This easy upside-down puff pastry tart recipe is perfect for those who are new to baking and want to create a delicious dessert or simply want to play around with seasonal produce and get creative in the kitchen. Try a variety of different flavors including sweet and savory options. 

Viral TikTok Upside Down Puff Pastry Tarts 

Upside down puff pastry tarts have been taking the internet by storm—particularly on TikTok and Instagram—for their ease and versatility. (They’re the perfect alternative to a classic tart when you’re short on time.)

After many recipe tests and lots of puff pastry being consumed—we’ve honed in on the perfect method for making upside down puff pastry tarts AND we have 8 completely different variations to try out. 

What are upside down puff pastry tarts? They’re individual tarts that feature either fruit or veggies on the underside of the tart.

During the baking process, the produce on the bottom cooks and browns while the pastry puffs and becomes golden-brown and crispy. 

roasted orange wedges in a puff pastry

Ingredients Needed for Upside Down Puff Pastry Tarts

The ingredients needed will change depending on the flavor variation you choose. But this list of ingredients is a good starting point of making both sweet and savory tarts.

Puff Pastry: our favorite brand of puff pastry is Pepperidge Farm. Look for it in the freezer section near the pie shells and phyllo dough.

Egg: an egg wash is essential for creating a golden-brown pastry. To make an egg wash, all you need to do is beat an egg with a splash of water. 

Turbinado sugar: if you’re making an upside down puff pastry dessert, you’ll need turbinado sugar or Sugar in the Raw. 

Parmesan cheese: freshly grated Parmesan cheese (using a microplane—one of our essential kitchen gadgets) is an important ingredient for savory upside down puff pastries.

We like to grate it over the pastry so when it’s flipped over the pastry has a crispy, cheesy crust. 

cheese baked puff pastry on a parchment lined baking sheet
Processed with VSCO with we preset

How to Assemble Upside Down Puff Pastry Tarts

  1. Prepare the Baking Sheet
  2. Line a baking sheet with parchment paper. This is important for keeping the pastry from sticking to the sheet pan. We do not recommend using wax paper or tinfoil. 

  3. Arrange the Filling
  4. Place the sweet or savory filling down on the parchment paper in small individual portions. If you’re making a sweet pastry, either honey or sugar will go down first followed by slices of fruit.

    If it’s savory, place the veggies down first then spread a cheese mixture on the bottom-side of the raw pastry. 

  5. Place Pastry Over Filling
  6. Place pastry pieces over portions of filling and use a fork to crimp the edges. Brush the top of the pastry with egg wash and finish with any toppings (sugar, grated Parmesan cheese, salt and pepper). 

  7. Bake Until Golden
  8. Bake the puff pastry tarts in a 400ºF oven until golden brown and crispy, this should take 20–28 minutes. Let the pastries cool slightly (about 3 minutes) before gently flipping them over.

    Use a fork or offset spatula to flip the pastry—this will ensure the filling stays inside the pastry! 

round puff pastries topped with sugar, almonds and a roasted strawberry

Tips for Making Upside Down Puff Pastry Tarts 

  • Allow the puff pastry to sit at room temperature for at least 20 minutes (if not longer) until pliable. Do not unfold the pastry if still frozen or it will crack and split. 
  • Do not follow the baking instructions on the back of the puff pastry box. For individual puff pastry tarts, the best temperature to bake them at is 400ºF. The pastries will bake for about 20 minutes.  
  • Do not be tempted to roll the pastry out thinner—this may get you “more” cut outs, but they won’t puff nearly as much as they should. 

Creative Upside-Down Puff Pastry Recipe Variations

We’ve got 8 different variations for making upside down puff pastries. 

  1. Strawberries and Cream 
  2. Asparagus and Prosciutto
  3. Spring Onion and Boursin 
  4. Tropical Mango
  5. Chinese Eggplant and Hoisin
  6. Spiced Orange
  7. Sweet and Savory Roasted Grape
  8. Blueberries and Lemon Cream
mango puff pastry tart topped with whipped cream and orange zest

FAQs

How to use up leftover puff pastry scraps?

Dip any leftover puff pastry scraps in melted butter then coat in cinnamon sugar and bake until puffed and golden. Enjoy as a snack on its own or with Nutella as a churro-inspired treat. 
Use any leftover sheets of puff pastry to make our Mini Beef Wellington Bites.

Can I use phyllo dough?

We do not recommend using phyllo dough. Puff pastry is a laminated dough made from layers of butter while phyllo dough is nearly fat free and made from flour, water, vinegar and a touch of oil. Phyllo dough creates crisp, crackly layers of pastry while puff pastry is much more buttery and features soft spots of pastry as well as crisp, flaky layers. 

Can I make this gluten-free?

You can! By using gluten-free puff pastry, you can make these mini pastries gluten-free.

slices of Chinese eggplant arranges on rounds of puff pastry

More Ways to Use Puff Pastry

Try our Beef Wellington Bites! They are the perfect appetizer for the holiday season!

Cut puff pastry into small squares, brush with egg wash and sprinkle with Everything Seasoning. These little bites make the perfect crouton for our Broccoli Soup!

Use them in place of pie dough to make our Pumpkin Pop Tarts!

We love these Vegetarian Pot Pies with puff pastry topping. Fun, cozy and delicious!

When you’re in need of another spring appetizer, try these Asparagus and Pea Tarts. The opposite of an upside down tart, but just as pretty!

Upside Down Puff Pastry Tarts (8 Variations)

4.63 from 8 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 -9 tarts
Category Appetizer, Dessert
Cuisine Amercican

Description

This recipe is your guide to making stunning and delicious upside-down puff pastry tarts. Including a variety of different ingredients, we've got a handful of sweet desserts and savory appetizers to choose from.
WATCH the recipe video before baking these for tips, tricks and an explanation of this technique.

Ingredients

For all Pastries

  • 1 puff pastry sheet thawed
  • 1 egg + 2 teaspoons water beaten

Spring Onion and Boursin

  • cup softened Boursin cheese
  • 6 spring onions trimmed and halved lengthwise
  • 4 sheets prosciutto

Chinese Eggplant

  • ¼ cup hoisin sauce
  • 1 Chinese eggplant sliced into rounds
  • 3 scallions cut into 1-inch pieces
  • White sesame seeds

Asparagus and Prosciutto

  • 2 ounces goat cheese
  • 1 tablespoon Dijon mustard
  • 6 sheets Prosciutto
  • 1 bunch asparagus
  • Parmesan cheese
  • Cracked black pepper

Spiced Orange

  • cup honey
  • 1 orange sliced and peeled then quartered
  • Fresh ginger
  • Ground cardamom
  • Turbinado sugar

Strawberries and Cream

  • ½ cup turbinado sugar
  • 5 strawberries trimmed and halved
  • 2 tablespoons sliced almonds
  • Sweetened whipped cream

Tropical Mango

  • ½ cup honey
  • 1 mango peeled, pitted and thinly sliced
  • Fresh ginger
  • Ground cloves
  • Turbinado sugar
  • Sweetened whipped cream
  • Orange zest

Sweet and Savory Roasted Grape

  • Parmesan cheese
  • 1 ½ cups small red grapes also called “jam grapes”
  • Balsamic glaze

Blueberries and Lemon Cream

  • ½ cup turbinado sugar
  • 1 cup fresh blueberries
  • 2 tablespoons sliced almonds
  • 2 tablespoons lemon curd (store-bought also works)
  • Whipped cream

Instructions

Spring Onion and Boursin

  • Cut puff pastry sheet into 6 pieces, spread a hearty dollop of softened Boursin on each pastry piece. Arrange trimmed spring onions (halved if large or use two small per pastry) in 6 bunches on a parchment lined baking sheet. Place pastry over top of onions, cheese side down, and crimp with fork. Brush with egg wash. Arrange 4 sheets of prosciutto on a separate baking sheet. Bake puff pastry and prosciutto (at same time) at 400ºF until golden brown and puffed, 20–22 minutes.
  • Let prosciutto and pastries cool. Flip pastries then crush prosciutto and sprinkle over pastries. Serve immediately.

Chinese Eggplant

  • Cut out 9 puff pastry rounds using a 3-inch round cookie cutter. Dollop hoisin sauce, by teaspoon, on a parchment lined baking sheet, spaced about 3 inches apart.
  • Place 2 thin slices of Chinese eggplant and a slice or two of scallion on top of hoisin puddles.
  • Place pastry rounds over top and crimp edges with a fork. Brush pastry with egg wash and sprinkle with white sesame seeds. Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes.
  • Use a fork or offset spatula to gently flip pastries over. Serve immediately.

Asparagus and Prosciutto

  • Cut puff pastry into 6 pieces. Combine 2 ounces softened goat sheet and 1 tablespoon Dijon; spread a hearty dollop of goat cheese mixture on each pastry piece.
  • On parchment lined baking sheet(s), lay 6 sheets of Prosciutto. Weave prosciutto between 2-inch-long pieces of asparagus.
  • Place pastry over top of asparagus, cheese side down, and crimp with fork. Brush pastry with egg wash then, using a microplane, grate Parmesan over top to coat and season with a few turns of black pepper.
  • Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.

Spiced Orange

  • Cut puff pastry sheet into 6 pieces. Spread a scant tablespoon of honey on a parchment-lined baking sheet.
  • Top with a few chunks of orange, a quick grate of ginger and sprinkle of cardamom. Place pastry over top of oranges and crimp with fork. (Repeat with remaining puff pastry pieces). Brush pastry with egg wash and sprinkle with turbindao sugar to coat.
  • Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.
  • Let cool slightly then gently remove from sheet (I like to flip upside down and peel off the parchment). Enjoy immediately.

Strawberries and Creamy

  • Cut out 9 puff pastry rounds using a 3-inch round cookie cutter.
  • Spoon turbinado sugar by teaspoon on a parchment lined baking sheet, spaced about 3 inches apart.
  • Brush one side of each pastry piece with egg wash then place, egg wash side down, over mounds of sugar, swirling to coat entire bottom of pastry with sugar. Brush top of pastry with egg wash then place a halved strawberry, cut side down, in middle. Sprinkle edges of pastry with more sugar and a few sliced almonds.
  • Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes. Let cool then top with dollops of whipped cream and serve.

Tropical Mango

  • Cut puff pastry sheet into 8 rectangular pieces.
  • Spread honey by tablespoon into thin puddles on parchment-lined baking sheet(s), about 3 inches apart. Top each puddle of honey with a few thin slices of fresh mango, a quick grate of fresh ginger and sprinkle of cloves. Place pastry over top of mango slices and crimp with fork. Brush pastry with egg wash and sprinkle with turbindao sugar to coat. Bake puff pastry at 400ºF until golden brown and puffed, 20–22 minutes.
  • Let cool slightly then gently remove from sheet (I like to flip upside down and peel off the parchment). Top with whipped cream and a grating of orange zest.

Sweet and Savory Roasted Grape

  • Cut puff pastry sheet into 6 pieces. Using a microplane, grate Parmesan into piles on parchment-lined baking sheet(st). (Slightly spread the cheese out into shape of pastry pieces.)
  • Place pastry over top of Parmesan piles then grate more Parmesan over top to completely cover pastry. Arrange grapes over top of cheese, pressing down to lightly secure into cheese. Bake puff pastry at 400ºF until golden brown, puffed, and crisp, 25–28 minutes.
  • Drizzle with balsamic glaze and enjoy.

Blueberries and Lemon Cream

  • Cut out 9 puff pastry rounds using a 3-inch round cookie cutter.
  • Spoon turbinado sugar by teaspoon on a parchment lined baking sheet, spaced about 3 inches apart.
  • Brush one side of each pastry piece with egg wash then place, egg wash side down, over mounds of sugar, swirling to coat entire bottom of pastry with sugar. Brush top of pastry with egg wash then place 4-5 blueberries in middle. Sprinkle edges of pastry with more sugar and a few sliced almonds.
  • Bake puff pastry at 400ºF until golden brown and puffed, about 20 minutes. Let cool slightly.
  • In a piping bag or zipper-lock bag with corner cut open, combine lemon curd and whipped cream. Dollop swirled whipped cream over top of each puff pastry and swirl.

Notes

You’ll know the puff pastry is adequately thawed when it’s soft and pliable. It will take at least 20 minutes of sitting out at room temperature. Do not unfold the pastry if still frozen—if you do it will crack and split.
Do not follow the baking instructions on the back of the puff pastry box. For individual puff pastry tarts, the best temperature to bake them at is 400ºF. The pastries will bake for about 20 minutes.
Do not be tempted to roll the pastry out thinner—this may get you “more” cut outs, but they won’t puff nearly as much as they should.

Nutrition

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
puff pastry tart with a roasted onion and crumble prosciutto over top

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. 2 stars
    It was a good idea in theory for the spiced orange ones but since the orange has so much juice which mixes with the honey it ends up spilling out of the pastry and burning. It could have been user error but I think the recipe overall could be improved.

    1. Hi Flo, thanks for giving this recipe a try. I’m sorry to hear the juices spilled out and burned. I did not have that experience when developing this recipe. Two things that could be the culprit: the oranges that are in season now may be more juicy/watery than the ones I used during development. Something I definitely should have taken into account! In that case, I should test this recipe with turbinado sugar instead of honey—might be the key to avoiding so much leaked molten liquid. Second, it’s really important that these are cooked at 400 and no lower—the high heat caramelizes the sugars quickly so it thickens and, ideally, doesn’t run onto the pan as much. The high heat is also key to cooking the pastry through quickly so the sugars don’t have time to burn.

      Thanks for your feedback! I hope you try some of the others as they are also delicious (especially the asparagus one!).

      -L