Latest recipes

Stilton puff pastry tarts recipe

Stilton puff pastry tarts recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

Crisp, rich and buttery puff pastry faultlessly complements fruity chutney, creamy blue cheese and crunchy walnuts.


London, England, UK

12 people made this

IngredientsServes: 4

  • 1 packet ready rolled all butter puff pastry
  • 250g Stilton cheese, crumbled
  • 6 tablespoons The English Provender Co. apple, pear and fig chutney
  • 70g walnuts, crumbled
  • 1 bag baby English leaves or rocket, to serve

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6.
  2. Cut the pastry into 4 rectangles. Place on a baking tray lined with parchment. Press around the edges of each rectangle with a fork, and use the fork to prick the middles.
  3. Bake for 15 minutes, or until nearly cooked and golden. Dollop each rectangle with some chutney and scatter with the cheese. Bake for a further 10 minutes or until the cheese has melted.
  4. Crumble the walnuts over the tarts and serve with a green salad on the side.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Mixed Berry Puff Pastry Tarts

If you are craving something refreshing and sweet but don’t feel like making a whole dessert, you definitely should try these amazing Puff Pastry Tarts with Mixed Berries! Top them with a scoop of vanilla ice cream to bring it to a whole new level!

It will take only 10 minutes of your time to prep everything, put it in the oven, and in 20-25 minutes you can enjoy one of the easiest and tastiest treats!

And if you want more easy Summer Desserts, check out my Strawberry Swiss Roll and Italian Tiramisu Recipe .


Pear and Blue Cheese Tart

If you haven’t tried blue cheese with pears before, you are really depriving yourself and I strongly urge you to rectify that immediately. Get a slice of toast, top with thinly sliced pears, some blue cheese, a drizzle of honey and some crushed nuts (walnuts goes especially well). Take a bite and be prepared to make that noise that’s all too familiar when your mouth is stuffed full with something that is truly divine….nom nom nom….

What is it about that combination of flavours?? The salty, creamy, strong blue cheese. The sweet juiciness from the pear with added sweetness from a drizzle of honey. And the finishing touch – the crunch of some nuts. It is seriously divine. Divine, divine, divine x 10 million.

Throwing 4 ingredients on a piece of toast will make a dent in your craving. Or if it’s your first time trying that flavour combo, it will certainly convert you for life. But if you really want to go aaaaalllll the way, you’ve gotta try these tarts!

It’s not often that I find myself stuck for words. But honestly, as I munched through these (using my hands – knife and fork required too much patience), my mind actually went blank and I just savoured the incredible flavours.

Making the effort to caramelise the pears makes a world of difference as it softens them plus creates a syrup which is flavoured with the pear juices. Then you simply pile it onto puff pastry and bake until puffed and golden. Crumble over blue cheese and a scattering of walnuts (which I toss in the oven for the last 5 minutes when baking the tarts). If you are really inclined, serve it with a dollop of thick greek yoghurt on the side. The yoghurt adds an element of freshness to cut through the richness of the tart, but I am really in two minds whether it’s needed or not. I like it equally with and without.

I truly hope you consider giving these a go! The flavour combination really is mind blowing. MIND BLOWING!! – Nagi

Brunch Tarts

Bacon, Egg and Mushroom Tart – all your breakfast essentials, piled onto a puff pastry tart


Can I use other toppings on the tarts?

Sure. Roasted vegetables work well. Any cheeses or pizza style toppings are also delicious.

Can you make a Puff Pastry tart ahead of time?

You can assemble these tarts up to 24 hours before you want to cook them.

This makes it a great dish to serve when entertaining, or a perfect prepare ahead dinner party starter as you can have it ready and waiting for baking.

I prefer to not bake it until it’s about to be served though. They will be *okay* warmed up but not nearly as good as freshly baked.

How to I stop the base of the Puff Pastry Tart from going soggy?

Be sure you’ve preheated your oven so it’s scorching hot.

Also, put the tarts into the top shelf of the oven if possible.

Finally, use a good quality heavyweight baking sheet as they transfer heat more effectively I find.

Do you need to egg wash the puff pastry?

If you want make the border of your puff pastry tart extra crispy and shiny, brush it with a beaten egg or milk just before baking.

It’s not necessary but it will just make it look more golden and delicious.

Can I make this vegetarian?

Of course, just choose the toppings accordingly.

Can I make this gluten free?

Yep. Jus Rol now make a ready made gluten free puff pastry too.


Recipe Summary

  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup ice water
  • 1 teaspoon lemon juice
  • 1 egg
  • 1 tablespoon water
  • 3 tablespoons seedless raspberry jam

Cut butter in small pieces and put on a plate. Freeze for 10 minutes.

In a food processor, combine flour, sugar, salt, and butter. Cover and pulse with several on/off turns until the mixture resembles cornmeal.

In a small bowl combine the ice water and lemon juice. Slowly add the water mixture to the flour mixture, pulsing until the dough just comes together.

Turn the dough onto a lightly floured surface. Gently knead the dough a few times so that any dry bits are incorporated. Divide dough in half, form into two discs and wrap each with plastic wrap. Chill for 20 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper set aside. In a small bowl whisk together egg and 1 tablespoon water. On a lightly floured surface, roll one batch of dough to 1/8-inch thick. Use 3-inch star-shaped cookie cutter to cut out shapes. Repeat with remaining dough. Place half the stars 1-inch apart on the prepared baking sheet. Use a pastry brush to brush egg mixture over the surface of the stars. Place 1/4 teaspoon jam onto the middle of each star. Cut a 3/4- to 1-inch circle out of the center of the remaining stars*. Place each over the jam dollop. Using a fork, gently seal the edges of the star by pressing the tines along the edges of the dough. Brush the top of the stars with the egg mixture. Bake 20 to 25 minutes or until pies are golden brown. Serve slightly warm or cool completely.

If you do not have a 3/4 to 1-inch round cutter, cut a 1/2-inch slit in the center of the stars. Using your fingers or the back of a spoon, press dough out to form a small 3/4- to 1-inch round hole.


12 Insanely Delicious Puff Pastry Tart Recipes

Puff Pastry is the perfect base to the 12 insanely delicious puff pastry tart recipes listed below. These sweet, mostly fruit filled treats are all so perfect for the season. No need to worry if you don’t have the skills or time to make your own homemade puff pastry – store-bought will work just fine for any of these yummy desserts!

This post contains affiliate links. See our Disclosure Statement for more information.

Puff pastry has to be one of pastry-makings most greatest accomplishments! Not only is it flaky and delicious, it’s incredibly versatile. There are endless ways it can be used in all types of recipes from savory to sweet and from appetizers to dessert. And one of those tasty ways is to use puff pastry as the base of a tart. Below, you will find 12 insanely delicious puff pastry tart recipes. This collection features sweet, dessert tarts, most of which feature fruit.

What is a Tart?

A tart is simply an open, filled pastry. You an use a variety of different types of pastry and fillings. Tarts can be sweet or savory. Sweet tarts are more common and often filled with custard and/or berries.

Can You Use Store Bought Puff Pastry?

Absolutely, 100% yes! Puff pastry is not the easiest pastry to make from scratch. It’s actually pretty labor-intensive. Luckily for those who are not super skilled at the craft, frozen store-bought puff pastry bakes just as well and tastes almost as good as a homemade puff pastry recipe would.

The biggest difference between homemade and store-bought puff pastry is that homemade puff pastry uses butter, while most store-bought puff pastry uses vegetable shortening. If you have a good 3+ hours free to make your own homemade puff pastry, go for it! But, if you prefer to take the easy route, store-bought is still pretty darn good!

12 Insanely Delicious Puff Pastry Tart Recipes

Mixed Berry Puff Pastry Tart – Delicious Little Bites

This Mixed Berry Puff Pastry Tart is loaded with fresh summer berries. There’s an interesting hint of brown sugar and cinnamon in every bite. Serve a slice of this tart with a scoop of ice cream for the perfect spring or summer dessert!

Mini Plum Tartlets – It’s Not Complicated

This recipe is at the top of my must-try list at the moment! Plums are so delicious, yet not seen in dessert recipes as often as other fruits. These little plum tarts with cream cheese in a crispy puff pastry shell look so delicious – especially with that extra sprinkle of sugar on top!

Blueberry Puff Pastry Tarts – Saving Dessert

These indulgent tarts are made with fresh blueberries, lemon curd, mascarpone cheese, and almonds. It’s not a complicated recipe, yet looks so impressive when put together. The combination of flavors is simple, yet absolutely amazing!

Raspberry Lemon Tartlets – Sweet and Savory by Shinee

It’s likely fair to say that berries and cream cheese are one of the most popular fillings for puff pastry tarts – but it’s such a perfect trio of flavors and textures and that’s no different when it comes to these 2-bite mini Raspberry Lemon Tarlets. These little treats are beautiful to display for any occasion.

Blueberry Lemon Curd Tart – Sweet Caramel Sunday

This Blueberry Lemon Curd Tart is such an original recipe! The puff pastry tart is coated with a blueberry syrup then topped with a sweet whipped cream, lemon curd, more blueberry syrup, and fresh fruit. Blueberries and lemon are a match made in heaven!

Cranberry Brie Pastry Puffs – The Nutrition Adventure

These Cranberry Brie Puffs would be perfect set out at a holiday party – they are gorgeous! The combination of cranberries and brie cheese go so well together. This is such an impressive recipe, yet so easy to prepare.

Puff Pastry Breakfast Tart – Recipes From A Pantry

The best part about this tart is that you can eat it for breakfast! This tart is made with just a few ingredients and is really simple to put together. Put on a pot of coffee and breakfast is served!

Mini Cream Cheese Fruit Tarts – Celebrating Sweets

Fresh lemon juice and zest is mixed into the cream cheese that’s spread onto mini puff pastry tart shells. Topped with a combination of fresh fruit and a dollop of whipped cream, these sweet little bites are a delicious treat!

Apple Tarte Tatins – Sidewalk Shoes

This Apple Tarte Tatin is a easy French upside down apple tart made with store-bought puff pastry. This recipe is super easy, and only requires 5 ingredients! Pam over at Sidewalk Shoes states that these need to be served warm and go especially great with a scoop of ice cream!

Custard Tarts with Prunes – Eat Little Bird

I believe that prunes are such an underrated fruit. You will love the combination of creamy custard and sweet prunes in a flaky puff pastry crust. This recipe is definitely worth a try if you’ve shied away from prunes in the past!

Puff Pastry Pinwheels – Beyond the Chicken Coop

While these puff pastry pinwheels aren’t technically a tart, it is a fun little twist on the concept – literally! Kathy at Beyond the Chicken Coop shares some really beautiful step-by-step directions on how to make these beautiful treats! You can fill them with any flavor of jam you love.

Portuguese Custard Tarts – My Gorgeous Recipes

Not all puff pastry tarts have to be fruit filled. These Portuguese Custard Tarts, also known as Pastéis de Nata, are made with just a handful of pantry staples. The sweet, creamy custard is downright addicting – you really can’t eat just one!

Which Puff Pastry Tart Recipe Will You Try First?

Now that you’ve checked out all of these wonderful recipes for Puff Pastry Tarts, filed with custard, cream cheese, berries, and other fruits, which one will you be trying first?


A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall

Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together pie dough into stunning confections, a task he’s undertaken as the executive chef at London’s Holborn Dining Room. Here, he prepares all sorts of pies—from curried mutton pies dotted with mango salsa to swirly, puffed up Yorkshire pudding—flaunting elaborate knifework and pastry decoration you don’t often seen in the U.S. And now you, too, can become a pie connoisseur, thanks to Calum’s new cookbook: “ The Pie Room .”

In “The Pie Room,” pies aren’t simply treated as an afterthought, a dessert that might be picked at by stuffed diners. Instead, Calum confirms that pies should, in fact, be jammed with prawns and curried cauliflower and Scotch eggs, a feast that deserves to be in the spotlight for every meal. His cookbook is a testament to that, a space that highlights both recipes and all the necessary skills to becoming a pie wizard yourself.

The Pie Room: 80 Achievable and Show-Stopping Pies and Sides for Pie Lovers Everywhere, $27 on Amazon

Page through the book to find a wealth of savory, decidedly British pie recipes, like keema-spiced cottage pie (a minced meat often found in Indian cooking), red onion, hazelnut, and carrot tatin, and curried cauliflower and potato pasties, then flip to the back for an array of sweet ones, too: rhubarb and custard tart, apricot and lemon thyme cobbler, and panettone & gianduja pudding. The recipes use a range of doughs, allowing readers to master everything from classic puff pastry to hot water crust pastry, rough puff pastry, and sweet shortcrust pastry. Calum also includes all of the important tactics for making pies at home, providing insight into perfecting pastry dough and properly lining pie tins. You’ll also learn how to crimp pastry dough and decorate pies to look as if they’ve emerged out of restaurant kitchens.

Ahead you’ll find Calum’s recipe for a beef, Stilton, and onion pie, which Calum recommends baking up on a snowy day when you’re trapped inside. The pie requires making rough puff pastry (although it can be subbed for store bought puff pastry in a pinch), a dough that relies on breaking up small bits of butter into the flour, instead of combining it with one slab of butter in regular puff pastry. You’ll roast hunks of beef chuck in the oven and in a skillet, you’ll sweat out the onions and mushrooms, followed by a glug of red wine to simmer, then add the vegetables into the oven with the beef to continue to braise.

Once the filling is ready, transfer it into the baking dish, crowned with wedges of Stilton cheese and a layer of puff pastry—arranged to your preferred art direction, then painted with an egg wash. The pie needs to hang in the fridge for a few to allow the flavors to meld together and firm up before heading into the oven to bake until the puff pastry has turned a glossy golden brown. Calum recommends serving the pie with a side of boiled new potatoes and slow-roasted carrots, promptly followed by a nap on the couch.

Reprinted from The Pie Room by arrangement with Bloomsbury Publishing. Copyright © 2020, Calum Franklin.

Beef, Stilton & Onion Pie Recipe

This is a pie for wintry days when the roads are blocked and you are snowed in. It is rich, decadent and best followed by a nap on the couch.


  • 1 Puff Pastry Sheet, at room temperature
  • 6 teaspoons of Pesto
  • 3 slices of Prosciutto, sliced in half
  • 24 stalks of thin Asparagus
  • about 1 cup of Shredded Cheese, like Manchego
  • 6 Eggs
  • Salt and Pepper

Heat your oven to 425 degrees. Slice the puff pastry dough into 6 evenly sized pieces.

Brush 1 teaspoon of pesto over each piece of puff pastry. Then add a half slice of prosciutto on top.

Rinse your asparagus, slice off the ends, and then slice the asparagus in half. Arrange the asparagus using 8 slices of asparagus to create a border on the edges of each puff pastry piece.

Next, add the cheese. Use the cheese to create a border around where the egg will go so that the cheese will hold the egg in place.

Carefully crack the eggs and place them in the middle of the pieces of puff pastry. Sprinkle salt and pepper over the top.

Bake the puff pastry breakfast tarts for 15 minutes, then serve right away.


Mary Berry’s leek and Stilton tart

Quiche, tart – all the same, and all with a thin layer of pastry and an abundant filling. Although it looks a long cooking time, this leek and Stilton tart can be prepared in easy stages: cooking the base first and leaving to cool, and then filling later.

Georgina Glynn Smith

SERVES 6-8 as a light meal

CHILLING TIME 15 minutes

COOK TIME 1 1⁄2 hours, plus resting

FOR THE SHORTCRUST PASTRY

225g (8oz) plain our, plus extra for dusting
125g (4 1⁄2 oz) cold butter, cubed, plus extra for greasing
1 large egg, beaten with 1 tbsp water

FOR THE FILLING

1 tbsp olive oil
2 leeks, thinly sliced
2 celery sticks, thinly sliced
4 large eggs
450ml (15 oz) double cream
150g (5oz) Stilton cheese, coarsely grated
2 tbsp chopped parsley
salt and freshly ground black pepper

1. You will need a 28cm (11in) round, loose-bottomed, deep tart tin, preferably fluted. Preheat the oven to 200C/180C fan/gas 6 and grease the tin with butter.

2. To make the pastry, measure the our and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the beaten egg and water and whiz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.

3. Roll out the pastry on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.

4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5-10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/gas 4.

5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2-3 minutes. Reduce the heat to low, cover with a lid and simmer for 20-25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.

6. Beat the eggs and cream together in a jug and season with salt and pepper.

7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.

8. Bake in the oven for about 35-40 minutes or until golden brown and just set on top (see tip). Leave for 5-10 minutes to rest before turning out.

PREPARE AHEAD

Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.

FREEZE

Both the cooked tart and the unfilled pastry base freeze well.

MARY’S CLASSIC TIP

Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.


SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.


Please share

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this fig tart recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make these fig puff pastry tarts? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!