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almond berry puff pastry tart

Quick and easy puff pastry tarts filled with almond cream cheese filling and topped with fresh berries and almonds.
Servings: 2 square tarts
Author: Taylor Ellingson

Ingredients

  • 2 sheets puff pastry thawed
  • 1 egg beaten
  • 8 oz cream cheese
  • ¼ cup heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup raspberries
  • ¼ cup blueberries
  • 2 tablespoon sliced almonds

Instructions

  • Preheat oven to 400 degrees F.
  • Line 2 baking sheets with parchment paper.
  • Place the puff pastry on parchment paper, and brush with beaten egg wash.
  • Poke the puff pastry thoroughly with a fork (otherwise it will puff up a lot).
  • Bake in preheated oven for 15 minutes.
  • Let cool completely.
  • Make the cream filling by beating together cream cheese, heavy cream, powdered sugar, and the extracts.
  • Spread filling over cooled puff pastry.
  • Top with berries and almonds.
  • Refrigerate at least 2 hours to let filling set.
  • Keep refrigerated until ready to serve.
  • Cut into square/slices and serve.
  • Enjoy!

Notes

If you want to make one large tart, you can pinch the puff pastry doughs together before baking them, using wet fingers, and placing them on one large baking sheet. You can also cut this recipe in half and just make one smaller tart (using one puff pastry sheet), and cut the cream cheese filling in half.