Photo Credit: Drizzle Me Skinny.
If you’re looking for a delightful dessert that won’t break your Weight Watchers plan, this Puff Pastry Stone Fruit Tart is a must-try. At just 5 WW points per slice, this treat combines the convenience of premade puff pastry with a lightened-up ricotta filling and juicy summer fruit. The result is a sweet and satisfying dessert with crispy edges and buttery layers that are sure to impress. Perfect for any occasion, this tart offers an elegant presentation without the fuss.
Ingredients in Weight Watchers Fruit Pastry Tart
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For the Weight Watchers Fruit Pastry Tart, you’ll need 1 thawed puff pastry sheet (such as Pepperidge Farm brand), 3-4 stone fruits (like peaches, plums, or apricots), sliced. Add 2 tablespoons of zero-calorie sweetener (such as monk fruit) and ¼ teaspoon of cinnamon. Use ½ cup of part-skim ricotta cheese and 2 eggs. For glazing, brush with 1½ tablespoons of organic honey.
Prepare Puff Pastry
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Preheat oven to 400°F. Roll out the thawed puff pastry between parchment paper to an 8 x 11.5-inch rectangle. Fold over the edges to form a border.
Apply Egg Wash
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Brush the inside of the pastry with beaten egg and dock it with a fork.
Par-Bake
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Bake the pastry for 10 minutes on a parchment-lined sheet pan. While baking, mix ricotta, sweetener, and cinnamon with the remaining egg. Slice fruit and drizzle with lemon juice if needed.
Flatten Pastry, Add Filling and Bake Tart
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Remove the pastry from the oven, poke with a fork to release steam, and press down gently. Let it cool for 5 minutes. Spread the ricotta filling evenly over the cooled pastry and arrange the fruit slices on top. Return the tart to the oven and bake for 25-30 minutes, until the custard is set and the pastry is golden. Check halfway through baking and cover with foil if the edges start to brown too quickly.
Glaze and Serve
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Brush or drizzle honey over the tart after baking. Allow to set before slicing.
Variations and Substitutions
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You can use any mix of stone fruits such as peaches, plums, apricots, or nectarines, and apples make a great substitute if stone fruit isn’t available. For a cream cheese tart, light cream cheese can replace ricotta, though you may need to add extra sweetener and adjust the Weight Watchers points in the WW recipe builder. If you prefer, you can replace zero-calorie sweetener with an equal amount of granulated sugar. To add shine and extra sweetness to the fruit, consider using apricot glaze, maple syrup, or agave instead of honey.
Tips and Tricks for Making the Best Puff Pastry Fruit Tart
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To ensure the tart layers bake fully, par-bake the pastry to prevent the fruit from making it gummy. Skip egg washing the edges to avoid premature browning and brush with honey after baking for a shiny finish. Let the tart rest for about 15 minutes to allow the custard to set, and glaze it with honey while it’s still warm. For leftovers, store them in the refrigerator and reheat in an air fryer or oven to restore the crispness, as microwaving can make the pastry soggy.
