Easy Puff Pastry Tarts With Raspberry Jam
These easy puff pastry tarts feature crisp, flaky layers, a bright raspberry jam center, and a smooth vanilla glaze. Store-bought pastry makes them simple enough for everyday baking while still creating a beautiful bakery-style treat.
Equipment
- 1 Large baking sheet
- 1 Sheet of parchment paper
- 2 Small mixing bowls
- 1 Sharp knife or pastry cutter
- 1 Fork
- 1 Pastry brush
- 1 Wire cooling rack
- 1 Measuring cup and spoons
Ingredients
Raspberry Puff Pastry Tarts
- 2 sheets frozen puff pastry Thawed until flexible but still cold
- ½ cup seedless raspberry jam Use a thick jam to reduce leaking
- 1 teaspoon cornstarch
- 1 large egg For sealing and brushing the pastry
- 1 tablespoon water
- 1 tablespoon coarse sugar Optional, for a crisp sweet topping
Vanilla Glaze
- 1 cup powdered sugar Sift if lumpy
- 1-2 tablespoons milk Add gradually to adjust the glaze consistency
- ½ teaspoon vanilla extract
- 1 tablespoon freeze-dried raspberries Optional, crushed
- sprinkles Optional, as needed
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Stir the raspberry jam and cornstarch together in a small bowl until evenly combined. Set the filling aside.
- Place the cold puff pastry sheets on a lightly floured work surface. Cut each sheet into eight equal rectangles, creating 16 pieces in total. Refrigerate the pastry briefly if it becomes soft or sticky.
- Arrange eight pastry rectangles on the prepared baking sheet. Place approximately 1 tablespoon of raspberry filling in the center of each rectangle, leaving a clean 1/2-inch (1.25 cm) border around the edges.
- Beat the egg with 1 tablespoon of water. Lightly brush the exposed pastry borders with the egg wash.
- Place the remaining pastry rectangles over the filling. Press the edges together with your fingers, then crimp them firmly with a fork. Cut two or three small steam vents into the top of each tart.
- Brush the tops with the remaining egg wash and sprinkle with coarse sugar, if using. Refrigerate the assembled tarts for 10 minutes to help them maintain their shape.
- Bake for 17 to 20 minutes, until the pastry is puffed and deeply golden. Rest the tarts on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Combine the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl. Stir until smooth, adding a few drops of additional milk at a time until the glaze is thick but spreadable.
- Spread or drizzle the vanilla glaze over the completely cooled tarts. Immediately garnish with crushed freeze-dried raspberries or sprinkles, if desired. Allow the glaze to set before serving.
Notes
Keep the pastry cold: Cold, firm dough is easier to cut and seal and produces taller, flakier layers. Return it to the refrigerator whenever it begins to feel soft.
Prevent leaks: Use thick jam, avoid overfilling the tarts, and keep the pastry borders clean before sealing.
Flavor variations: Raspberry jam may be replaced with thick strawberry, blueberry, peach, apricot, or apple filling. Lemon zest may also be mixed into the raspberry filling.
Storage: Refrigerate cooled baked tarts in an airtight container for up to 3 days. Unbaked assembled tarts may be refrigerated for up to 24 hours or frozen for up to 2 months.
Reheating: Warm unglazed tarts at 325°F (165°C) for 5 to 8 minutes. Do not reheat jam-filled pastries in a pop-up toaster.
