This light and flavorful strawberry puff pastry tart is a real winner! It’s made by topping buttery store-bought puff pastry with citrus-infused whipped mascarpone cheese, a bit of strawberry jam, lots of fresh strawberries, and some crunchy pistachios. It’s super easy to make and so pretty, too.
Easiest Strawberry Puff Pastry Tart
I love how light and yummy this tart is. It’s the perfect dessert (or breakfast!) for warm spring and summer days. Here’s why I think you’ll love it too!
SUPER FLAVORFUL: This tart is bursting with fresh strawberry flavor. It’s perfect for making in the spring and summer months when strawberries are at their peak ripeness.
EASY TO MAKE: Even though it looks fancy, this tart is super simple to make, especially with store-bought puff pastry.
MAKE AHEAD: This strawberry tart can be made a few hours before serving, so it makes it a great option for low-effort, high-impact entertaining.
Mascarpone Strawberry Tart
This berry puff pastry tart comes together easily with just a few ingredients. Here’s what you’ll need.
FRESH STRAWBERRIES
WHIPPING CREAM
MASCARPONE CHEESE: You could also use cream cheese
SUPERFINE SUGAR
FRESH ORANGE JUICE
ORANGE ZEST
HIGH-QUALITY STRAWBERRY JAM
ROASTED UNSALTED PISTACHIOS
PUFF PASTRY: I use store-bought
Step-by-Step Instructions:
PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
PREPARE PUFF PASTRY: In a small bowl, beat the egg with the water. On a lightly floured surface, roll out the puff pastry to a large rectangle, about 14 by 8 inches. With a small, sharp knife, lightly score the outer 3/4-inch edge of each side. Using your finger or a pastry brush, brush this outer edge with the egg wash. Fold the outer edge back over onto the dough to make a border, pressing gently to adhere, and paint the top lightly with the egg wash. With a fork, score the inner base of the tart. Place on a prepared baking sheet and refrigerate for 20 minutes.
BAKE THE PASTRY DOUGH: Bake the pastry shell until light golden brown and crisp, about 20 minutes. Cool completely on a wire rack.
MAKE THE MASCARONE MIXTURE: In a small bowl, beat the cream to soft peaks. In a medium bowl, beat together the mascarpone, sugar, orange juice, and orange zest until smooth. Fold in the whipped cream.
ASSEMBLE THE TART: Spread the cream mixture evenly over the bottom of the tart shell. Arrange the berries decoratively over the top. In a small bowl, whisk the jam with some water until the jam is smooth and a spreadable consistency. Using a pastry brush, lightly glaze the top of the berries with the jam.
Top tart with chopped pistachios
Strawberry Puff Pastry Recipe Tips:
Here are a few tips to make sure this recipe turns out great every time.
SUB OTHER BERRIES: This recipe can be easily adapted for other berries. Just sub in whatever you have on hand. Blackberries and raspberries would both work great.
USE CREAM CHEESE INSTEAD OF MASCARPONE: You can use cream cheese instead of mascarpone. The cream cheese will have the tiniest bit more tang.
USE FRESH STRAWBERRIES: Since the main star of this dish is the fresh strawberries, I like to use make this when strawberries are at their peak ripeness and have the best flavor.
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Easiest Strawberry Puff Pastry Tart
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
You can make this yummy strawberry puff pastry tart beforehand and serve it at room temperature.
Ingredients
- 1 large egg
- 1 sheet frozen puff pastry, thawed
- 1 pint fresh strawberries, washed and wiped dry, sliced 1/4-inch thick
- 1/4 cup heavy cream
- 3/4 cup mascarpone cheese (or 6 ounces softened cream cheese)
- 3 tablespoons superfine or granulated sugar
- 2 teaspoons fresh orange juice
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons high-quality strawberry jam
- Chopped roasted (unsalted) pistachios, to taste
Instructions
- PREP: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- PREPARE PUFF PASTRY: In a small bowl, beat the egg with the water. On a lightly floured surface, roll out the puff pastry to a large rectangle, about 14 by 8 inches. With a small, sharp knife, lightly score the outer 3/4-inch edge of each side. Using your finger or a pastry brush, brush this outer edge with the egg wash. Fold the outer edge back over onto the dough to make a border, pressing gently to adhere, and paint the top lightly with the egg wash. With a fork, score the inner base of the tart. Place on a prepared baking sheet and refrigerate for 20 minutes.
- BAKE THE PASTRY DOUGH: Bake the pastry shell until light golden brown and crisp, about 20 minutes. Cool completely on a wire rack.
- MAKE THE MASCARONE MIXTURE: In a small bowl, beat the cream to soft peaks. In a medium bowl, beat together the mascarpone, sugar, orange juice, and orange zest until smooth. Fold in the whipped cream.
- ASSEMBLE THE TART: Spread the cream mixture evenly over the bottom of the tart shell. Arrange the berries decoratively over the top. In a small bowl, whisk the jam with some water until the jam is smooth and a spreadable consistency. Using a pastry brush, lightly glaze the top of the berries with the jam.
- SERVE & STORE: This tart is best served within a few hours of making (you don’t want the puff pastry to get soggy). It can be served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake