Description
These Breakfast Fruit Tarts offer a delightful and easy way to start your day with a flaky puff pastry base topped with a creamy sweetened cream cheese filling and fresh mixed fruits. Perfect for a quick breakfast or brunch, they combine the crispiness of golden baked pastry with the freshness of strawberries, blueberries, and kiwi, finished with a delicate apricot glaze for an appetizing shine.
Ingredients
Scale
Puff Pastry Base
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Fruit Topping
- 1/2 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup kiwi, peeled and sliced
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet on a lightly floured surface and cut it into 4 equal rectangles. Score a border about 1/2 inch from the edge of each tart without cutting all the way through to create a raised edge that will hold the filling.
- Arrange Pastry on Baking Sheet: Transfer the pastry rectangles carefully onto the prepared baking sheet, ensuring the scored edges remain intact for puffing up during baking.
- Make Cream Cheese Filling: In a mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Mix thoroughly until you achieve a smooth and creamy consistency without lumps.
- Assemble Tarts: Spoon and evenly spread the cream cheese mixture inside the scored borders on each pastry rectangle. Be careful not to spread over the edges. Brush the outer edges of the pastry with the beaten egg to promote a golden glossy finish when baked.
- Bake the Tarts: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the pastry is puffed and golden brown. The cream cheese filling will set slightly during baking.
- Cool and Add Fruit: Remove the tarts from the oven and allow them to cool completely on a wire rack. Once cooled, top each tart with sliced strawberries, blueberries, and kiwi.
- Apply Glaze (Optional): If desired, warm the apricot jam slightly to thin it and brush it gently over the fruit topping for a shiny, glossy finish that enhances the presentation and preserves fruit freshness.
- Serve or Store: Serve the fruit tarts immediately for the best texture, or refrigerate for up to 2 days. Enjoy chilled or at room temperature.
Notes
- You can substitute or add any seasonal fruits such as raspberries, mango, or peaches to customize your tarts.
- For a dairy-free version, replace cream cheese with a dairy-free alternative.
- These tarts are best eaten the same day they are made but can be stored refrigerated for up to two days without significant loss of texture or flavor.
