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Nectarine Puff Pastry Tarts with Vanilla Bean Cream Cheese

Yield: six 5-inch square pastries

Author Maryanne Cabrera


  • 6 5-inch square puff pastry sheets*, thawed
  • 6-8 small nectarines, sliced into thin wedges
  • 3 teaspoons turbinado sugar
  • vanilla bean cream cheese, recipe follows

Vanilla Bean Cream Cheese:

  • 4 oz cream cheese, room temp
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla paste, or 1/2 vanilla bean scraped
  • pinch of fine sea salt


  1. Preheat oven to 400 degrees F.

  2. Score a 1 cm border around the puff pastry square. Spread about 1 1/2 tablespoons of vanilla cream cheese on each square, staying within the scored border.

  3. Place nectarine slices on top of cream cheese. Sprinkle 1/2 teaspoon of turbinado sugar over nectarine slices.

  4. Bake for 20-25 minutes until puff pastry is golden brown. Allow to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

Vanilla Bean Cream Cheese:

  1. Using a hand mixer or stand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla paste, and salt. Mix until thoroughly combined.

Recipe Notes

  • I use puff pastry that is already cut down to 5-inch squares. You can buy a large sheet of frozen puff pastry and cut it down to your desired size.
  • Store leftover puff pastry tarts in the fridge. Reheat in a toaster oven.

All images and text ┬ęThe Little Epicurean