Classic Puff Pastry Tart

Yes—make it up to 2 days ahead, press plastic wrap directly onto the surface to prevent a skin, and refrigerate in an airtight container. Bring it to room temperature for 10 minutes before spreading to make it easier to work with.

Yes, bake it up to 1 day ahead and store it unfilled in an airtight container at room temperature. Fill and top it 2–4 hours before serving; if you assemble it too early, the pastry will soften from the moisture in the cream and fruit.

Yes, you can use store-bought pastry cream or even canned pastry filling if you cannot find fresh. Use about 1½ cups total to fill the tart, though homemade will taste noticeably better.

Puff pastry shrinks slightly due to steam, but excessive shrinking means it was not pricked thoroughly enough before baking, trapping air pockets. Prick the entire surface with a fork, leaving just ¼ inch between pricks, to allow even rise and prevent puffing too high.

Any fresh fruit works beautifully: berries (raspberries, blackberries, blueberries), sliced stone fruit (peaches, apricots, plums), kiwi, or a colorful mix. Avoid very juicy fruits like watermelon that will release too much liquid and soften the pastry. Brush the glaze just before serving to lock in moisture.

Refrigerate the assembled tart uncovered for up to 4 hours; do not store longer or the pastry will soften. Eat chilled or bring to room temperature for 30 minutes before serving. Do not reheat the tart as a whole, but you can warm individual slices gently in a 300°F oven for 5 minutes if desired, though this may soften the pastry.