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.

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:

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 4 egg yolks
• 1 1/2 cups stonyfield organic plain whole milk yogurt
• 1 tsp coconut extract
• 2 tbsp unsalted butter

For the pastry tart shells:

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

For the fruit topping:

• 2 cups mixed fresh berries
• 1/4 cup sweetened shredded coconut

Step 1: Make the Pastry Cream Base

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 4 egg yolks

In a saucepan, stir together the granulated sugar, cornstarch, and kosher salt until well combined.

Add the egg yolks and whisk until the mixture becomes smooth and pale yellow, about 1 minute.

Step 2: Finish and Chill the Pastry Cream

• 1 1/2 cups Stonyfield Organic plain whole milk yogurt
• 1 tsp coconut extract
• 2 tbsp unsalted butter
• Pastry cream base from Step 1

Whisk the yogurt and coconut extract into the yolk mixture.

Cook over low-medium heat, whisking constantly, until the cream thickens, about 5 minutes.

Continue to whisk for an additional two minutes.

Remove from heat and stir in the unsalted butter.

Strain the pastry cream through a sieve into a bowl, cover the surface with plastic wrap, and set the bowl in an ice bath to cool for 30 minutes.

Then chill the pastry cream in the refrigerator until cold, about two hours, or until ready to use.

This pastry cream can be made ahead and keeps for up to 3 days—I find this makes assembling desserts much quicker.

Step 3: Prepare and Bake the Puff Pastry Tart Shells

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

Preheat your oven to 400°F.

On a lightly floured surface, roll the thawed puff pastry into a 12×15-inch rectangle.

Cut the pastry into eight 4×5-inch squares.

Score a 1/4-inch border around each square (do not cut all the way through).

Transfer the squares to a parchment-lined baking tray.

Lightly brush each square with egg wash.

Bake in the preheated oven for 12-15 minutes or until golden brown.

Allow the tart shells to cool completely on a wire rack.

I like to keep an eye on them in the last few minutes to ensure they don’t over-brown.

Step 4: Prepare the Tart Shells for Filling

Once cooled, use a sharp paring knife to cut along the scored border of each tart shell, then carefully remove and reserve the top layer of pastry from each tart.

This creates a cavity for the filling while keeping the delicate tops for optional garnish.

Step 5: Assemble and Garnish the Tarts

• Pastry cream from Step 2
• 8 puff pastry shells from Step 4
• 2 cups mixed fresh berries
• 1/4 cup sweetened shredded coconut

Transfer the chilled pastry cream (from Step 2) into a decorating bag or resealable bag.

Cut the tip off and pipe the cream into the cavity of each tart.

Top each with mixed fresh berries and a generous sprinkle of sweetened shredded coconut.

Serve with the reserved pastry tops, if desired, and enjoy immediately.

Sometimes, I like to toast the shredded coconut for a richer, nutty flavor—just a personal tip if you want extra crunch!

Crispy Puff Pastry Fruit Tart

Delicious Crispy Puff Pastry Fruit Tart recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 1800 kcal

Ingredients

  

For the coconut pastry cream:

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 4 egg yolks
• 1 1/2 cups Stonyfield Organic plain whole milk yogurt
• 1 tsp coconut extract
• 2 tbsp unsalted butter

For the pastry tart shells:

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

For the fruit topping:

• 2 cups mixed fresh berries
• 1/4 cup sweetened shredded coconut

Instructions

 

• In a saucepan, stir together the granulated sugar, cornstarch, and kosher salt until well combined. Add the egg yolks and whisk until the mixture becomes smooth and pale yellow, about 1 minute.
• Whisk the yogurt and coconut extract into the yolk mixture. Cook over low-medium heat, whisking constantly, until the cream thickens, about 5 minutes. Continue to whisk for an additional two minutes. Remove from heat and stir in the unsalted butter. Strain the pastry cream through a sieve into a bowl, cover the surface with plastic wrap, and set the bowl in an ice bath to cool for 30 minutes. Then chill the pastry cream in the refrigerator until cold, about two hours, or until ready to use. This pastry cream can be made ahead and keeps for up to 3 days—I find this makes assembling desserts much quicker.
• Preheat your oven to 400°F. On a lightly floured surface, roll the thawed puff pastry into a 12x15-inch rectangle. Cut the pastry into eight 4x5-inch squares. Score a 1/4-inch border around each square (do not cut all the way through). Transfer the squares to a parchment-lined baking tray. Lightly brush each square with egg wash. Bake in the preheated oven for 12-15 minutes or until golden brown. Allow the tart shells to cool completely on a wire rack. I like to keep an eye on them in the last few minutes to ensure they don’t over-brown.
• Once cooled, use a sharp paring knife to cut along the scored border of each tart shell, then carefully remove and reserve the top layer of pastry from each tart. This creates a cavity for the filling while keeping the delicate tops for optional garnish.
• Transfer the chilled pastry cream (from Step 2) into a decorating bag or resealable bag. Cut the tip off and pipe the cream into the cavity of each tart. Top each with mixed fresh berries and a generous sprinkle of sweetened shredded coconut. Serve with the reserved pastry tops, if desired, and enjoy immediately. Sometimes, I like to toast the shredded coconut for a richer, nutty flavor—just a personal tip if you want extra crunch!