Tarts with a Twist Featuring Pepperidge Farm® Puff Pastry Sheets

These puff pastry sheets are wow-worthy

If you’re looking for a wow-worthy yet totally doable Spring dessert for your next get-together, I have a perfectly sweet solution for you: Pepperidge Farm® Puff Pastry Sheets. Gone are the days when the idea of making “Puff Pastry” sounds like a daunting task. Using these Puff Pastry Sheets is so easy you’ll wonder why you haven’t used them sooner. And because Puff Pastry is so incredibly versatile you can use them for desserts of all kinds.

I’ve made a triangular Puff Pastry Tart using some swoon-worthy Mediterranean ingredients: ricotta cheese, dates, pistachios and pomegranate seeds. I’ve also included three additional variations so you can serve a mix of tarts (and feel free to use your imagination when it comes to ingredients!) One one thing is certain—you and your guests will love the light, airy, flaky deliciousness no matter what you choose to make.

2 sheets of Pepperidge Farm® Puff Pastry Sheets
8 tablespoons of butter (more or less; it’s for brushing onto the dough)
3/4 cup of ricotta
2 tablespoons of sugar
Zest of 1 orange
1 cup of dates, chopped
1/4 cup of pistachios, crushed in a mortar and pestle
Pomegranate seeds (optional if you can’t find them)
Honey (optional)

Make the Puff Pastry Tart
Preheat oven to 350 degrees. Melt butter either in a small pan or in the microwave. Cut the Pepperidge Farm® Puff Pastry Sheets in half. Arrange one of the cut Puff Pastry Sheets on a cutting board. With a pastry brush, spread butter all over the dough. Fold in half. Brush more butter on the dough. Then fold into a triangle. Brush more butter on the dough. Repeat three more times. Combine ricotta with sugar and orange zest. Spread the ricotta onto each triangle. Bake in oven for about 10 minutes, until you achieve the crispness you lie. Remove from oven and top with chopped dates, pistachios and pomegranate seeds. Drizzle with honey.

Variation: Pepperidge Farm® Puff Pastry Tart with Figs and Mascarpone

Substitute the dates with figs and substitute the ricotta with mascarpone.

Variation: Puff Pastry Tart with Guava paste, Caramel and Pine Nuts

Omit ricotta and dates. Mash up 2 tablespoons of guava paste and mix with 3/4 cup of cream cheese. Drizzle with caramel sauce, then top with pine nuts and chopped mint leaves.

Variation: Puff Pastry Tart with Fresh Berries

Mix ricotta with lemon zest instead of vanilla. Remove from oven and top with fresh raspberries and blueberries. Drizzle berries with fresh lemon juice. Top with slivers of almonds.

Pepperidge Farm® Puff Pastry Sheets are available at most major supermarkets.


Want more recipes? Visit the Pepperidge Farm Puff Pastry Brunch Recipes or their Pinterest page.


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Welcome to The NYC Kitchen! Hi, I'm Tracey. Come on in and feed your love of adventure through food, drinks, and desserts I create and discover during my treks around NYC and beyond.

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