Glazed Triple Berry Tartlets
These decadent glazed triple berry tartlets are flaky puff pastry, strawberries, raspberries, and blueberries baked until golden brown then drizzled with tart lemon glaze. My kids always love these kinds of desserts and I do too because they are super easy to make and I can use whatever fruit I have on hand. The tart lemon glaze made these little beauties extra special and paired nicely with the sweet berries. These glazed triple berry tartlets were a big hit with the family and disappeared quickly.
Glazed Triple Berry Tartlets
Triple Berry Tartlets:
- 1 sheet of puff pastry, thawed and quartered (My 17.3 oz box had two sheets)
- 1 egg, well beaten
- 8 strawberries, hulled & sliced
- 2 tbsp sugar
- 1 tbsp cornstarch
- Zest from 1/2 a lemon
- 12-15 fresh raspberries
- 12-15 fresh blueberries
Lemon Glaze:
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
How to Make Glazed Triple Berry Tartlets
Preheat the oven to 400 degrees.
Whisk 1 egg until well beaten; set aside.
Thaw one sheet of puff pastry at room temperature for 20 minutes, or until you can unfold the pastry. Cut into 4 equal squares.
Place the sliced strawberries in a bowl then sprinkle with sugar, cornstarch, and lemon zest. Toss gently.
Layer some strawberry slices over the center of each pastry square. Avoid getting the strawberry juice on the pastry edges! Top each tartlet with a few raspberries and blueberries. Brush edges generously with beaten egg wash. Sprinkle the edges with turbinado sugar.
Bake on the center rack for 15-17 minutes, or until puffed and golden at the edges, turning the baking sheet halfway through baking time. Side Note: Don’t over-bake! They brown quickly towards the end. Remove from the oven and allow to cool on the pan for 10 minutes.
Make the glaze while the pastry cools, by combining the powdered sugar with fresh lemon juice. Whisk until creamy and smooth. Add more lemon juice, if needed, to reach the desired consistency.
Drizzle the glaze on top of the warm pastries. Serve and enjoy!
Equipment
Ingredients
Triple Berry Tartlets:
- 1 sheet of puff pastry, thawed and quartered (My 17.3 oz box had two sheets)
- 1 egg, well beaten
- 8 strawberries, hulled & sliced
- 2 tbsp sugar
- 1 tbsp cornstarch
- Zest from 1/2 a lemon
- 12-15 fresh raspberries
- 12-15 fresh blueberries
Lemon Glaze:
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 400 degrees.
- Whisk 1 egg until well beaten; set aside.
- Thaw one sheet of puff pastry at room temperature for 20 minutes, or until you can unfold the pastry. Cut into 4 equal squares.
- Place the sliced strawberries in a bowl then sprinkle with sugar, cornstarch, and lemon zest. Toss gently.
- Layer some strawberry slices over the center of each pastry square. Avoid getting the strawberry juice on pastry edges! Top each tartlet with a few raspberries and blueberries. Brush edges generously with beaten egg wash. Sprinkle the edges with turbinado sugar.
- Bake on the center rack for 15-17 minutes, or until puffed and golden at the edges, turning the baking sheet halfway through baking time. Side Note: Don’t over-bake! They brown quickly towards the end. Remove from the oven and allow to cool on the pan for 10 minutes.
- Make the glaze while the pastry cools, by combining the powdered sugar with fresh lemon juice. Whisk until creamy and smooth. Add more lemon juice, if needed, to reach desired consistency.
- Drizzle the glaze on top of the warm pastries. Serve and enjoy!
Ain’t they just gorgeous with all the fresh berries!
Nice!! Always have a couple of boxes of puff pastry in the freezer.
Such a genius use of puff pastry squares!
What a wonderful treat.