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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
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4 20

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 blueberries 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

Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.

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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