Blackberry Cream Cheese Puff Pastry Tarts

Ingredients

For the Pastries

• 1 sheet frozen puff pastry, thawed

• 4 oz (115 g) cream cheese, softened

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1 egg (for egg wash)

• 1 tbsp water

For the Blackberry Filling

• 1½ cups (225 g) fresh blackberries

• ¼ cup (50 g) granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

Garnish

• Fresh blackberries

• Fresh thyme or rosemary (optional)

• Apricot jam (for glaze)

Instructions

Step 1: Make the Blackberry Filling

In a saucepan, combine the blackberries, sugar, lemon juice, and cornstarch.

Cook over medium heat for 5–7 minutes, stirring occasionally, until thickened.

Allow the filling to cool completely.

Step 2: Prepare the Cream Cheese Filling

Mix together the softened cream cheese, sugar, and vanilla until smooth.

Step 3: Shape the Pastries

Preheat the oven to 400°F (200°C).

Cut the puff pastry into 4–6 squares or circles.

Score a border about ½ inch (1 cm) from the edges without cutting all the way through.

Prick the centers lightly with a fork.

Step 4: Fill

Spread a spoonful of the cream cheese mixture in the center of each pastry.

Top with the cooled blackberry filling.

Brush the pastry edges with the egg wash.

Step 5: Bake

Bake for 18–22 minutes, or until the pastry is puffed and golden brown.

Cool slightly on a wire rack.

Finishing Touch

Warm the apricot jam slightly and brush it over the fruit for a glossy finish.

Garnish each tart with a fresh blackberry and a small sprig of thyme or rosemary if desired.

Tips

• Keep the puff pastry cold until ready to use for maximum flakiness.

• Cool the blackberry filling before assembling to prevent soggy pastry.

• For extra richness, add a little lemon zest to the cream cheese mixture.

• These pastries are best enjoyed warm on the day they are baked.

Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6 pastries