Blueberry Puff Pastry Tarts with Lemon Cream

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.

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

1. Preheat oven to 400F.
2. Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 1/4-by-3 inches each.
3. .......................................

for full recipes please see : www.savingdessert.com

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