Holiday Fruit Tart with Puff Pastry
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 Pepperidge FarmĀ® Puff Pastry Sheet, thawed to room temperature
  • 1¼ cups milk
  • ⅓ cup sugar
  • 1½ tbsp flour
  • 2 tbsp corn starch
  • ½ tsp vanilla extract
  • 4 kiwi
  • 1 tbsp raspberries
  • 1 tbsp blueberries
  • 1 tbsp blackberries
  • Powdered sugar for topping
  1. Preheat the oven to 400 degrees F.
  2. Grease a 13x9-inch tart pan with butter, then roll out the puff pastry sheet and press into the pan.
  3. Use a fork to poke holes in the pastry sheet.
  4. Bake in the oven for 15 minutes, then decrease the heat to 350 degrees F and bake an additional 5 minutes.
  5. Remove from the oven and cool.
  6. Heat the milk in a saucepan.
  7. Combine the sugar and egg yolks in a bowl, then add the flour and corn starch and mix well.
  8. Once the milk starts to boil, immediately add ⅓ of it to the egg yolk mixture and stir, then use a spatula to add the egg yolk mixture to the saucepan and whisk continuously over low heat until thick (takes about 5 minutes). Do not stop whisking until thick, then remove from heat and cool.
  9. Once cool, spread over the baked puff pastry and top with sliced kiwi in the shape of a Christmas tree and berries.
  10. Sprinkle powdered sugar on the top.
Makes 1 9x13-inch tart
Recipe by My San Francisco Kitchen at