Ingredients
- 1 sheet puff pastry, thawed
- 3 cups mixed berries (frozen or fresh)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons maple syrup
- 2 tablespoons cornstarch
- 1 egg (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat the oven to 400°F and line a baking sheet with parchment paper. This will prevent sticking and ensure even baking.
Step 2: Prepare the Berry Filling
In a mixing bowl, combine the mixed berries, lemon juice, lemon zest, maple syrup, and cornstarch. Stir gently to coat the berries evenly. The cornstarch helps to thicken the juices released by the berries while baking, preventing the tarts from becoming too runny.
Step 3: Roll and Cut the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry sheet. Cut it into four equal rectangles and place them on the prepared baking sheet, ensuring they are at least two inches apart to allow for expansion.
Step 4: Assemble the Tarts
Divide the berry mixture evenly among the four pastry rectangles, leaving a ½-inch to 1-inch border around the edges. Gently fold the edges over the filling, creating a rustic border. This step helps contain the fruit and gives the tarts a visually appealing shape.
Step 5: Apply the Egg Wash
In a small bowl, beat the egg and use a pastry brush to lightly coat the edges of the puff pastry. This will give the tarts a beautiful golden color when baked.
Step 6: Bake the Tarts
Place the baking sheet in the oven and bake at 400°F for about 20 to 25 minutes or until the pastry is golden brown and crisp. Keep an eye on the tarts during the last few minutes to prevent over-browning.
Step 7: Serve Warm
Once baked, remove the tarts from the oven and let them cool for a few minutes. These are best served warm, ideally with a scoop of homemade ice cream or a drizzle of honey.
Notes
Working with Puff Pastry
- Do not attempt to unfold the puff pastry while it is still frozen, as it will crack. Let it sit at room temperature for about 20 to 30 minutes before carefully unfolding it.
- If the pastry gets too warm, place it in the refrigerator for a few minutes before using it.
- Lightly flour the surface when rolling out the dough to prevent sticking.
Berry Filling Tips
- Cornstarch is essential to this recipe, as it thickens the berry juices during baking. Skipping it may result in overly runny tarts.
- Adjust the sweetness based on the type of berries used. Some berries, like raspberries and blackberries, tend to be more tart, while strawberries and blueberries are naturally sweeter.
- If using frozen berries, avoid thawing them completely before mixing, as they will release too much liquid.
Egg Wash Alternatives
- If avoiding eggs, brush the pastry edges with melted butter or milk for a golden finish.
- A sprinkle of sugar on the edges before baking adds a slight crunch and extra sweetness.
Reheating and Storage
- While these tarts are best enjoyed fresh, they can be stored in an airtight container at room temperature for up to one day.
- To reheat, place them in a preheated oven at 325°F for about 15 minutes. Note that reheating may slightly reduce the flakiness of the pastry.
- Avoid using a microwave, as it will make the pastry soft rather than crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes