This lovely WW Puff Pastry Stone Fruit Tart is 5 points per slice and is simply irresistible.
Premade puff pastry is definitely one of the best things out there, don’t you agree? Although you can make it homemade, there is nothing quite as convenient as pulling out a sheet of dough that is ready to be baked. It makes it so easy to create desserts that not only taste amazing but look amazing, too. Not to mention, puff pastry sheets are essentially a blank canvas!
Of course, I won’t ignore the fact that it can quickly turn into a high-point dessert if you’re not careful about what you add on top of it (the dough is plenty buttery, after all). But this dessert has lightened up ricotta, juicy summer fruit, and organic honey for a low-point treat that will surely satisfy your sweet cravings.
The combination of the creamy ricotta with the sweet-tart fruit is my favorite! And biting into those crispy edges and buttery layers of the puff pastry is an experience I will never get tired of. The neat thing is that you can use whichever stone fruit is available to you. So, round up your favorite ones and grab that puff pastry; this is a recipe you’ll definitely want to try out.
Why You Should Try This Recipe
- It’s elegant yet so easy to make. Your guests or family will think you took ages making this when, in reality, it is so quick to make. It has such a beautiful presentation, though—perfect for events.
- This tart is light yet satisfying. It’s a delicately sweet dessert that is nice and light. But the buttery puff pastry is also so comforting!
- You can customize its presentation. Feel free to get creative with your design when layering the fruit. You can create all sorts of patterns for an elevated look.
Recipe Overview
- Serving Size: 1 slice (85g)
- Number of Servings: 10
- Time to Cook: 30-40 min
- WW Points Per Recipe: 5 WW points per serving, 51 for the entire tart (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Fruit Pastry Tart
- 1 Thawed puff pastry sheet, I used Pepperidge Farm brand
- 3-4 Stone fruit, sliced (peaches, plums, apricots, etc.)
- 2 tbsp Zero-calorie sweetener, use a 1:1 sugar replacement like monk fruit
- ¼ tsp Cinnamon
- ½ cup Part-skim ricotta cheese
- 2 Eggs
- 1 ½ tbsp Organic honey (for glazing)
Instructions for making Weight Watchers Puff Pastry Stone Fruit Tart
- Preheat oven to 400°F. Place the thawed puff pastry in between two layers of parchment paper and roll it out thinner. My rectangle was about 8 x 11.5 inches. Gently fold over the edges to create a small border.
- Whisk the eggs until nicely beaten, and then brush a layer of egg wash on the inside of the raw puff pastry dough. Dock the dough all over with a fork.
3. Par-bake the pastry sheet for 10 minutes on a parchment-lined sheet pan. Meanwhile, make the ricotta filling by adding the ricotta, sweetener, and cinnamon to the remaining eggs from the egg wash. Slice all of your fruit and get it ready to go (you can drizzle some lemon juice over them if they start to brown).
4. After removing the puff pastry from the oven, use a fork or knife to poke it all over. Since it will be puffy, you’ll want to let the steam escape. After that, press it down gently with a fork to create a flat base. Allow it to rest for about 5 minutes so it’s not scorching hot.
5. Then, pour the ricotta filling into the base and spread it out evenly. Layer the stone fruit slices in a decorative fashion.
6. Return the tart to the oven and bake for about 25-30 more minutes or until the ricotta custard is set and the puff pastry is thoroughly baked. You can check on it halfway through, and if you notice that the edges are already plenty brown, create a foil border to prevent them from browning further. You can also cover the entire thing with foil if needed.
7. After it comes out of the oven, glaze it with the honey by brushing or drizzling it on. Allow it to set before slicing into it.
Variations and Substitutions
- Stone Fruit Ideas: You can use any combination of stone fruit you like, such as peaches, plums, apricots, nectarines, etc. You can also use apples if that’s all you have!
- Cream Cheese Tart: You can use light cream cheese in place of the ricotta cheese. You might need to add more sweetener with this method. Keep in mind that the light cream cheese will change the Weight Watchers points, which you can adjust in the WW recipe builder.
- Sweetener vs. Sugar: If you don’t want to use a zero-calorie sweetener, simply use the same amount of granulated sugar instead.
- Glaze: I used honey as the glaze, but you can use apricot glaze or even Maple syrup or agave. The whole idea is just to make the fruit nice and shiny when it comes out of the oven! And add some extra sweetness.
Tips and Tricks for Making The Best Puff Pastry Fruit Tart
- Par-baking the tart is crucial so that the layers can fully bake. Without parbaking, the heavy fruit on top can prevent the pastry from thoroughly rising and baking, which will make it gummy.
- Do not eggwash the edges because they will brown prematurely. They will get a nice shine if you put some honey on them after baking.
- Allow the tart to rest for about 15 minutes before slicing into it so the custard can set. However, you can glaze it with the honey while it is still warm.
- Store any leftovers in the refrigerator. I suggest reheating it in the air fryer or oven rather than the microwave so the puff pastry can become crisp again and not soggy.
Related Recipes
Weight Watchers Puff Pastry Fruit Tart
Ingredients
- 1 Thawed puff pastry sheet, I used Pepperidge Farm brand
- 3-4 Stone fruit, sliced (peaches, plums, apricots, etc.)
- 2 tbsp Zero-calorie sweetener, use a 1:1 sugar replacement like monk fruit
- ¼ tsp Cinnamon
- ½ cup Part-skim ricotta cheese
- 2 Eggs
- 1 ½ tbsp Organic honey
Instructions
- Preheat oven to 400°F. Place the thawed puff pastry in between two layers of parchment paper and roll it out thinner. My rectangle was about 8 x 11.5 inches. Gently fold over the edges to create a small border.
- Whisk the eggs until nicely beaten, and then brush a layer of egg wash on the inside of the raw puff pastry dough. Dock the dough all over with a fork. Par-bake the pastry sheet for 10 minutes on a parchment-lined sheet pan.
- Meanwhile, make the ricotta filling by adding the ricotta, sweetener, and cinnamon to the remaining eggs from the egg wash. Slice all of your fruit and get it ready to go (you can drizzle some lemon juice over them if they start to brown).
- After removing the puff pastry from the oven, use a fork or knife to poke it all over. Since it will be puffy, you'll want to let the steam escape. After that, press it down gently with a fork to create a flat base. Allow it to rest for about 5 minutes so it's not scorching hot.
- Then, pour the ricotta filling into the base and spread it out evenly. Layer the stone fruit slices in a decorative fashion.
- Return the tart to the oven and bake for about 25-30 more minutes or until the ricotta custard is set and the puff pastry is thoroughly baked. You can check on it halfway through, and if you notice that the edges are already plenty brown, create a foil border to prevent them from browning further. You can also cover the entire thing if needed.
- After it comes out of the oven, glaze it with the honey by brushing or drizzling it on. Allow it to set before slicing it into 10 pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
