Print

Cherry Puff Pastry Tart with Cream Cheese and Fresh Cherry Compote Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This Cherry Puff Pastry Tart recipe combines flaky, golden puff pastry with a smooth, tangy cream cheese filling and a sweet, homemade cherry compote. Perfect for dessert or a special brunch treat, the tarts are easy to assemble and bake to a beautiful golden finish with bubbling cherry topping. The balance of creamy filling and fruity compote makes each bite delightful and flavorful.

Ingredients

Cherry Compote

  • 2/3 cup (150g) Cherries, pitted and halved
  • 3 tbsp Sugar (adjust based on sweetness of cherries)
  • 1/4 cup (60g) Water
  • 1/2 Vanilla bean
  • 1-2 tsp Lemon juice

Cream Cheese Filling

  • 2/3 cup (150g) Cream cheese, at room temperature
  • 4 tbsp Icing sugar
  • 1 tsp Lemon juice

Pastry & Assembly

  • 17.3 oz (500g) Puff pastry
  • 1 Egg
  • 2 tbsp Water
  • Sugar for topping, optional

Instructions

  1. Prepare Cherry Compote: Combine the pitted and halved cherries, water, split vanilla bean, and sugar in a small saucepan. Cook over low to medium heat for 15 to 20 minutes until the cherries soften and the mixture thickens. Add lemon juice, remove from heat, taste, and adjust sweetness if needed. Transfer to a bowl and let cool.
  2. Make Cream Cheese Filling: In a small bowl, whisk together cream cheese, icing sugar, and lemon juice until smooth and creamy. Taste and adjust sweetness as desired. Set aside.
  3. Prepare for Baking: Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
  4. Roll and Cut Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle about 10 by 14 inches. Cut the pastry into 8 equal rectangles.
  5. Shape Pastry Borders: Turn over about 1/2 inch of the four corners of each pastry rectangle and press down slightly to form a border. Use a little water to help the edges stick if necessary.
  6. Assemble Tarts: Spoon 1.5 to 2 tablespoons of the cream cheese filling into the center of each pastry, keeping it contained. Top each with about 1 teaspoon of the cherry compote.
  7. Apply Egg Wash: Whisk together the egg and water, then carefully brush the exposed pastry edges with this egg wash. Optionally, sprinkle some sugar on top for extra crunch and sweetness.
  8. Seal Edges: Press down the edges of the pastry with a fork to seal and decorate.
  9. Bake: Place the tarts on the prepared tray and bake at 180°C for 20 to 25 minutes, or until the pastry is golden brown and the cherry juices are bubbling.
  10. Optional Extra Cherry Topping: About 5 minutes before the tarts finish baking, you can spoon an additional 1/2 to 1 teaspoon of cherry compote onto each tart if desired for extra fruitiness.
  11. Cool and Serve: Remove the tarts from the oven and let them cool for 10 to 15 minutes before serving. Enjoy!

Notes

  • You can adjust the sugar in the cherry compote depending on how sweet or sour your cherries are.
  • If fresh cherries are unavailable, frozen cherries can be used; just thaw and drain excess water before cooking.
  • Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.
  • Use chilled puff pastry right from the fridge for best puff and flakiness.
  • Do not spread the cream cheese filling too close to the edges to prevent leakage during baking.
  • The optional extra cherry topping adds a glossy finish and intensified cherry flavor.
  • Let the tarts cool slightly to allow the filling to set before serving.

Find it online: https://marthatasty.com/cherry-puff-pastry-tart-with-cream-cheese-and-fresh-cherry-compote-recipe/