Easy Puff Pastry Tarts – Sweet and Savory Recipe
These Puff Pastry Tarts are light, flaky, and endlessly versatile. Whether you're filling them with fresh fruit for a breakfast treat or savory toppings for a snack, they come together quickly and bake into golden, crispy perfection. Perfect for any time of day, they’re an excellent recipe to keep in your back pocket for when you want to impress without spending hours in the kitchen.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (beaten, for egg wash)
-
Toppings of your choice
-
Sweet option
- Fresh fruit (berries, apples, or pears)
- honey
- powdered sugar
-
Savory option
- Cherry tomatoes
- cheese (feta, mozzarella, or goat cheese)
- fresh herbs (basil, thyme)
- olive oil
- salt and pepper
Directions
Prepare the puff pastry. Preheat the oven to 400°F (200°C). If using store-bought puff pastry, thaw it according to package instructions. Roll out the pastry on a floured surface to smooth it out and slightly thin the dough.
Cut the pastry. Using a sharp knife or pastry cutter, cut the puff pastry sheet into 6 equal rectangles (or squares). If you want round tarts, use a cookie cutter.
Score the edges. Lightly score a ½-inch border around the edges of each rectangle or circle, being careful not to cut all the way through. This helps the edges puff up and create a "frame" for the filling.
Add toppings. For sweet tarts, arrange sliced fruit within the scored area and drizzle with honey. For savory tarts, add cherry tomatoes, cheese, and herbs. Brush the edges of the pastry with the beaten egg for a shiny, golden crust.
Bake. Place the tarts on a parchment-lined baking sheet and bake for 18–20 minutes, or until the pastry is golden brown and puffed up.
Serve. Let the tarts cool slightly before serving. Dust sweet tarts with powdered sugar, or drizzle olive oil over the savory ones for an extra touch.
Recipe tips
Toss the fruit with a little lemon juice to prevent browning and add a fresh burst of flavor. Add a dollop of pesto or balsamic glaze to the savory tarts after baking for an extra layer of flavor. Work with the puff pastry quickly and keep it cold for best results; warm pastry can become sticky and hard to handle.
Nutrition Facts (per serving)
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