Blueberry Puff Pastry Tarts with Lemon Cream Recipe

They’re a beautiful aggregate of flavors and hues and so smooth to make whilst the use of store-offered frozen puff pastry dough. Our recipe makes 6 character brownies from one sheet of frozen puff pastry. I used half of a 17.three ounce container of the Pepperidge Farm brand frozen puff pastry. This recipe also can be tailored to make larger, smaller, spherical or rectangular tarts – anything evokes you!


The lemon cream also can be made in advance and refrigerated until ready to serve. It’s made with mascarpone or cream cheese, a little powdered sugar, whipping cream and lemon curd. Blueberries and lemon are a incredible duo, but strawberries, raspberries or blackberries might be tremendous too. Frozen blueberries will make more syrupy juice than sparkling so you might also need to ruin a few clean berries, if using, while mixing with the honey.


Eventually, frozen wild blueberries and a little honey are combined for a delicious fruit topping that compliments the lemon cream beautifully. i really like the smaller wild blueberries for this recipe, but feel unfastened to use sparkling or something you have reachable.

Substances

  • Puff pastry (half of a 17.three ounce field - I used Pepperidge Farm logo frozen puff pastry)
  • 1 egg, lighten crushed with 1 teaspoon milk
For the blueberry sauce:
  • 1 cup wild frozen blueberries, by and large thawed or sparkling
  • 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-sold or selfmade lemon curd
For garnish:
  • 1/four cup sliced almonds, gently toasted
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 400F.
  2. Thaw 1 sheet of frozen puff pastry dough. reduce into 6 rectangles, about 4 1/4-with the aid of-3 inches each.
  3. area the rectangles on a parchment lined baking sheet. score each pastry with a sharp knife, about half of-inch from the periphery, all of the way round creating a rectangle in the rectangle. Do not cut all of the manner via. Pierce the middle of every pastry with a fork. Whisk collectively the egg and milk. Brush the edges of every pastry shell with the egg wash.
  4. Bake the pastry shells for 15-20 minutes or till they sing his own praises and are golden brown. remove to a rack to cool completely. If needed, cut across the internal rectangle with a small paring knife and press the center down lightly to create an indentation. once cooled, keep lightly protected at room temperature till equipped to collect.
  5. In a small bowl combine the blueberries and honey. Set apart or refrigerate till prepared to serve.
  6. In a small bowl integrate the mascarpone cheese and powdered sugar. Beat with an electric powered mixer till easy. flip the mixer on low and slowly upload the whipping cream till it's integrated and beginning to thicken. growth the speed to medium, then excessive and beat until medium tender peaks shape. It may not take lengthy. lightly fold within the lemon curd with a spatula till combined. If making in advance, cowl and refrigerate till equipped to gather.
  7. To serve, divide the lemon cream combination on top of the pastry shells. top every with the blueberry combination and toasted sliced almonds. dust with powdered sugar and serve without delay.


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