Fresh Berry Puff Pastry Tart
A stunning dessert that combines the flakiness of puff pastry with the vibrant flavors of fresh berries, perfect for any occasion.
Equipment
- Tart Pan
- Mixing Bowl
- Oven
- Rolling Pin
Ingredients
Puff Pastry
- 1 sheet Puff Pastry About 17.3 ounces, thawed and rolled out.
Fresh Berries
- 1 cup Strawberries Hulled and sliced.
- 1 cup Blueberries
- 1 cup Raspberries
Sugar
- 1/4 cup Granulated Sugar Adjust according to berry sweetness.
- 1 teaspoon Vanilla Bean Paste Enhances flavor.
Egg Wash
- 1 large Egg Mixed with 1 tablespoon of water.
- 2 tablespoons Powdered Sugar For serving.
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan.
- Transfer the pastry into the tart pan, trim excess dough, and prick the bottom with a fork.
- Place parchment paper over the pastry and fill with pie weights or dried beans. Bake for 15 minutes until lightly golden.
- Remove from oven, lift out parchment and weights, and let cool slightly.
- In a mixing bowl, combine fresh berries, granulated sugar, and vanilla bean paste. Toss to coat and let marinate for 10 minutes.
- Pour the berry mixture into the cooled puff pastry shell and spread evenly.
- Prepare the egg wash and brush it over the exposed pastry edges.
- Return the tart to the oven and bake for an additional 20-25 minutes until the berries are bubbling and the pastry is golden brown.
- Allow the tart to cool for at least 15 minutes before dusting with powdered sugar and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.