Easy Summer Fruit Puff Pastry Tart
Just 5 ingredients and a few minutes of prep and you’re on your way to enjoying this simply perfect summer fruit puff pastry tart. Feel free to use nectarines, peaches, berries, cherries or whatever seasonal fruit you have!
Looking for a simple way to highlight perfect, peak-season fruit in a dessert without a lot of fuss? This tart right here is about to become your new best friend.
It’s just store-bought puff pastry and fresh fruit with a little bit of butter, sugar, and cinnamon. Yep, it’s that easy! The ripe and sweet fresh fruit of the season is allowed to shine, and pairs deliciously with the flaky buttery puff pastry crust.
Just don’t forget the whipped cream or vanilla ice cream!
Ingredients you’ll need
(The complete recipe can be found at the bottom of this post)
- Fresh fruit
- Store-bought frozen puff pastry (thawed)
- Ground cinnamon (optional, or try another spice like cardamom or ginger)
- Ice cream or whipped cream for serving (optional, but recommended!)
What fruit is best with this recipe?
You can use almost any kind of fruit for this easy puff pastry tart. I particularly love to make it with peaches or nectarines (pictured in this post), but other summer fruit such as plums, cherries and berries would be delicious too. And so would apples and pears in the fall.
Keep berries whole, but other fruit should be sliced ½-inch thick or less. I usually leave the skins of peaches, nectarines and plums on, but you can peel them before baking if you prefer.
Choosing the right store-bought puff pastry
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm.
DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is cheaper and available at practically any grocery store. While DuFour may be the better product, I typically bake with Pepperidge Farm and always have success.
How to make this easy summer fruit puff pastry tart
- Roll and fold puff pastry. Roll thawed puff pastry out into a large 9 x 12-inch rectangle. Transfer to a sheet pan lined with parchment paper and fold over a ½-inch border on all sides.
- Lay fruit on top. Lay fruit in a single layer over the puff pastry within the border.
- Top with butter, sugar and cinnamon. Brush fruit with melted butter and sprinkle with sugar and cinnamon (or other spice, if using).
- Bake. Bake at 400°F until tart edges are golden, about 25 minutes.
- Serve. This tart can be served warm or at room temperature, and is best the day it is baked. Top slices with vanilla ice cream or sweetened whipped cream.
More puff pastry recipes
- Easy Puff Pastry Sticky Buns
- Puff Pastry Cups with Almond Cream and Strawberries
- Cream Cheese Danishes
- Mini Mushroom Tarts
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Easy Summer Fruit Puff Pastry Tart
- 1 sheet store bought puff pastry
- 3 cups (500 grams) fresh fruit , sliced (see Note)
- 2 tablespoons unsalted butter , melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon (optional, or use other spices like ginger or cardamom)
- Whipped cream or ice cream , for serving (optional)
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- On a floured surface, roll puff pastry into an approximate 9-inch x 12-inch rectangle (no need to be exact). Transfer to prepared sheet pan and fold edges of puff pastry over to make a ½-inch border of dough on all sides.
- Lay fruit slices or berries on top of the puff pastry in a single layer, within the border. Brush fruit and dough with butter. Combine sugar and cinnamon (or other spice, if using) and sprinkle over the whole thing.
- Bake until edges of the tart are golden, about 25 minutes.
- Let cool for a few minutes, then slice and serve with whipped cream or ice cream, if desired. Tart is best the same day it is baked.