Crispy Puff Pastry Fruit Tart

I used to think making fruit tarts was something only fancy bakeries could pull off. All those perfect rows of berries and that shiny glaze—it seemed way too complicated for my kitchen.

Then I discovered puff pastry from the freezer section. Game changer. You get that buttery, flaky crust without spending hours making dough from scratch. Just thaw it out, add some pastry cream and fresh fruit, and suddenly you look like you know what you’re doing in the kitchen.

What Kind of Puff Pastry Should I Use?

For this fruit tart, you’ll want to grab a sheet of frozen puff pastry from the freezer section of your grocery store – brands like Pepperidge Farm or Dufour work great. Make sure to thaw it in the refrigerator overnight or at room temperature for about 30-40 minutes before using, as it needs to be pliable but still cold to work with properly. Avoid letting it get too warm or it will become sticky and hard to handle. If you’re feeling ambitious, you can certainly make your own puff pastry from scratch, but the store-bought version saves you hours of work and gives you excellent results for this recipe.

Options for Substitutions

This tart is pretty forgiving when it comes to swapping ingredients around:

• Puff pastry: This is the one ingredient I wouldn’t mess with – puff pastry creates those flaky, buttery layers that make this tart special. Store-bought is totally fine and saves you tons of time.
• Whole milk yogurt: Greek yogurt works great here, but use only 1 cup since it’s thicker. Regular yogurt or even sour cream can work in a pinch – just strain it through cheesecloth for 30 minutes if it seems too watery.
• Coconut extract: Vanilla extract is an easy swap if you don’t have coconut extract. You could also try almond extract, but use only 1/2 teaspoon since it’s stronger.
• Fresh berries: Use whatever berries look good at the store – strawberries, blueberries, raspberries, or blackberries all work. You can even mix in sliced peaches or kiwi for variety.
• Shredded coconut: Skip this if you’re not a coconut fan, or try toasted sliced almonds or chopped pistachios for a different crunch.
• Cornstarch: All-purpose flour can replace cornstarch – just use 3 tablespoons instead of 2, and cook the mixture a bit longer to get rid of any floury taste.

Watch Out for These Mistakes While Baking

The biggest mistake when working with puff pastry is not keeping it cold enough, which can cause the butter layers to melt and result in a flat, greasy tart instead of those flaky, buttery layers you’re after – work quickly and return the pastry to the fridge if it gets too soft.

Another common error is skipping the egg wash or applying it too heavily, so brush just a thin, even layer on the edges to get that golden color without making the pastry soggy.

When making the yogurt filling, be sure to whisk constantly while adding the hot mixture to the egg yolks to prevent them from scrambling, and don’t rush the cooling process – let it cool completely before spreading on the pastry.

Finally, wait until the tart is completely cooled before adding your fresh berries, as the heat will cause them to release juice and make your beautiful tart watery.

What to Serve With Puff Pastry Fruit Tart?

This fruit tart is pretty much perfect on its own, but it pairs beautifully with a cup of coffee or tea for an afternoon treat. If you’re serving it for dessert after dinner, a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special. For brunch or a casual gathering, try serving it alongside some fresh fruit salad or yogurt parfaits to keep the fresh, light theme going. The tart also works great as part of a dessert spread with other pastries or cookies when you’re entertaining guests.

Storage Instructions

Refrigerate: This puff pastry fruit tart is best enjoyed fresh, but you can store it covered in the refrigerator for up to 2 days. The pastry will soften a bit over time, but it’s still delicious. I like to add the fresh berries right before serving to keep them from getting too soggy.

Make Ahead: You can prepare the yogurt filling up to 2 days in advance and keep it covered in the fridge. The puff pastry base can also be baked and cooled completely, then stored at room temperature for a day. Just assemble everything together when you’re ready to serve for the best results.

Serve: If your tart has been in the fridge, let it sit at room temperature for about 15 minutes before serving to bring out the flavors. The pastry will taste better when it’s not ice cold, and the filling will be creamier too.

Preparation Time	45-60 minutes
Cooking Time	15-20 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 30-36 g
• Fat: 70-80 g
• Carbohydrates: 235-260 g

Ingredients

For the coconut pastry cream:

• 1 1/2 cups whole milk yogurt (I use Stonyfield organic for tanginess)
• 1/2 cup sugar (granulated)
• 1 tsp coconut extract (for authentic coconut flavor)
• 4 egg yolks (room temperature for smoother mixing)
• 2 tbsp unsalted butter (melted and cooled slightly)
• 1/4 tsp kosher salt
• 2 tbsp cornstarch (helps thicken the cream to proper consistency)

For the pastry tart shells:

• 1 large egg whisked with 1 tbsp water (for glossy golden finish)
• 1 sheet puff pastry, thawed (keep cold until ready to use)

For the fruit topping:

• 2 cups mixed fresh berries (blueberries, raspberries, and strawberries work well)
• 1/4 cup shredded coconut, sweetened (optional but recommended for texture contrast)

Step 1: Prepare the Pastry Cream Base

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 4 egg yolks, room temperature
• 1 1/2 cups whole milk yogurt
• 1 tsp coconut extract

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Add the room-temperature egg yolks and whisk vigorously for about 1 minute until the mixture is pale and thick.

This whisking is crucial—it helps prevent the yolks from scrambling when you add the hot liquid next.

Gradually whisk in the yogurt and coconut extract, stirring constantly to combine smoothly.

Step 2: Cook and Chill the Cream

• pastry cream base from Step 1
• 2 tbsp unsalted butter, melted and cooled

Place the saucepan over low-medium heat and cook, whisking constantly, for about 5 minutes until the mixture thickens noticeably and coats the back of a spoon.

Continue whisking for 2 more minutes off the heat to fully cook out any raw egg taste.

Remove from heat and stir in the melted, cooled butter until fully incorporated.

I like to strain the cream through a fine-mesh sieve at this point to ensure a silky-smooth texture without any lumps.

Transfer to a bowl and cool in an ice bath for 30 minutes, then cover and refrigerate for at least 2 hours until fully chilled and set.

Step 3: Prepare and Bake the Puff Pastry Shells

• 1 sheet puff pastry, thawed
• 1 large egg whisked with 1 tbsp water

Preheat your oven to 400°F.

On a lightly floured surface, gently roll out the thawed puff pastry sheet to approximately 12×15 inches—don’t overwork it or you’ll lose the lamination that creates those beautiful flaky layers.

Cut the pastry into eight 4×5 inch rectangles.

Using a sharp knife, score a 1/4-inch border around the edge of each rectangle, being careful not to cut all the way through—this border stays in place while the center puffs up.

Arrange the rectangles on a baking tray, brush with the egg wash for a glossy golden finish, and bake for 12-15 minutes until deeply golden and puffed.

Allow to cool slightly on the pan.

Step 4: Create the Tart Shells

Once the pastry has cooled, carefully cut along the scored border of each tart with a sharp knife.

Gently remove the top pastry layer to create a hollow shell with crispy walls and a recessed center.

If the center is still slightly doughy, you can gently press it down or scoop out any undercooked dough.

The shells are now ready to receive the filling.

Step 5: Assemble and Finish the Tarts

• chilled pastry cream from Step 2
• 2 cups mixed fresh berries
• 1/4 cup shredded coconut, sweetened

Transfer the chilled pastry cream from Step 2 to a piping bag fitted with a round or star tip.

Pipe the cream generously into the center of each tart shell, filling it almost to the rim.

Arrange the fresh mixed berries on top of the cream in an appealing pattern.

For a professional touch and textural contrast, I like to sprinkle a small amount of sweetened shredded coconut over the berries just before serving—it adds a subtle tropical note that echoes the coconut extract in the cream.

Serve immediately for the crispiest pastry.