Puff pastry tart with mascarpone cream and the juiciest berries — there’s something magical about this dessert that looks straight from a bakery window yet is easy to make at home. It’s one of those desserts that looks like it came straight from a fancy bakery window, yet it’s surprisingly easy to make at home. We’re talking golden, flaky pastry, a cloud of rich mascarpone cream, and berries so fresh they practically burst with juice. The best part? You don’t need to be a pastry chef to pull this off — just a few ingredients, a little time, and the joy of sharing something beautiful and delicious with the people you love.
If you’re new to working with puff pastry, you’ll be surprised how easy it is to make a bakery-worthy dessert at home. I fell in love with this combination after experimenting with buttery layers in my Cream Puff Cake — that same golden crispness pairs perfectly with silky mascarpone and fresh berries.
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Puff Pastry Tart with Mascarpone Cream and Berries
A bakery-worthy dessert with golden, flaky puff pastry, silky mascarpone cream, and the juiciest berries — surprisingly easy to make at home.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 sheet all-butter puff pastry, thawed
- 8 oz mascarpone cheese (cold)
- 1/2 cup heavy cream (cold)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh berries: strawberries, blueberries, raspberries, blackberries
- Optional: mint leaves for garnish
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place thawed puff pastry sheet on the baking sheet. Score a 1/2-inch border around the edges and dock the center with a fork.
- Bake for 15–20 minutes or until golden and puffed. Cool completely on a wire rack.
- In a mixing bowl, whisk mascarpone until smooth. In a separate bowl, whip heavy cream to soft peaks.
- Fold whipped cream into mascarpone with powdered sugar and vanilla, mixing gently to keep the texture light.
- Just before serving, spread mascarpone cream over cooled pastry.
- Arrange fresh berries on top in clusters or decorative patterns.
- Garnish with mint leaves and dust lightly with powdered sugar.
Notes
For best crispness, assemble just before serving. You can bake the pastry and prepare the cream a day ahead, storing separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: puff pastry, mascarpone cream, berries, tart, dessert, easy
Table of Contents
What Makes This Puff Pastry Tart with Mascarpone Cream So Special
A balance of textures and flavors
Puff pastry is all about lightness and crunch, and when you pair it with silky mascarpone cream, it’s pure dessert harmony. The cream brings a gentle richness that plays perfectly with the tart-sweet pop of berries. Each bite feels indulgent yet fresh.
And just like my Best Ube Cheesecake, it’s one of those recipes where every layer matters — and each one is delicious on its own.
The “effortless fancy” factor
I love recipes that feel upscale without requiring hours in the kitchen. This tart is exactly that. Store-bought puff pastry is a lifesaver, and mascarpone cream comes together in minutes. Add your fruit, and suddenly you’ve got a showstopper with minimal fuss.
Choosing the Best Puff Pastry for a Mascarpone Cream and Berry Tart
Fresh vs frozen puff pastry
Frozen puff pastry sheets are the easiest option and work beautifully. Just thaw them according to package instructions — usually in the fridge for a few hours or at room temp for 30–40 minutes. If you have access to fresh puff pastry from a bakery or specialty store, that’s a wonderful upgrade, but not essential.
If you love baking with buttery layers, my Pumpkin Spice Babka Loaf is another perfect pastry-based treat for cozy afternoons.
What to look for in store-bought puff pastry
- All-butter pastry for maximum flavor and flakiness (avoid shortening-based versions)
- Even, smooth sheets with no ice crystals (a sign of freezer burn)
- Brand consistency — I’ve had great results with Pepperidge Farm and Dufour in the U.S.
Preparing and Baking the Puff Pastry
Scoring and docking for perfect puff
To create a border that rises beautifully, lightly score a ½-inch frame around the edge of your pastry sheet with a sharp knife. Then use a fork to dock (poke holes) in the center area — this keeps the middle flat so your cream and berries stay put.
Preventing soggy bottoms
Bake the pastry on parchment paper at a high temperature (about 400°F / 200°C) until golden. Let it cool completely before adding the cream. If you want extra crispness, you can bake it for 5–7 minutes longer at a slightly lower temp after the initial bake.
For a no-bake dessert with equally gorgeous layers, check out my Cherry Yum Yum Recipe — it’s creamy, fruity, and just as easy to assemble.
Making the Perfect Mascarpone Cream for Your Puff Pastry Tart
Ingredients and proportions
The mascarpone cream is the heart of this tart — rich, smooth, and just sweet enough. My go-to blend is:
- 8 oz mascarpone cheese (cold)
- ½ cup heavy cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How to whip without overmixing
Begin by whisking the mascarpone cheese until it becomes smooth and creamy. In another mixing bowl, whip the cream until it reaches soft peak consistency. Fold the whipped cream into the mascarpone along with the sugar and vanilla. Mixing gently is key — it keeps the cream airy and light.
If you’ve tried my Cloud Cheesecake Recipe, you’ll recognize this same technique: whip separately, then combine for that dreamy texture.
How to Maintain Puff Pastry’s Crispness When Adding Cream Topping
Cooling and assembling tips
Cooled pastry is essential. If the puff pastry is even slightly warm when you add the mascarpone cream, the butter in the pastry can soften and lose its crunch. Let it cool on a wire rack completely before topping.
Adding cream just before serving
To keep the tart as crisp as possible, I prefer to top it with mascarpone cream and fresh berries just before serving. The pastry can be baked and the cream prepared in advance, allowing for quick assembly when needed.
And if you’re in the mood for more fresh-and-creamy desserts that come together quickly, my Iced Cashew-Butter Espresso Smoothie is another speedy treat that impresses every time.
Best Fruits for a Puff Pastry Mascarpone Tart
The juiciest berries to use
This tart really shines with a mix of fresh berries:
- Strawberries for sweetness
- Blueberries for their pop and deep color
- Raspberries for tart balance
- Blackberries for earthy depth
Arrange them in clusters for a rustic look, or in concentric circles for a more polished presentation.
Other fruits that pair beautifully
If berries are unavailable or you’re looking for something different, consider using sliced peaches, fresh figs, or thin slices of mango instead. Garnishing with mint leaves will bring a touch of freshness and a pop of color.
For a lighter, more summery twist, you can swap out the berries for sliced peaches or nectarines, similar to my Easy Summer Cheesecake with Peaches and Berries — the tart still looks stunning and tastes amazing.
Make-Ahead Tips
Can you make mascarpone cream ahead?
Yes, the mascarpone cream can be prepared as much as a day in advance. Store it in a sealed container in the fridge, then lightly stir it before spreading it over your tart.
For the best texture, keep the baked puff pastry stored separately at room temperature in an airtight container, then assemble the tart just before serving.
Variations & Substitutions
Flavor twists
- Lemon zest folded into the mascarpone cream for brightness
- Almond extract for a fragrant, nutty note
- Cocoa powder sifted over the top for a hint of chocolate
Mascarpone alternatives
If you can’t find mascarpone, a mix of cream cheese and heavy cream works well. Whip 6 oz cream cheese with ¼ cup heavy cream until smooth, then sweeten as desired. Ricotta (well-drained and blended) is another softer, lighter option.
You could also take inspiration from my Decadent Croissant Casserole with Lemon Curd and Berries and add a citrusy layer under the mascarpone cream for extra brightness.
Serving & Presentation
Chilling before serving
Once assembled, chill the tart for 30 minutes to let the cream set slightly and the fruit flavors meld.
Simple garnishes for a wow factor
- Add a fine dusting of powdered sugar just before serving.
- Fresh mint sprigs tucked between berries
- Drizzle of warm fruit jam for shine
FAQ
All-butter puff pastry, either fresh or frozen, gives the flakiest and most flavorful base.
Cool the pastry completely before adding the cream and assemble just before serving.
Yes, up to 24 hours ahead, stored in the fridge. Stir gently before using.
Peaches, figs, mango slices, and even poached pears work beautifully.
About 30 minutes is enough for the cream to set slightly and flavors to blend.
Yes, you can mix cream cheese with heavy cream, or opt for well-drained ricotta if you prefer a lighter consistency.
An Effortless Showstopper Dessert
This puff pastry tart with mascarpone cream and the juiciest berries is proof that you don’t need complicated steps to create something elegant and unforgettable. The crispy layers of pastry, the silky cream, and the burst of fresh fruit make it a treat for both the eyes and taste buds.
It’s one of those recipes you’ll come back to again and again — whether for brunch, birthdays, or those afternoons when you just feel like making something beautiful.
Whether you serve it as a centerpiece for brunch or as an after-dinner treat, this tart always turns heads. And if you’re planning a full menu, it pairs beautifully with something savory like my Mini Beef Wellington or even a light Veggie Omelette Roll to balance the sweetness.
From my kitchen to yours, may every slice bring a smile.
With love,
Anna
