Blackberry Puff Pastry Tarts

Blackberry Puff Pastry Tarts

Made  times
tovlakas 1

"This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them."
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30 m servings 219 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
  3. Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
  4. Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
  5. Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
  6. Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.


  1. 34 Ratings

Most helpful positive review

This was fantastic! I baked the shells almost done then filled and left on the counter until about 10 minutes before we were ready to eat them. Popped in the over to heat filling and finish br...

Most helpful critical review

I'm making these for tonight, however the recipe says 12 servings and a (10 oz.) package of puff pastry shells, only has 6 shells in there.

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Least positive

This was fantastic! I baked the shells almost done then filled and left on the counter until about 10 minutes before we were ready to eat them. Popped in the over to heat filling and finish br...

This was really great and easy. I had to use the pastry sheets because the store had no shells. I was being very lazy, so I cut the sheets into nine pieces each and basically made "raviolis' b...

Five stars for the great taste! I used frozen berries and that was a mistake that caused the pastry filling to be very runny, so I definitely don't recommend frozen berries in this recipe. I us...

I made this with blueberries and leftover puff pastry and it was delicious! Thanks!

Great recipe! I made it for Christmas dessert and everyone loved it. I replaced the blackberries for blueberries and it was a hit. Thank you!

It was not only really good, it was quick and easy. We will be making this a lot more often!

out of the three puff pastry desserts i made, my husband liked this the best. he even ate the ones i put away for my brother. i ate mine with whip cream, and he ate his without.

Easy, tastes great, very pretty. You can't ask for much more. Followed the recipe and these were enjoyed by everyone that tried them. As the author recommends not to refrigerate, I agree that th...

These are wonderful. I used a sheet of puff pastry instead of the shells, and cut into 12 pieces for tiny little pastries. There is way too much filling when you do it this way, but it's very ...

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