust cornstarch to 1-2 teaspoons depending on the fruit’s moisture content.
Common causes include: pastry wasn’t cold enough before baking, the oven temperature was too low, you pressed the layers together when rolling, or the pastry was past its expiration date. Always keep puff pastry cold, work quickly, and ensure your oven is fully preheated to 400°F.
The egg yolk wash is optional but highly recommended for golden, shiny edges. For an egg-free alternative, brush the borders with milk or melted butter. The cream cheese filling contains no eggs, so that portion is already egg-free.
Absolutely! This same method works perfectly for savory variations. Replace the cream cheese mixture with goat cheese, ricotta, or herb cream cheese, and top with vegetables like tomatoes, zucchini, or caramelized onions. Skip the icing and instead finish with fresh herbs, balsamic reduction, or a drizzle of olive oil.
Reheat in a 350°F oven for 5-7 minutes to restore crispness—never use a microwave, which makes pastry rubbery. Place tarts on a wire rack set over a baking sheet so air circulates underneath. The tarts won’t be quite as crisp as fresh but will be far better than room temperature or microwaved.
Yes! Cut the puff pastry into 2-inch squares instead of rectangles. Reduce baking time to 12-15 minutes. Use about 1 teaspoon of filling per mini tart. This recipe will yield approximately 16-20 mini tarts, perfect for brunch buffets or appetizer spreads.
Scoring creates a deliberate weak point in the pastry. When heated, the butter in puff pastry creates steam that makes layers rise. The scored border allows maximum rise at the edges while the docked center stays relatively flat, creating the classic tart shape with raised borders to contain the filling.
Definitely! Homemade puff pastry will yield even better flavor and flakiness. You’ll need approximately 8 ounces of pastry rolled to about 1/8-inch thickness. The technique remains identical. Homemade pastry may puff slightly higher, so watch baking time carefully.
Cornstarch is a crucial thickening agent that absorbs excess juice released from the berries during baking. Without it, the tarts become soggy and the filling runs. It creates a light gel that holds the berries in place while maintaining their fresh flavor and appearance.
For dairy-free: use vegan cream cheese (Kite Hill or Miyoko’s work well) and ensure your puff pastry is dairy-free (Pepperidge Farm brand is). For the egg wash, use plant milk. The taste and texture will be slightly different but still delicious. Most store-bought puff pastry is accidentally vegan, made with vegetable shortening rather than butter.
Pepperidge Farm is widely available and reliably produces good results. For a step up, look for all-butter puff pastry brands like Dufour or Trader Joe’s all-butter variety. European-style all-butter pastry creates superior flavor and flakiness compared to brands made with vegetable shortening.

How to serve puff pastry tarts

Serve these on a platter or individual plates and enjoy. They are best eaten right away. Don’t let them sit more than a couple of hours because the bottom will get soggy.

Did you like this brunch recipe? Please leave a comment and rating below.  If you like puff pastry as much as I do, be sure to try some of my other puff pastry favorites:

Pea, Lemon and Mint Ricotta Tarts

Monte Cristo in Braided Puffed Pastry

Goat Cheese Puff Pastry

Pear and Blue Cheese Tart

Zucchini and Summer Squash Tart

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK
Raspberry Puff Pastry Tarts on a rack.

Raspberry Puff Pastry Tarts

These ricotta and raspberry puff pastry tarts are a classic and so easy to make. 
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Brunch
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2/3 Sheet frozen puff pastry, thawed
  • 2 1/2 Oz. Cream cheese, room temperature
  • 1 Tbsp. Lakanto Monkfruit Sweetener
  • 1/4 Tsp. Pure vanilla extract
  • Splash Almond extract
  • 1 Tsp. Fresh lemon juice
  • 3 Tbsp. Sugar-free Raspberry jam plus more for brushing on top
  • 6 Oz. Fresh raspberries
  • 1 1/2 Tsp. Cornstarch
  • 1 Large egg yolk plus a splash of water

DRIZZLE

Instructions
 

  • Preheat the oven to 400F and line a large baking sheet with parchment paper. 
  • To make the cream cheese filling, whisk together the softened cream cheese, sugar, extracts, and lemon juice until smooth. You can also use a hand mixer. Set it aside. 
  • In a separate bowl, mix the raspberry preserves or jam, berries, and cornstarch. Put the bowl to the side. 
  • Unfold the thawed puff pastry and lay it flat onto a floured board or kitchen counter. You are only using 2/3 the sheet so cut right along the fold line and remove 1/3. Save for another use. Gently roll it out with a rolling pin just until the seams are smooth. Cut along the folder line and then again across the middle of both pieces creating four even rectangles.
  • Transfer the pastry onto a baking tray covered with parchment paper. Space them so they have room to expand and puff up. Use a knife to score a 1/4-inch border around the outside. This allows the edges to rise and create a pretty border. Don’t cut all the way through. I also use a fork to dock the middle of the pastry. This will help it not rise like the edges.
  • To create an egg wash, mix the egg yolk with a splash of water. Using a pastry brush, brush the edges (rim) with the egg wash. This helps the edges turn golden brown when baking. 
  • Place a heaping tablespoon of the cream cheese filling into the center of each Danish. Spread the filling right to the score lines around the edges of the pastry.
  • Top that with the berries filling the space.
  • Bake the pastry on the middle rack of the oven for 20-25 minutes, until golden brown.
  • When done and while they are still warm on the baking sheet, brush the tops with a little extra fruit spread. I put a tablespoon of the preserves and a splash of water in a small dish and stir. Put in the microwave for 15 seconds to loosen it up. Then, just brush it on top of the cooked fruit. It will make it shine.
  • Transfer the pastry to a rack to cool completely.
  • Next, whisk the confectioner’s sugar and lemon juice in a small bowl. You want the consistency of a pourable icing.  With a fork, drizzle this over the pastry in a zig-zag pattern.  Serve on a platter or on individual plates and enjoy!
Keyword brunch
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