Prosecco-Poached Fruit Tarts with Lemon Cream

Campbell's Prosecco-Poached Fruit Tarts with Lemon Cream Recipe

Puff pastry shells are served with a creamy lemon filling and wine poached fruit to make a sophisticated and scrumptious dessert.

At a glance


15 min.


1 hr. 10 min.



Cook: 25 min.

Chill: 30 min.

Made With

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
2 medium peaches, pitted and diced
2 medium nectarine, pitted and diced
2 medium plums, pitted and diced
1/2 cup Prosecco or dry white wine such as Pinot Grigio
1/2 cup sugar
1/4 cup apricot preserves
1/2 of an 8-ounce package cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
6 mint sprigs (optional)

How to Make It

  • 1

    Prepare the pastry shells according to the package directions.

  • 2

    Heat the peaches, nectarines, plums, wine, sugar and preserves in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low.  Cook for 5 minutes or until the fruit is tender.  Remove the saucepan from the heat.  Cover the saucepan and refrigerate for 30 minutes or until the fruit mixture is cool.

  • 3

    Beat the cream cheese, butter, confectioners' sugar, lemon juice and lemon zest in a medium bowl with an electric mixer on medium speed until the mixture is smooth.

  • 4

    Spoon about 2 1/2 tablespoons lemon cream mixture into each pastry shell. Top each with 1/2 cup fruit mixture.  Garnish with the mint, if desired.  Serve immediately.

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  • Tip:  You can also try substituting orange juice and zest for the lemon juice and zest in this recipe.
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