Double Easy Fried Fruit Tarts
Indulge in the irresistible charm of Double Easy Fried Fruit Tarts—your new favorite quick and satisfying dessert! Featuring golden, crispy puff pastry filled with a luscious blend of sweet and tangy fruits, this recipe transforms store-bought puff pastry into a gourmet delight with minimal effort. The fruit filling, spiced with a hint of cinnamon and brightened with lemon juice, melds perfectly with the flaky crust after being fried to perfection. Garnished with a sprinkle of powdered sugar, these tarts are a stunning treat that comes together in just 25 minutes, making them ideal for last-minute gatherings, weeknight indulgences, or special occasions. Whether you’re using fresh berries, juicy peaches, or tart apples, this easy fried dessert promises warm, gooey centers and crispy, golden exteriors that will leave everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet store-bought puff pastry
- 1.5 cups mixed fresh or frozen fruit (e.g., berries, diced apples, or peaches)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoons ground cinnamon (optional, for flavor)
- 2 cups vegetable oil (for frying)
- 1 tablespoon powdered sugar (for garnish)
Instructions
Thaw the puff pastry sheet according to the package instructions, usually 10-15 minutes at room temperature.
In a small mixing bowl, combine the mixed fruit, granulated sugar, cornstarch, lemon juice, and ground cinnamon (if desired). Toss until the fruit is evenly coated.
Lightly flour your work surface, and roll out the puff pastry sheet into a square about 12 inches wide. Using a sharp knife or pizza cutter, divide the sheet into 4 equal squares.
Spoon about 2 tablespoons of the fruit mixture into the center of each puff pastry square. Be careful not to overfill, as the filling can leak during cooking.
Fold each pastry square in half to form a triangle, pressing the edges firmly together to seal. Crimp the edges with the tines of a fork to ensure they are completely sealed.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat until it reaches about 350°F (175°C). Test the oil by dropping a small piece of pastry into it; if it sizzles and floats to the surface, it's ready.
Carefully fry the tarts in batches, 1-2 at a time, to avoid crowding the pan. Cook each tart for about 2-3 minutes per side, or until golden brown and crispy.
Remove the tarts with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Sprinkle the fried tarts with powdered sugar for garnish before serving. Serve warm for the best flavor.
Nutrition Facts
Calories |
5888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 576.1 g | 739% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 71.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
