Berry Puff Pastry Tarts With Lemon Cream Recipes

BERRY PUFF PASTRY TARTS WITH LEMON CREAM

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
• Thaw 1 sheet of frozen puff pastry and cut into 12 squares. I like to use my pizza cutter but a sharp knife works too.
• Place the squares on the prepared baking sheet. Pierce the center of each pastry with a fork. Brush the pastry with water and sprinkle with sugar.
• Bake the squares in the preheated oven for 14-16 minutes or until they puff up and are golden brown. Do not underbake as you want them to be nicely browned. Remove from the oven, transfer the squares to a rack to cool completely. Set aside and store at room temperature until you're ready to assemble and serve the tarts.
• In a small bowl combine the berries and fruit; drizzle with a bit of honey to sweeten. Refrigerate until ready to serve.
• In a small bowl combine the cream cheese and confectioners' sugar with a stand or electric mixer. Add the cream and continue to beat until incorporated and the mixture begins to thicken. Increase the speed to high and beat until soft peaks form. Gently fold in the lemon curd and refrigerate until ready to assemble.
• Place a dollop of lemon cream on top of each pastry square. Spoon the fresh berries on top and dust with additional powdered sugar if desired. Serve immediately.

LEMON BERRY TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

LEMON BERRY TARTLETS (WITH PUFF PASTRY)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour.
• Allow to thaw for 2 to 3 minutes.
• Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
• Place pastry rounds on the prepared baking sheet.
• Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
• Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down.
• Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
• Dust with confectioners' sugar.