Burrata and Prosciutto Puff Pastry Tarts with Hot Honey & Citrus

Burrata and Prosciutto Puff Pastry Tarts with Hot Honey & Citrus

These Burrata and Prosciutto Puff Pastry Tarts will have everyone asking if you hired a caterer! 😉Buttery, flaky puff pastry squares baked until golden and piled high with creamy burrata, silky Prosciutto di Parma, bright citrus segments, crunchy pistachios, and fresh basil — all finished with a generous drizzle of hot honey and balsamic glaze. These elegant tarts come together quickly and look absolutely stunning, making them perfect for holiday entertaining, date night appetizers, or anytime you want to wow a crowd without spending hours in the kitchen.

Prep Time20

Cook Time18

Chill time20

Total Time58

Course: Appetizer

Cuisine: Italian-American

Servings: servings

Calories: 270kcal

Author: Briana

Equipment

Ingredients

Pastry:

1 sheet puff pastry store-bought or homemade rough puff
1 large egg + splash of water for egg wash
All-purpose flour for rolling

Toppings:

8 ounces burrata cheese 1-2 balls
8-12 slices Prosciutto di Parma about 1 package, or 1-1.5 slices per tart
1 whole orange we use 2-3 varieties for color, blood orange, cara cara, navel, segmented
¼ cup pistachios roughly crushed
Fresh basil leaves
Hot honey for drizzling
Balsamic glaze for drizzling
Extra virgin olive oil for drizzling
Flaky sea salt
Fresh cracked black pepper

Instructions

Prepare the pastry:

If using store-bought puff pastry, make sure it's fully thawed. Roll to an even thickness (roughly ⅛–¼-inch). Cut the sheet in half, trim uneven edges, then cut into 8 equal squares (approximately 4x4 inches). Flour the surface to prevent sticking!
1 sheet puff pastry, All-purpose flour for rolling
Score a shallow border ½ inch from the edge of each square using a sharp knife. Dock the centers with a fork.
Arrange squares on a parchment-lined baking sheet. Refrigerate 15-20 minutes.
Preheat oven to 400°F. Brush borders with egg wash, avoiding the centers.
1 large egg + splash of water
Bake 15-18 minutes until puffed and deep golden. If centers rise too much, press down gently with the back of a spoon.

Assemble the tarts:

While pastry bakes, prep toppings. Segment citrus and bring burrata to room temperature (or warm in a bowl of water for 10-15 minutes).
Tear burrata into pieces and place in the center of each warm tart. Season with a pinch of flaky salt and cracked pepper.
Flaky sea salt, Fresh cracked black pepper, 8 ounces burrata cheese
Arrange citrus segments around the burrata. Drape prosciutto over the top in ruffly folds.
8-12 slices Prosciutto di Parma, 1 whole orange
Top with crushed pistachios and fresh basil.
¼ cup pistachios, Fresh basil leaves
Drizzle with hot honey, balsamic glaze, and olive oil. Finish with flaky salt and cracked pepper.
Hot honey, Balsamic glaze, Extra virgin olive oil
Serve immediately while the pastry is warm!

Video

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Notes

Recipe notes:

Storage: Best enjoyed fresh — the pastry softens as it sits. Leftovers can be refrigerated in an airtight container for up to 1 day. Re-crisp pastry in a 350°F oven for 5 minutes before adding fresh toppings.
Make ahead: Bake pastry squares up to 4 hours ahead and store at room temperature. Assemble just before serving.
Puff pastry: Store-bought works great — Dufour is our favorite (all butter and tastes almost homemade!). Pepperidge Farm works too. For extra-flaky layers, try our homemade rough puff pastry!
Burrata: Warming it slightly before assembling makes the center extra creamy when it hits the warm pastry. We like to do this by adding it to a bowl of warm water while the pastry bakes.
Citrus: Any combination works — use what looks fresh at your store.
Hot honey: Store-bought works great, or make our hot honey— it's easy and you can control the heat level.
Add crunch: Top with crispy prosciutto in addition to the fresh slices for the best of both worlds.
Nut-free: Omit pistachios.

Nutrition