Blueberry Puff Pastry Tarts with Lemon Cream

Blueberry Puff Pastry Tarts with Lemon Cream – Bestrecipe005



  • 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

  • 1 cup wild frozen blueberries, mostly thawed or fresh
  • 2 tablespoons honey

  • 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

  • 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. Bake the pastry shells for 15-20 minutes or until they puff
    up and are golden brown. Remove to a rack to cool completely. If needed, cut
    around the inner rectangle with a small paring knife and press the center down
    lightly to create an indentation. Once cooled, store lightly covered at room
    temperature until ready to assemble.
  5. In a small bowl combine the blueberries and honey. Set aside
    or refrigerate until ready to serve.
  6. In a small bowl combine the mascarpone cheese and powdered
    sugar. Beat with an electric mixer until smooth. Turn the mixer on low and
    slowly add the whipping cream until it’s incorporated and starting to thicken.
    Increase the speed to medium, then high and beat until medium soft peaks form.
    It won’t take long. Gently fold in the lemon curd with a spatula until blended.
    If making ahead, cover and refrigerate until ready to assemble.
  7. To serve, divide the lemon cream mixture on top of the
    pastry shells. Top each with the blueberry mixture and toasted sliced almonds.
    Dust with powdered sugar and serve immediately.



This Recipe adapted from >>>> Click Here





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