Flag Fruit Tarts are the ultimate bite-sized treat for your summer celebration! Whether you’re hosting a backyard BBQ or bringing a dish to a 4th of July party, these mini tarts are a festive, crowd-pleasing favorite—and they’re incredibly easy to make.
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Flag Fruit Tarts start with crisp, flaky pre-made phyllo tart shells, filled with a light and creamy mascarpone cheese filling that’s just the right amount of sweet. Topped with juicy fresh berries in red and blue, these patriotic treats look stunning and taste even better. One bite, and you’ll be hooked!
These adorable little fruit tarts can be made in less than 20 minutes. It’s perfect dish to make when you need a dish at the last minute! (Not that I’ve ever waited to the last minute to throw a dish together ;))
These fruit tarts start with frozen phyllo shells. I love these little shells! There’s endless filling possibilities! You can go sweet or savory. They make desserts and appetizers a breeze. The phyllo shells are my go to for an easy and quick appetizer or dessert.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Phyllo tart shells-You can find them in the frozen section at the grocery store by the pound cake and puff pastry. Or you can get them here if you can’t find them in your local store.
- Mascarpone cheese– a sweet and tangy Italian soft cheese that’s similar to crème fraiche or cream cheese; which you could substitute if you don’t have mascarpone.
- Powdered sugar– to add sweetness to the cheese filling, quickly sift it to make it fluffy
- Honey
- Lemon– zest and juice to brighten the filling
- Fresh berries– red and blue, use whatever berries you like! I used a mix of blueberries, blackberries, strawberries, and raspberries.
How to make it
- Crisp the Shells
Preheat your oven to 375°F. Arrange the frozen phyllo shells on a sheet pan and bake for 5–7 minutes until lightly crisped. Let them cool completely before filling. - Make the Filling
In a large mixing bowl, combine the mascarpone cheese, honey, and heavy whipping cream.
Sift in the powdered sugar.
Zest the lemon with a microplane (only the yellow part—avoid the bitter white pith) and reserve a pinch of zest for garnish. Add the remaining zest and the lemon juice to the bowl. - Whip It Good
Using a hand mixer, beat the mixture on medium-high speed until light, fluffy, and smooth.
Transfer the filling to a piping bag or a large zip-top bag with the corner snipped off. - Assemble the Flag
Arrange the phyllo shells on a serving platter into a rectangle shape to resemble the American flag. Pipe the lemon mascarpone filling evenly into each shell.
In the top-left corner, place 6 shells with blueberries to form the blue field of the flag. Use raspberries or strawberry slices in alternating rows with plain cream-filled shells to create red and white stripes. - Finishing Touches
Lightly dust the tarts with powdered sugar and sprinkle over the reserved lemon zest for a little extra zing and sparkle! - Serve and Enjoy
These are best served immediately, but you can make the filling in advance and refrigerate it in the piping bag until you’re ready to assemble.
Make Ahead Tip
You can bake the shells and prepare the filling up to a day ahead. Keep the shells in an airtight container at room temperature and the filling in the fridge. Assemble right before serving for the freshest taste and best texture.
So easy! You and your guests will love these! Change out the berries for different holidays or for any special event like a bridal or baby shower. They are versatile and great for any occasion!
Try These Next
- Patriotic Oreo Truffles
- Red, White and Blue Deviled Eggs
- Cherry Slab Pie
- Red, White and Blue Cupcakes
- Berry Angel Food Cake
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Flag Fruit Tarts
Equipment
Ingredients
- 2 boxes of phyllo tart shells 30 shells
- 8 ounces mascarpone cheese
- 1 tsp honey
- 2 tbsp heavy whipping cream
- 3/4 cup powdered sugar sifted
- 1 lemon Juice and zest
- Red and blue berries such as chopped strawberries raspberries, blueberries and blackberries
Instructions
- Preheat your oven to 375°F. Arrange the frozen phyllo shells on a sheet pan and bake for 5–7 minutes until lightly crisped. Let them cool completely before filling.
- In a large mixing bowl, combine the mascarpone cheese, honey, and heavy whipping cream.
- Sift in the powdered sugar.
- Zest the lemon with a micro plane (only the yellow part—avoid the bitter white pith) and reserve a pinch of zest for garnish. Add the remaining zest and the lemon juice to the bowl.
- Whip It Good: Using a hand mixer, beat the mixture on medium-high speed until light, fluffy, and smooth.
- Transfer the filling to a piping bag or a large zip-top bag with the corner snipped off.
- Assemble the Flag: Arrange the phyllo shells on a serving platter into a rectangle shape to resemble the American flag. Pipe the lemon mascarpone filling evenly into each shell.
- In the top-left corner, place 6 shells with blueberries to form the blue field of the flag. Use raspberries or strawberry slices in alternating rows with plain cream-filled shells to create red and white stripes.
- Lightly dust the tarts with powdered sugar and sprinkle over the reserved lemon zest for a little extra zing and sparkle!
- These are best served immediately, but you can make the filling in advance and refrigerate it in the piping bag until you’re ready to assemble.
Making these today . Can you add crushed pineapple to the mix?
yes, that sounds delicious!