Blueberry Puff Pastry Tarts with Lemon Cream
Our easy Blueberry Puff Pastry Tarts have plenty of rustic charm and appeal.
They’re a beautiful combination of flavors and colors and so easy to make when using store-bought frozen puff pastry dough. Our recipe makes 6 individual tarts from one sheet of frozen puff pastry. I used half of a 17.3 ounce box of the Pepperidge Farm brand frozen puff pastry. This recipe can also be adapted to make larger, smaller, round or square tarts – whatever inspires you!
The thawed sheet of puff pastry is cut into six rectangles, approximately 4×3-inches each. Score the pastry with a sharp paring knife creating a rectangle inside the rectangle, but don’t cut all the way through. Pierce the center of each tart with a fork, then brush an egg wash around the edges to create a beautiful golden hue. The puff pastry tart is baked until golden brown, then cooled and stored at room temperature until ready to serve.
The lemon cream can also be made ahead and refrigerated until ready to serve. It’s made with mascarpone or cream cheese, a little powdered sugar, whipping cream and lemon curd. I used our favorite homemade Lemon Curd recipe found HERE. Our readers love it as much as we do so be sure to check it out.
Ingredients
Instructions
for full recipes please see : www.savingdessert.com
They’re a beautiful combination of flavors and colors and so easy to make when using store-bought frozen puff pastry dough. Our recipe makes 6 individual tarts from one sheet of frozen puff pastry. I used half of a 17.3 ounce box of the Pepperidge Farm brand frozen puff pastry. This recipe can also be adapted to make larger, smaller, round or square tarts – whatever inspires you!
The thawed sheet of puff pastry is cut into six rectangles, approximately 4×3-inches each. Score the pastry with a sharp paring knife creating a rectangle inside the rectangle, but don’t cut all the way through. Pierce the center of each tart with a fork, then brush an egg wash around the edges to create a beautiful golden hue. The puff pastry tart is baked until golden brown, then cooled and stored at room temperature until ready to serve.
The lemon cream can also be made ahead and refrigerated until ready to serve. It’s made with mascarpone or cream cheese, a little powdered sugar, whipping cream and lemon curd. I used our favorite homemade Lemon Curd recipe found HERE. Our readers love it as much as we do so be sure to check it out.
Ingredients
- Puff pastry (1/2 of a 17.3 ounce box - I used Pepperidge Farm brand frozen puff pastry)
- 1 egg, lighten beaten with 1 teaspoon milk
- For the blueberry sauce:
- 1 cup wild frozen blueberries, mostly thawed or fresh
- 2 tablespoons honey
- For the lemon cream:
- 2 ounces mascarpone cheese or cream cheese, room temperature
- 2 tablespoons powdered sugar
- 1/2 cup whipping cream
- 1/4 cup store-bought or homemade lemon curd
- For garnish:
- 1/4 cup sliced almonds, lightly toasted
- powdered sugar for dusting
Instructions
- Preheat oven to 400F.
- Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 1/4-by-3 inches each.
- Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Pierce the center of each pastry with a fork. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
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for full recipes please see : www.savingdessert.com
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