Fresh fruit is nestled in flaky homemade sourdough puff pastry for the most delicious breakfast or dessert. Adding sourdough discard to the crust makes these Sourdough Fruit Tarts extra special. Customize tarts all year long using your favorite seasonal fruit.
Tips for success:
- Use fresh, not frozen fruit, frozen fruit will melt as it bakes and may make your tarts soggy.
- Don’t let your dough get too warm, cold butter will release steam as it bakes causing the layers to puff up, if your dough gets too warm the butter will melt in the oven instead and your pastry will become tough and rubbery.
- Do not get the egg wash on the edges of the dough, this will adhere the layers of the puff pastry together, preventing them from puffing up.
- Sift the powdered sugar for the glaze, lumps in powdered sugar could cause the glaze to separate.
- Use seasonal fruits, because we can access any type of fruit year-round, it’s easy to forget that fruits grow in seasons. Fruits in season are more flavorful and make for much better tarts, plus it lets you refresh and customize these tarts all year round.
Baking with sourdough discard
When incorporated into buttery pastry, sourdough discard adds a slight tang. Since you’re not using it as a leavener, you can use your discard straight from the refrigerator. There’s no need to feed it or activate it before mixing it into your dough. Older discard will have a tangier, more acidic flavor than a freshly-fed sourdough starter. Both will work for this recipe, you’ll just get a slightly different flavor profile but your bake will still be delicious!
Need more ideas for using your excess sourdough starter? Check out my favorite Sourdough Discard Recipes!
What you need
Sourdough rough puff pastry: Use my recipe for homemade sourdough puff pastry or use store-bought.
Fresh fruit: You can use any type of fruit, here I used a mixture of blueberries, blackberries, and cherries. Don’t use frozen fruit because they will release too much water as they bake and may make your tarts soggy.
Cane sugar: When possible, I like to use cane sugar since it is produced using a more sustainable way, feel free to substitute granulated sugar if that’s all you have on hand
Cornstarch: Helps thicken any juices that come out of the fruits as they bake, you can substitute all-purpose flour if you don’t have any on hand.
Egg: Helps with browning, if you don’t want to use an egg, you can substitute a little bit of baking soda diluted in water.
Powdered sugar: For the glaze, it’s best to sift your powdered sugar for the best results.
Vanilla: Adds flavor to the glaze, substitute lemon juice or almond extract.
1. Roll out the puff pastry into a 12-inch square
2. Trim the edges of the dough and divide it into 9 portions into 3 ½-inch squares
3. Brush the edges of the dough with egg wash
4. Sprinkle cornstarch and sugar mixture on the center of the dough
5. Assemble the fruits in the center of the tart
6. Bake tarts at 425 for 15 to 20 minutes
Love sourdough pastry recipes? Check out my recipes for Sourdough Mini Galettes, Sourdough Peach Galette, Sourdough Beef Empanadas, Sourdough Apple Pie, Sourdough Sausage Rolls and Sourdough Blueberry Turnovers.
Absolutely, bake the recipe as instructed on the packaging.
Find the recipe for sourdough puff pastry, here.
Frozen fruit will release too much water while it bakes which could cause your tarts to become soggy. It’s best to use fresh fruit, you can also use a tablespoon of jam or preserves for each tart.
Yes, if you don’t have any fresh fruit, you can add a tablespoon of jam to each unbaked tart shell.
The dough may have gotten too warm while you were rolling it out. This will cause the butter to become too warm, melt and seep out as the pastry bakes in the oven. If you feel your pastry becoming too greasy, put it back in the refrigerator before continuing to work with it.
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Sourdough Fruit Tarts
- Rolling Pin
- Pizza Cutter
- 236 grams sourdough puff pastry
- 1 egg
- 50 grams cane sugar
- 10 grams cornstarch
- 200 grams mixed berries blueberries, blackberries, cherries
- 60 grams powdered sugar sifted
- 8 grams water or milk
- Roll out the dough: Turn the dough out on a lightly floured work surface. Roll the dough out into a 12-inch rectangle.236 grams sourdough puff pastry
- Cut out dough portions: Using a sharp pairing knife or pizza wheel, trim ½-inch off the edges of the dough, this will encourage the layers to separate and the pastry to rise. Divide the dough into nine 3 ½-inch squares. Place the unbaked dough on a parchment-lined baking sheet.
- Prep: Preheat oven to 425 F. Refrigerate the dough for at least 30 minutes.
- Egg wash: Brush the edges of the dough with egg wash. Try your best not to get the egg wash on the edges, this will adhere the layers to each other and prevent them from puffing up.1 egg
- Assemble the tarts: Whisk the cornstarch and cane sugar together. Sprinkle the center of each portion of dough with the sugar mixture.50 grams cane sugar, 10 grams cornstarch
- Position the fruits on the center of the unbaked tart shells.200 grams mixed berries
- Bake: Bake the tarts for 15 to 20 minutes, or until the pastries have puffed up and are golden brown in color. Transfer the baked tarts to a cooling rack and let them cool before glazing.
- Make the glaze: Combine the sifted powdered sugar, water, and vanilla, using a spatula or whisk stir the mixture until thoroughly combined and smooth. Add water a teaspoon at a time if you’d like to thin out your glaze.60 grams powdered sugar, 8 grams water
- Serve and store: Drizzle the glaze over the tarts and enjoy. These tarts are best enjoyed once they have cooled. Store any leftovers in an airtight container at room temperature for up to 3 days.
- When in doubt, use weight over volume measures.
- Do not skip sifting your powdered sugar or your glaze may turn out lumpy and not smooth.