Puff Pastry Fruit Tarts
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These individual fruit tarts look impressive but are simple to make. Puff pastry forms a flaky base for creamy cheese and fresh fruit. On this page, you'll find easy steps for scoring the border to get that signature puff.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar (1 for the cream cheese, 1 for the pastry)
- Fresh fruit: berries, sliced peaches, kiwi, or whatever looks good
- 1 egg, beaten (for egg wash)
Steps
- 01Cut the puff pastry into 4 equal rectangles.
- 02Score a border about 1/2 inch from the edge of each rectangle. Don't cut all the way through. This border puffs up during cooking and creates a raised frame for the filling.
- 03Mix the cream cheese with 1 tablespoon of sugar until smooth. Spread a thin layer inside the scored border.
- 04Brush the border (not the cream cheese area) with egg wash and sprinkle with the remaining sugar.
- 05Ready for the air fryer. Add the fresh fruit AFTER cooking, not before. Raw fruit on puff pastry prevents it from crisping.
- 06Top with fresh fruit after the tarts cool slightly.
The scored border is the whole trick. Without it, you get a flat cracker with cream cheese on it. With it, you get a tart with a puffed, flaky frame. Score firmly enough to see the line but not so deep that you cut through.
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How to Air Fry It
- 01Preheat the air fryer to 360°F (182°C).
- 02Place the prepared fruit tarts in a single layer in the air fryer basket, ensuring they do not touch.
- 03Air fry at 360°F (182°C) for 10 minutes until the pastry is puffed and golden brown.
- 04Carefully remove the tarts from the air fryer and let them cool on a wire rack before serving.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 325°F (165°C) for 4-5 minutes. The pastry re-crisps but fruit fillings can leak more on reheat.
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