Quick and Easy Fruit Tarts
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 245
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 46
- Sodium
- 327
- Total: 40 min
- Active: 15 min
Ingredients
Tarts:
All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1 pint blueberries
2 cups halved strawberries
1/3 cup granulated sugar
2 teaspoons cornstarch
1 lemon, juiced
Kosher salt
2 tablespoons heavy cream
Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar, plus more for serving
1 tablespoon vanilla
1/4 cup fresh mint leaves, for garnish
Directions
- For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
- Add the blueberries and strawberries to separate bowls. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
- Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
- Bake in the lower half of the oven until golden and crisp, about 20 minutes.
- For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
- Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.