Quick and easy to make nectarine puff pastry tarts filled with vanilla bean cream cheese. These make for a delicious breakfast or afternoon snack.
Fruit Puff Pastry Tart
I always have a stash of frozen puff pastry sheets in the freezer. They’re a super versatile and easy to use product. I buy them precut in 5-inch square sheets.
If you buy the larger sheets, simply cut the puff pastry to your desired size. You can also bake a larger puff pastry tart and slice into servings afterward.
Start by defrosting the frozen puff pastry sheet. Use a knife to score a border about 1 centimeter away from the edges. Be careful not to completely cut through the puff pastry sheet.
How to Make Nectarine Puff Pastry Tart
- Score a 1-centimeter border around the puff pastry square. Add about 1 1/2 tablespoon vanilla cream cheese in center of puff pastry.
- Spread cream cheese within scored border.
- Arrange nectarine slices on top of cream cheese.
- Sprinkle turbinado sugar over fruit. Bake for about 20 minutes until puff pastry is golden.
This method works with a variety of fruits. Any sliced stone fruit is great: peaches, cherries, or plums.
It also is amazing with fresh berries (strawberries, raspberries, blackberries), figs, or pears.
A few years ago I made a similar version with blackberries and honey cream cheese.
Take the pastries out of the oven and dust them with some powdered sugar and you’re good to go.
Eat these nectarine puff pastry tarts warm or enjoy them at room temperature.
I sliced the nectarine very thin, but you can slice it thicker if you prefer.
Pop them in a hot oven and within 30 minutes you’ll have a delicious home baked treat that rivals those baked goods from your favorite coffee shop.
Nectarine Puff Pastry Tarts with Vanilla Bean Cream Cheese
Ingredients
- 6 5-inch square puff pastry sheets*, , thawed
- 6 small nectarines, , sliced into thin wedges
- 3 teaspoons turbinado sugar
- vanilla bean cream cheese, , recipe follows
Vanilla Bean Cream Cheese:
- 4 oz cream cheese, , room temp
- ¼ cup unsalted butter, , softened
- 1 cup powdered sugar
- 1 teaspoon vanilla paste, , or 1/2 vanilla bean scraped
- pinch of fine sea salt
Instructions
- Preheat oven to 400°F.
- Score a 1 cm border around the puff pastry square. Spread about 1 ½ tablespoons of vanilla cream cheese on each square, staying within the scored border.
- Place nectarine slices on top of cream cheese. Sprinkle ½ teaspoon of turbinado sugar over nectarine slices.
- Bake for 20-25 minutes until puff pastry is golden brown. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Vanilla Bean Cream Cheese:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and salt. Mix until thoroughly combined.
Notes
- I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.
- Store leftover puff pastry tarts in the fridge. Reheat in a toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I don’t know if you noticed but most of the comments are from people who didn’t make the tart, just looked at it. Well, I made it and I came great. I was afraid that the bottom would be raw and I pierced it with a fork. I don’t know if it worked but it came ok. I also brushed the margins with eggwash and it was great. The only thing is that the nectarines were very tart. Next time I’ll mix them with sugar before adding to the tart.
Those tarts are so cute I almost don’t want to eat them. HAHAHAHAHAHA. Who am I kidding? Those tarts wouldn’t last 3 seconds with me in the house. They look all kinds of amazing!
Thanks! Haha, I had to exercise a ton of self-control to stop myself to eating too many of these tarts!
These tarts are so appetizing! Great job!
Mmmm this puff pastry recipe looks so delicious! Definitely saving it to Pinterest for later!
What gorgeous tarts! Obsessing over that vanilla bean cream!