Puff Pastry Fruit Tart

Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough (or vice versa), and the dough is repeatedly folded and rolled out before baking. similar to making a croissant – Wikipedia  Using your choice of one fruit or a combination of several fruits, this dessert never gets old and sure to delight. Adapted from recipe at Pillsbury.com


  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 3 cups pear chopped coarsely
  • 1 peach coarsely chopped
  • 1/4 cup blueberry
  • one sheet Puff Pastry ( 1/2 of a 17.3 ounce package)
  • 2 tablespoons confectionery sugar
  • 1/2 cup sweetened with cream optional


Step 1

Preheat oven to 400°F

Step 2

Beat the egg and water in a small bowl with a fork and set aside

Step 3

Stir the corn starch, granulated sugar and cinnamon and a medium bowl

Step 4

Stir in the honey

Step 5

Add the pears and fruits and toss to coat

Step 6

Sprinkle the work surface with confectionery sugar

Step 7

Unfold the pastry sheet on the sugar and roll into a 12 x 10” rectangle. A smaller rectangle can be made but cooking time will increase based on the thickness of the rolled out pastry

Step 8

Placed the pastry rectangle sugar side down onto a baking sheet before filling. Recommend placing parchment paper on baking sheet

Step 9

Spoon pears and fruit mixture into the center of the pastry sheet to 2 inches of the edge

Step 10

Lift the edge of the pastry sheet in sections and fold over the mixture

Step 11

Brush the pastry with the egg mixture

Step 12

Bake for 20 minutes or until the pastry is golden brown Let it cool for 20 minutes on the baking sheet on a wire rack to let the cornstarch do its job

Step 13

Sprinkle with the powdered sugar and whipped cream. The tart really does not need it - it is a wonderful taste explosion

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