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Raspberry Puff Pastry Tarts with Lemon Cream Cheese

Raspberry Puff Pastry Tarts with Lemon Cream Cheese are easy and look like a mouth-watering, million bucks! Buttery, flaky puff pastry with lemon zest infused cream cheese filling, all topped with juicy, fresh raspberries and baked to golden, flaky, juicy-berry perfection!
Prep Time15 mins
Cook Time16 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, French
Keyword: Raspberry Puff Pastry Tarts with Lemon Cream Cheese
Servings: 12 pastries
Calories: 191kcal


  • 2 sheets pre-made (frozen) puff pastry ie Pepperidge Farm Puff Pastry
  • 16 ounces raspberries, fresh
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice, fresh squeezed.
  • 1 tablespoon raspberry or strawberry jam, softened/heated optional
  • 1 tablespoon lemon zest for garnish

Lemon Cream Cheese

  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg


  • Thaw the puff pastry sheets in the packaging at room temperature for 40 minutes.
  • Preheat the oven to 425 degrees.
  • In a small mixing bowl, cream together the softened cream cheese and sugar until smooth. Add the vanilla and lemon zest and mix until combined.
  • Remove 1/4 cup of the cream cheese (without the addition of the egg) mixture to use as a drizzle later.
  • Add the egg to the lemon cream cheese mixture, and continue beating until combined.
  • Line 2 large baking sheets with parchment paper or use non-stick spray.
  • Gently unfold each sheet of puff pastry. Use a fingertip to smooth the fold lines.
  • Use a pizza slicer to cut along both of the fold lines creating 3 strips, and then cut once the other direction to create 6 rectangles from each sheet of puff pastry that are about 3" x 4"
  • Score each pasty with a knife about a 1/2" from the outside edge, making a rectangle inside of a rectangle, but not all the way through the pastry.
  • Whisk the other egg with 1 tablespoons of water and brush along the outer rectangle.
  • Smooth about 2 tablespoons of the cream cheese mixture to the edges of the interior pastry rectangle.
  • Very gently stir the fresh raspberries together with one tablespoon of lemon juice and 1 tablespoon sugar.
  • Place 6 raspberries upside down on the cream cheese on each pastry.
  • Bake for 16-20 minutes until golden brown.
  • Cool for 3-5 minutes.
  • Mix the reserved 1/4 cup of cream cheese mixture with 1-2 tablespoons half and half, cream, or milk.
  • Drizzle over the warm pastries and serve immediately. Garnish with lemon zest.
  • Optional: For glistening berries, brush with heated jam or jelly.


Best served warm and/or freshly baked.
Make ahead directions: These Raspberry Tarts can be made up to a day in advance, minus the drizzle, and stored in an airtight container.  To serve, reheat in a preheated 425 degree oven for 5 minutes and then drizzle with the cream cheese icing.
Nutrition facts are approximate.


Calories: 191kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 78mg | Potassium: 86mg | Fiber: 3g | Sugar: 9g | Vitamin A: 116IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg