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Tea Time Blackberry Tarts

Tea Time Blackberry Tarts

With local blackberries ripe for the picking, make this easy summer dessert that’s good enough for company. For more fresh summer recipes, visit KCTS 9 Cooks.

serves 9

  • 1 17.3-ounce package frozen puff pastry, thawed
  • 1 8-ounce container mascarpone cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup half-and-half
  • 1/4 cup turbinado (sugar in the raw) or decorating sugar
  • 2 pints fresh blackberries

Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.

Mix the mascarpone, sugar and cinnamon together in a bowl until thoroughly blended. Set aside.

Cut each of the 2 sheets of puff pastry into 9 squares, rounds if you are feeling artistic, and place on the prepared cookies sheets. Brush each piece with milk and sprinkle with turbinado sugar.

Bake halfway, until puff pastry start to expand and turn golden brown, 5 to 7 minutes. Remove from oven, quickly top half the squares with about 2 tablespoons mascarpone mixture and 6 berries. Top these squares with the plain 9 squares of puff pastry, sugar side up. Return to oven and bake another 7 to 10 minutes, watching closely to make sure pastry browns nicely, but do not overbake. Filling should be just warm. Remove pastries from oven and serve, garnished with sweetened whipped cream and a few fresh blackberries. These are meant be eaten soon; the pastry turns chewy in the fridge.

Note: If you don’t have decorative sugar for the pastry, brown sugar works well. If you want to save time, place the filling and the berries over the puff pastry, put the pastry caps on before baking, and do the whole thing at once. Not as pretty, but still delicious. Locally made Aussie Puff Pastry contains no transfats, if you want to make this dessert a little healthier :)


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Ok are you talking about sheets of puff pastry or puff pastry "shells". Two almost completely different things here! The recipe ingredients list says "puff pastry" not "puff pastry SHELLS". The recipe itself refers to shells. Which is it? The picture looks like sheets.

Sorry, was using the terms as if they were the same (now corrected). You could certainly use shells, instead of sheets, if you prefer. Either would provide a delicious delivery system for sweet blackberry goodness. If I used shells, I'd bake them separately first, then fill them while they're hot out of the oven and serve.