Sharing is caring!

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.

This post contains affiliate links

Flag Fruit Phyllo Tarts

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.

Flag Fruit Phyllo Tarts

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!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finishing Touches
    Lightly dust the tarts with powdered sugar and sprinkle over the reserved lemon zest for a little extra zing and sparkle!
  6. 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.
Flag Fruit Phyllo Tarts

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

For more video, kitchen hacks, recipes and ideas follow me on Pinterest, Facebook, TikTok, and Instagram.

Did you make this recipe? Share and tag me @StephGigliotti, I would love to see it!

Flag Fruit Phyllo Tarts
Prep Time: 10 minutes
Cook Time: 4 minutes
assembly: 10 minutes
Total Time: 24 minutes

Flag Fruit Tarts

Flag Fruit Tarts are the perfect addition to your summer party! They are the perfect one bite dessert or appetizer and are so easy to make in less than 20 minutes!
Print Pin Rate
Servings: 30 shells

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.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.03mg
Did You Make This Recipe?Let me know! Tag @StephGigliotti

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating