Whipped Mascarpone Puff Pastry Tart
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This puff pastry tart with whipped, sweetened mascarpone is super easy to put together and will be the hit of any gathering. Top with fresh, seasonal fresh berries or fruit to make this a centerpiece any time of the year.
Puff pastry is such a terrific template for desserts and baked goods of all kinds. It’s convenient, easy to work with, and delicious!
For this simple dessert, we’re taking a sheet of buttery, crisp, just-baked puff pastry and topping it with an equally enticing mixture of mascarpone and whipped cream. Top this with a layer of your favorite berries or thinly-sliced fruit, and you have a no-fuss dessert made for sharing.
This tart is especially dreamy in the summer with a mix of fresh strawberries, blueberries, or other jewels. Serve proudly after a dinner of steak kabobs and cucumber tomato salad.
Why You’ll Love this Puff Pastry Tart
- Quick and no-fuss
- Looks impressive but appealingly casual at the same time
- Buttery, flaky puff pastry contrasts beautifully with the creamy whipped topping
- Works with any berries or fruit that looks good to you
- Slice into small pieces to easily feed a crowd
Ingredient Notes
Spotlight on: Mascarpone
If you’ve never used mascarpone before, get ready to wonder where it’s been all your life. Pronounced mahs-car-POH-nay, it’s sort of an Italian cousin of cream cheese, and most widely known as the base for an authentic tiramisu. You can typically find it in the cheese aisle of your grocery store, possibly near the ricotta.
Puff Pastry Tart, Step-by-Step
Prepare the puff pastry. Roll out your puff pastry into a flat sheet and gently press it into a rectangle of roughly 12 x 10 inches. Lay this on a piece of parchment or a silicone baking mat on a large baking sheet, then grab a fork. Use the fork for two tasks: poking small holes all over the middle of the tart, to help it puff up less as it bakes, and scoring small decorative lines around the edge.
Brush the border lightly with an egg wash, so it bakes up golden and shiny. Bake for approximately 18 minutes at 400°F. Remove from the oven and set aside to cool.
Stress Less
Don’t worry if the puff pastry still puffs up a lot in the middle as it bakes. You can pop the bubbles lightly with a fork or knife after it comes out of the oven, and the cracks will be fully covered by the topping.
Make the topping. Combine the mascarpone, whipped cream, and a smidge of sugar in a large bowl and stir very well to combine. I find this is not only possible by hand, but actually best done that way. Use a rubber spatula and a firm, circular whipping motion.
Put it together. Once the puff pastry has fully cooled, spread the whipped topping in an even layer on top, then finish with thinly-sliced berries or fruit in any pattern you like.
Make it Fancy
If you want to doll this up a bit more, a few leaves of fresh mint scattered over the fruit are pretty and delicious.
Once assembled, keep this puff pastry dessert in the fridge until ready to slice and serve. Depending on how big your slices are, this will yield 12-16 pieces. Don’t be surprised to see people coming back around for seconds!
Make Ahead and Storage Tips
- To Make Ahead: Prep and bake the puff pastry up to 24 hours in advance; wrap loosely in plastic wrap until ready to top and serve. You can also prepare the whipped mascarpone up to 24 hours in advance; store separately in the refrigerator, tightly-covered.
- To Store: Any extra can keep for a short time in the fridge; aim to eat within a day, before the crust becomes too soggy.
More Easy Pies and Tarts
- Mini Upside-Down Key Lime Pies
- Mixed Berry Summer Galette
- Bourbon Molasses Pumpkin Pie
- Lemon Cream Pie with Graham Cracker Crust
- Pear Caramel Galette
- Blueberry Nectarine Crisp
Whipped Mascarpone Puff Pastry Tart
Ingredients
- 1 sheet puff pastry thawed
- 1 egg
- 2 teaspoons milk or water
- 4 ounces mascarpone cheese
- 4 ounces whipped cream freshly whipped or Cool Whip
- 2 Tablespoons granulated sugar
- 2 cups berries or sliced fruit see note
- fresh mint leaves optional garnish
Instructions
- Preheat oven to 400°F.
- On a silicone mat or sheet of parchment paper, roll out the puff pastry to a roughly 12×10-inch rectangle. Use the tines of a fork to prick the inside of the pastry several times, so it poofs up less as it bakes, then use the tines flat to press a decorative pattern of lines around the outside edge of the rectangle.1 sheet puff pastry
- Combine the egg and milk or water in a small bowl, then brush this mixture lightly around the outside edge of the puff pastry. (You'll have extra egg wash, which you can discard or save for another project.) Bake for 18-20 minutes, or until golden brown. Set aside to cool.1 egg, 2 teaspoons milk or water
- While the pastry bakes, prepare the topping. In a large bowl, combine the mascarpone, whipped cream, and sugar. Whip with a spatula until evenly combined. Set aside.4 ounces mascarpone cheese, 4 ounces whipped cream, 2 Tablespoons granulated sugar
- Wash and slice the berries or fruit as desired.2 cups berries or sliced fruit
- Once the puff pastry has cooled all the way to room temperature, spread the cream on top in an even layer, then arrange berries on top. Add mint leaves or other garnish if desired. Refrigerate until ready to slice and serve.fresh mint leaves
Notes
- Mascarpone: Pronounced mahs-car-POH-nay, this is sort of an Italian cousin of cream cheese, and most widely known as the base for an authentic tiramisu. You can typically find it in the cheese aisle of your grocery store, possibly near the ricotta.
- Fruit: I most often think of this dessert in the summer with fresh berries—any mix of strawberries, blueberries, blackberries, and raspberries—or stone fruit, such as peaches or nectarines. It’s also nice in the fall with tender and very thinly-sliced apples or pears. For those fall fruits, opt for a drizzle of honey instead of the mint as a finishing touch.
- Cool Faster: If you’re in a hurry, pop the baked puff pastry in the fridge for 10-20 minutes to get it to room temperature faster.
- Make Ahead: Prep and bake the puff pastry up to 24 hours in advance; wrap loosely in plastic wrap until ready to top and serve. You can also prepare the whipped mascarpone up to 24 hours in advance; store separately in the refrigerator, tightly-covered.
- Storage: Any extra can keep for a short time in the fridge; aim to eat within a day, before the crust becomes too soggy.
Nutrition Estimate
It looks awesome. Definitely satisfy your puff pastry craving in summers.
Thanks for sharing.
You’re so welcome, Smith!
I tried this last night. We really wanted a lighter dessert and this was perfect! ? Super easy, too.
That’s fantastic, Megan, and makes me so happy to hear! Thanks for taking the time to come back and let me know!
What a gorgeous tart! I am with you – i love using puff pastry and I consider baking with it to be pretty much from scratch baking. Who even makes their own puff pastry now?
Thanks, Julia! Hear hear! Someone with way more hours in the day than me, that’s for sure!
Great recipe! Can’t wait to try this. Loving the red, white and blue of course…but I bet this would be amazing with kiwi and mandarin oranges, too.
I love a good quick and easy dessert. this looks perfect!
This looks divine, I love puff pastry so much.
I love puff pastry! Both in savory and sweet recipes, this looks delicious!
I LOVE puff pastry. This looks absolutely delicious. So inviting. And summery 🙂 Can’t wait to try it!