These Puff Pastry Tarts with Mixed Berries and Cottage Cheese can make for a great brunch or dessert. My kids even eat them as snack in the early afternoon! These tarts are not overly sweet and you can add vanilla ice cream over them when you serve them.
What is a puff pastry tart?
Puff pastry tarts can be sweet or savory and they’re made with flaky, delicious puff pastry. You can make your own puff pastry or you can buy frozen layers of it. Usually a box comes in with two square layers, folded. You have to thaw them according to instructions in the box.
Usually a puff pastry dough layer is rolled then filled with cheese, fruits, vegetables or meats. In some cases the filling might need to be pre-cooked. The edges of the tart are often brushed with egg wash.
Then the tart is baked until the dough is golden brown.
Making the Mixed Berries Tart Step by Step
- No matter what type of tart you’re making, start by thawing the puff pastry in your counter. You don’t want to leave it out too long because then it becomes so soft that it is hard to manipulate.
- While puff pastry is thawing, prepare the mixed berries filling. You can use different berries, I tend to use what I have available. Let the filling cool a little bit on the side.
- Then mix cottage cheese with honey. You can use a little blender or just whip them together with a fork or whisk.
- Cut puff pastry sheets into 6 rectangular pieces each. Place them on a baking dish. Score the sides and bake for few minutes at 400 degrees F.
- Press the middle of puff pastry tarts with a fork.
- Add 1 tablespoon of the whipped cottage cheese over the middle of each tart. Spread it evenly. Spoon over the mixed berry filling. Bake the tarts for another 15 minutes or so at 400 degrees F.
- Let tarts cool down then add powdered sugar over each and you can also garnish them with mint leaves.
Sonila’s Tips and Notes
I have some extra tips that might help with this recipe.
- pick a high quality puff pastry, this will ensure the tart is light and flaky instead of cooked outside but still raw dough inside.
- don’t overfill the tarts (I tend to make this mistake quite often)
- give the tart enough time to cool after baking, they’ll retain the shape better that way.
- you can replace cottage cheese with ricotta cheese
- you can use any combination of mixed berries, try to have at least a red berry like strawberry or raspberry and blueberries or blackberries. For this recipe I used raspberries, blueberries and blackberries.
Mixed berries tart with puff pastry and cottage cheese
Equipment
- parchment paper cut to fit baking sheet
Ingredients
- 2 puff pastry sheets
- 12 tbsps cottage cheese
- 2 tbsps honey or maple syrup
- 1 egg
- 3 tbsps powdered sugar
- mint leaves as garnish, optional
Mixed Berries Filling
- ⅔ cup raspberries
- ⅔ cup blueberries
- ⅔ cup blackberries
- 1 tbsp cornstarch
- 1 lemon
- 3 tbsps sugar add more for a sweeter filling to your taste
Instructions
- Take puff pastry sheets out of the freezer, let them thaw on the counter until they're defrosted.
- Whip or lightly mix cottage cheese with honey. Set it aside.
Mixed berries filling
- Place saute pan on medium heat on the stovetop. Add raspberries, blueberries and blackberries to pan. Pour sugar over them and mix them up. Add cornstarch and freshly squeezed lemon juice (about half a lemon). Zest about 1 tsp of lemon skin over the pan. Mix and let it cook for about 5 minutes or so.
- Turn heat off, remove pan and let it cool at room temperature.
Prepare the Tarts
- Preheat oven to 400 degrees F. Roll the puff pastry sheets to even out creases. Cut the sheets in rectangular shapes. I tend to get 6 tarts out of each sheet.
- Place the tarts over parchment paper on a baking sheet. Score a line on the edges using a knife. Bake for about 5-7 minutes.
- Bring the baking sheet out of the oven carefully using oven mitts. Press on the middle of each tart with a fork. Spoon over cottage cheese mix with honey evenly over each tart. Then spoon over the mixed berry filling. Brush the edges with egg wash.
- Place baking sheet back in the oven and continue baking until puff pastry is golden brown (about 15 more minutes). Check often towards the end. Remove the tray from the oven and let the tarts cool down to room temperature. Cover generously with powdered sugar and garnish with mint leaves. Enjoy:)
Video
Notes
- Depending on the size of the baking sheet, you might not be able to fit all tarts on one batch. I was able to do 8 in one sheet and 4 on a smaller tray. They both fit in my oven so it didn’t add to baking time. If you can’t bake them simultaneously, bake separately.
- You can add some vanilla to mixed berries sauce if you like.
- Feel free to replace cottage cheese with ricotta, honey with maple syrup and use any combination of berries you like.
Nutrition Label
Nutrition
Yes, you can totally use ricotta cheese instead of cottage cheese.
If you use only blueberries or only raspberries, you can use fresh berries on top when you bake the tarts. But if you’re using mixed berries, the sauce will help tie them together and create a filling.
If you would like to save this recipe for later, please save the below picture to your boards in Pinterest. Let me know in comments your feedback about the recipe or any questions you might have:). Thank you!
Instagram: mediterranean_latin_love or Facebook: Mediterranean Latin Love Affair.
Additional Recipes
If you would like to check out more recipes from my blog, feel free to see some related recipes below:
- Cottage Cheese – Whipped Cottage Cheese Dip with Feta
- Puff Pastry – Figs Puff Pastry Tart with Ricotta
- Berries – Blueberry Jam
Leave a Reply