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Vanilla Fruit Tarts

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Here's a refreshing and versatile dessert that works for any occasion.  It's not only easy to make, but it allows you to highlight whatever fruit is in season.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Chill: 15 minutes
  • Cool: 20 minutes
  • Serves: 24
1 star 2 star 3 star 4 star 5 star
3 12

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg, beaten

  • 1 pkg. (3 1/2 ounces) instant vanilla pudding and pie filling mix

  • 1 3/4 cups milk

  • 1/2 cup fresh blueberry or raspberries or drained canned fruit

  • 2 tbsp. confectioners' sugar

Directions

  1. Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet, making 24 in all.  Press the pastry squares into the muffin-pan cups. Brush with the egg.

  3. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastry cups from the pan and let cool completely on wire racks.

  4. Mix the pudding mix and milk in a medium bowl according to the package directions.  Cover and refrigerate for 15 minutes.

  5. Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with the fruit.  Sprinkle with the confectioners’ sugar.

  6. To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions.  Spoon about 2 tablespoons pudding mixture into each pastry shell.  Top with the fruit. Sprinkle with the confectioners' sugar.

Watch a how-to demonstration of this recipe technique.

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

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Inspiration

  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Mallory D.
Date: 9/23/2010

5 star rating

"I made these tarts for a church dinner, and they were such a hit! I used blueberries and sliced strawberries on mine, and everyone talked about how cute and delicious they were!"

Submitted by:
Jackie S.
Date: 6/30/2011

5 star rating

"I've made these twice now. The first time I followed the recipe to a tee. My husband really liked them, but I wanted it a little sweeter. The secnd time instead of using flour to roll out the dough, I used sugar. I also sprinkled sugar in each little cup instead of using the egg wash. I filled them with pudding and topped them with strawberries. These were so AWESOME!"

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