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!
  • 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
  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. 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.
  4. For full instructions :

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