I love how these tarts combine flaky puff pastry with a rich, creamy layer of sweetened cream cheese and fresh strawberries. The crisp, golden edges and juicy fruit topping make each bite irresistible. Whether I’m making them for a weekend brunch, a holiday breakfast, or a light dessert, they always look beautiful and taste even better. They’re easy to assemble but have that “wow” factor I love in a homemade treat.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple yet elegant. The use of refrigerated puff pastry saves me time and effort, while the filling of vanilla-infused cream cheese and sugar-coated strawberries makes each tart sweet and satisfying. I can prepare these quickly, and they’re perfect for guests or as a treat for myself. The final touch—a drizzle of homemade icing—brings it all together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 sheet refrigerated puff pastry (such as Jus-Rol), kept cold until ready to use

• 8–10 fresh strawberries, thinly sliced

• 1 tablespoon granulated sugar

• 1 teaspoon cornstarch

For The Cream Cheese Filling

• 4 ounces cream cheese, softened to room temperature

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

For The Egg Wash And Topping

• 1 large egg, beaten

• 1 tablespoon turbinado sugar (or raw sugar) for sprinkling

For The Icing Drizzle

• ½ cup powdered sugar

• 1–2 teaspoons milk (adjust for desired consistency)

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

2. In a small bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar and the cornstarch. Stir gently until the berries are evenly coated. Set aside while preparing the pastry and filling.

3. In a separate bowl, mix the softened cream cheese with 2 tablespoons of granulated sugar and the vanilla extract. Stir until smooth and creamy.

4. Unroll the puff pastry sheet onto the prepared baking sheet. Using a pizza cutter or sharp knife, cut the pastry into 8 equal rectangles. Leave space between each piece for them to puff up while baking.

5. Score a smaller rectangle inside each pastry piece (about ½ inch from the edge), being careful not to cut all the way through. This creates a border that will rise around the filling.

6. Spoon about 1 tablespoon of the cream cheese mixture into the center of each scored rectangle and spread evenly within the border.

7. Top the cream cheese layer with several slices of the sugared strawberries.

8. Brush the outer edges of each tart with the beaten egg, then sprinkle the borders with turbinado sugar for added crunch and a golden finish.

9. Bake in the preheated oven for 15 to 17 minutes, or until the pastry is puffed and golden brown.

10. Remove from the oven and transfer the tarts to a wire rack to cool for about 10 minutes.

11. While the tarts are cooling, make the icing by whisking together powdered sugar and milk in a small bowl. Adjust the consistency as needed until it’s drizzleable.

12. Once slightly cooled, drizzle each tart with icing and serve.

Servings And Timing

• Servings: 8 tarts

• Prep Time: 10 minutes

• Cook Time: 15–17 minutes

• Cooling Time: 10 minutes

• Total Time: About 35 minutes

Variations

• I sometimes switch out strawberries for raspberries, blackberries, or blueberries depending on what’s in season.

• I like to use flavored cream cheese (like strawberry or honey vanilla) for a fun twist.

• I occasionally add a sprinkle of lemon zest to the cream cheese mixture for extra brightness.

• If I don’t have turbinado sugar, I use regular granulated sugar for the pastry edges.

• For a richer flavor, I add a tiny pinch of cinnamon to the strawberries.

Storage/Reheating

These tarts taste best the same day they’re made, especially while the pastry is crisp. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When I’m ready to reheat, I place them in a toaster oven or conventional oven at 350°F for a few minutes until warmed and crisp again. I avoid reheating in the microwave because the pastry turns soft and loses its flakiness. I can also enjoy them cold straight from the fridge.

FAQs

Can I Make These Tarts Ahead Of Time?

Yes, I can prepare and assemble the tarts ahead of time and store them in the fridge for up to an hour before baking. I wait to drizzle the icing until after baking and cooling.

Can I Use Frozen Strawberries?

I don’t recommend using frozen strawberries because they release too much liquid when thawed, which can make the puff pastry soggy.

Can I Freeze These Tarts?

I can freeze the baked and cooled tarts without the icing. I wrap them tightly in plastic wrap and foil, then freeze for up to one month. To reheat, I bake them from frozen at 350°F until warmed through and crispy.

What Can I Use Instead Of Cream Cheese?

If I don’t have cream cheese, I can try mascarpone cheese or ricotta. I may need to adjust the sweetness depending on the substitution.

How Can I Make The Icing Thicker Or Thinner?

To make the icing thicker, I add more powdered sugar. To make it thinner, I mix in a few extra drops of milk until it reaches the right consistency for drizzling.

Conclusion

These strawberry and cream cheese puff pastry tarts are one of my favorite go-to recipes when I want something quick, beautiful, and delicious. The golden, flaky pastry paired with creamy vanilla filling and juicy strawberries is simply irresistible. Whether I serve them for brunch or dessert, they never fail to impress. I always look forward to making—and eating—these delightful little tarts.