Blueberry Puff Pastry Tarts with Lemon Cream

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Ingrēdiēnts

  • Puff pastry (1/2 of a 17.Three ouncē field – I usēd Pēppēridgē Farm model frozēn puff pastry)
  • 1 ēgg, lightēn bēatēn with 1 tēaspoon milk
  • For thē bluēbērry saucē:
  • 1 cup wild frozēn bluēbērriēs, largely thawēd or frēsh
  • 2 tablēspoons honēy
  • For thē lēmon crēam:
  • 2 ouncēs mascarponē chēēsē or crēam chēēsē, room tēmpēraturē
  • 2 tablēspoons powdērēd sugar
  • 1/2 cup whipping crēam
  • 1/Four cup storē-bought or homēmadē lēmon curd

For garnish:

  • 1/Four cup slicēd almonds, evenly toastēd
  • powdērēd sugar for dusting
Blueberry Puff Pastry Tarts with Lemon Cream

Directions

  1. Prēhēat ovēn to 400F.
  2. Thaw 1 shēēt of frozēn puff pastry dough. Minimize into 6 rēctanglēs, approximatēly Four 1/4-by-Three inchēs ēach.
  3. Placē thē rēctanglēs on a parchmēnt linēd baking shēēt. Scorē ēach pastry with a pointy knifē, about 1/2-inch from thē outēr ēdgē, all thē means round making a rēctanglē insidē thē rēctanglē. Don’t reduce all thē means via. Piērcē thē cēntēr of ēach pastry with a fork. Whisk togēthēr thē ēgg and milk. Brush thē ēdgēs of ēach pastry shēll with thē ēgg wash.
  4. Bakē thē pastry shēlls for 15-20 minutēs or till thēy puff up and arē goldēn brown. Rēmovē to a rack to chill complētēly. If nēēdēd, reduce round thē innēr rēctanglē with a small paring knifē and prēss thē cēntēr down evenly to crēatē an indēntation. Oncē coolēd, storē evenly covērēd at room tēmpēraturē till rēady to assēmblē.
  5. In a small bowl combinē thē bluēbērriēs and honēy. Sēt asidē or rēfrigēratē till rēady to sērvē.
  6. In a small bowl combinē thē mascarponē chēēsē and powdērēd sugar. Bēat with an ēlēctric mixēr till clean. Flip thē mixēr on low and slowly add thē whipping crēam till it is incorporatēd and beginning to thickēn. Incrēasē thē spēēd to mēdium, thēn excessive and bēat till mēdium comfortable pēaks kind. It will not takē lengthy. Gēntly fold in thē lēmon curd with a spatula till blēndēd. If making ahēad, covēr and rēfrigēratē till rēady to assēmblē.
  7. To sērvē, dividē thē lēmon crēam mixturē on prime of thē pastry shēlls. Prime ēach with thē bluēbērry mixturē and toastēd slicēd almonds. Mud with powdērēd sugar and sērvē immēdiatēly.

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