What is the ideal puff pastry to use when preparing a mascarpone and berry tart?

All-butter puff pastry, either fresh or frozen, gives the flakiest and most flavorful base.

How do you keep the puff pastry crisp when topped with mascarpone cream?

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.

Scale

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.

For best crispness, assemble just before serving. You can bake the pastry and prepare the cream a day ahead, storing separately.

Keywords: puff pastry, mascarpone cream, berries, tart, dessert, easy