Cherry Puff Pastry Tart -

5 from 1 vote

Cherry Puff Pastry Tart

These cherry puff pastry tarts have an elegant, rustic beauty! With each creamy bite, you get a mouthful of jammy summer cherries tucked inside rich, buttery, shattering layers of pastry.

Prep Time30

Cook Time20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 454kcal

Author: Natasha Minocha

Ingredients

17.3 oz Puff pastry

Cherry Compote

2/3 cup Cherries, pitted and halved
3 tbsp Sugar You can add more or less depending on how sweet or sour your cherries are
1/4 cup Water
1/2 Vanilla bean
1-2 tsp Lemon juice

Cream Cheese Filling

2/3 cup Cream cheese, at room temperature
4 tbsp Icing sugar
1 tsp Lemon juice

Egg Wash

1 Egg
2 tbsp Water
Sugar for topping, Optional

US Customary - Metric

Instructions

Cherry Compote

Combine the cherries, water, vanilla bean, and sugar in a small saucepan.
2/3 cup (150g) Cherries, 3 tbsp Sugar, 1/4 cup (60g) Water, 1/2 Vanilla bean
Cook over low-medium heat for 15-20 minutes, until the cherries are soft and cooked through.
Add the lemon juice and take the pan off the heat.
1-2 tsp Lemon juice
Taste and adjust for sweetness. Transfer to a small bowl and cool the sauce.

Cream Cheese Filling

Whisk together the cream cheese, icing sugar, and lemon juice in a small bowl, until smooth and creamy.
2/3 cup (150g) Cream cheese, 4 tbsp Icing sugar, 1 tsp Lemon juice
Taste and adjust for sweetness. Keep aside.

Assembly

Preheat your oven to 180 C. Line a baking tray with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 10" x 14".
17.3 oz ( 500g) Puff pastry
Cut the pastry into 8 equal-sized rectangles.
Turn over about 1/2" of 4 corners of each pastry. Press it down slightly. You may need to use water to make the pastry stick.
Add 1.5 -2 tbsp of cream cheese mixture in the center of each pastry. Don't spread it out.
Now spoon the cherry sauce, about 1 tsp, on top of the cream cheese mixture.
Whisk together the egg and water. Carefully brush the exposed pastry with the egg wash. Sprinkle some sugar if you like.
1 Egg, 2 tbsp Water
Press down the edges of each pastry with a fork.
Bake at 180 C for 20-25 minutes, until the cherry juices are bubbling and the pastry is golden brown.
You can also add another 1/2 - 1 tsp of the cherry compote to the pastry, 5 minutes before you take it out. This is an optional step.
Let cool for 10-15 minutes before serving. Enjoy!

Video

Notes

You can use frozen cherries instead of fresh ones for the cherry compote. You may need to simmer them a bit longer to reduce the extra liquid.

You can easily make these cherry tarts ahead of time. Make the cherry compote and cream cheese filling a day before, assemble the tarts the next day, and bake.

If you don't want to use egg wash, swap it with milk or cream.

Allow the quick puff pastry tarts to cool for 10-15 minutes before serving.

Nutrition