The sun is shining, and the summer months are just around the corner, which means there is an abundance of berries that are at their peak right now. Naturally, I had to make the most of them with this super simple, utterly delicious summer fruit tarts recipe.
Think nostalgic jam tarts but elevated with a dreamy mascarpone base that adds a touch of creamy indulgence to each mini tart. They take around 35 minutes to come together, with a handful of ingredients. Plus, they look absolutely gorgeous, making them the perfect party canape!
I served them up alongside my Caramelised Onion Sausage Rolls while hosting a big family get-together last weekend – and let’s just say, not a single crumb was left behind! These are perfect with a glass of fizz, a chilled white wine, or even a glass of freshly squeezed orange juice.
Read on for the full recipe – you’re going to love it.
Method
Follow these steps to make our Mini Puff Pastry Fruit Tarts
Start by preheating your oven to 200°C on a fan setting. Then, lay out your ready-rolled puff pastry sheet and slice into 24 evenly-sized squares. Pop the puff pastry squares on a baking tray lined with parchment paper, ensuring a gap between each (this ensures that they won’t stick to one another once in the oven!).
Next, create your puff borders by gently scoring around each square with a sharp knife, and then egg wash each border (it’s easier to do this whilst they don’t have any filling in!).
Carefully spoon a teaspoon of creamy ricotta into the centre of each puff pastry tart base, before topping with a teaspoon of your favourite jam. Now for the fun part – adding the fruit! We added a blueberry and raspberry into each square, and filled the rest of the space with finely chopped strawberries, but you can arrange these however you like. Finish with a sprinkling of cinnamon.
Top Tip: The berries will spread out and release juices whilst in the oven. So, to keep your puff pastry fruit tarts looking neat, try not to overfill them.
Bake your tarts for around 15 minutes, or until puffed up and golden around the edges. Leave them to cool once out the oven, before dusting them with icing sugar through a sieve. Arrange them on your favourite serving platter with a few extra summer berries to garnish. Enjoy!
How Long Will Puff Pastry Tarts Last For?
If you have any puff pastry fruit tarts leftover like we did, you can pop them in an airtight container and into the fridge for up to 2 days. Allow them to come to room temperature before enjoying the leftovers for maximum flavour.
Can I Use Different Fruits For My Puff Pastry Tarts?
Absolutely! Just be sure to change which jam you use on your puff pastry fruit tarts according to your chosen fruits, as they taste best when similar flavour profiles are used.
Always use produce that is in season for incredible flavours. We used a range of summer berries, which are at their best right now, but you could use pears and apples if it’s autumn near you, or fruits like blackberries, cherries, or apricots.
If you’d like to learn more about which fruits are in season right now, be sure to read our Month-By-Month Seasonal Eating Guide.
Easy Canapé Recipes From Savery Grazing
We hope you enjoy making (and eating!) these adorable mini puff pastry fruit tarts this summer. They’re a no-brainer for parties, BBQs, birthday brunch spreads, or as a simple treat to enjoy alongside your favourite glass of wine.
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