Easy Fruit Flan/Torta

Puff pastry is easy when you buy the ready made sheets in the grocery freezer. This delightful pastry dessert uses a circle of puff pastry topped with a Cheese Cake type filling.
Once baked it is finished with ripe, seasonal fruit and an apricot glaze.

Preheated oven 375F 20-25 minutes.

  • 1 package of frozen puff pastry, thawed in fridge.
  • 1 package of cream cheese room temperature.
  • 1/2 cup dairy sour cream.
  • 1/4 cup sugar.
  • 1 large egg, separated.
  • 1 tsp fine zest of lemon rind.
  • Sliced fresh fruit, (strawberries, blueberries, raspberries).
  • 1/3 cup apricot preserves
  • 2 Tbsp kirsch or apple juice


  1. Whip together soft cream cheese, sugar,egg yolk, and lemon zest.
  2. Roll out puff pastry to 10-1/2 ” circle.
  3. Cut a 1″  strip from around the outer edge and reserve.
  4. Place pastry circle on a greased cookie sheet, brushing 1″outer edges of pastry with lightly beaten egg white. This is now about a 9″ circle.
  5. Place reserved pastry strip on outer edge and press lightly to form a raised edge, trimming off any excess.
  6. Fill circle with cream cheese mixture, leaving the raised border free.
  7. Bake at 375F 25-30 minutes or until pastry edges are lightly browned and filling has risen and is pale golden. (filling will drop as it cools). Completely cool on a cake rack.
  8. Arrange sliced fruit on top over filling; warm the preserves and liquor, press through a fine sieve and brush over top of fruit. Easy and impressive!
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