Berry Crumb Tarts


These individual fruit tarts, topped with a cinnamon crumb topping, are so easy!  Prepared puff pastry shells and canned fruit pie filling help to make these tarts simply delicious.

  • Prep: 35 minutes
  • Bake: 5 minutes
  • Cool: 10 minutes
  • Serves: 6
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4 15



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/3 cup all-purpose flour

  • 2 tbsp. sugar

  • 1/4 tsp. ground cinnamon

  • 2 tbsp. butter, melted

  • 1 can (21 ounces) cherry pie filling or blueberry or strawberry pie filling


  1. Leave the baked pastry shells on the baking sheet.  Keep the oven at 400°F.  Stir the flour, sugar, cinnamon and butter in a medium bowl until crumbs form.

  2. Spoon about 1/3 cup pie filling into each pastry shell.  Sprinkle with the crumb mixture.

  3. Bake at 400°F. for 5 minutes or until the crumb mixture is golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
Ethel B P.
Date: 1/22/2006

4 star rating

"This is a great Church or Club dish as well as at home, best of all!!!"

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