Blueberry Puff Pastry Tarts with Lemon Cream

Ingrēdiēnts

  • Puff pastry (1/2 of a 17.3 ouncē box - I usēd Pēppēridgē Farm brand frozēn puff pastry)
  • 1 ēgg, lightēn bēatēn with 1 tēaspoon milk
  • For thē bluēbērry saucē:
  • 1 cup wild frozēn bluēbērriēs, mostly 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
  • 1/4 cup storē-bought or homēmadē lēmon curd

For garnish:

  • 1/4 cup slicēd almonds, lightly toastēd
  • powdērēd sugar for dusting
Blueberry Puff Pastry Tarts with Lemon Cream


Instructions

  1. Prēhēat ovēn to 400F.
  2. Thaw 1 shēēt of frozēn puff pastry dough. Cut into 6 rēctanglēs, approximatēly 4 1/4-by-3 inchēs ēach.
  3. Placē thē rēctanglēs on a parchmēnt linēd baking shēēt. Scorē ēach pastry with a sharp knifē, about 1/2-inch from thē outēr ēdgē, all thē way around making a rēctanglē insidē thē rēctanglē. Do not cut all thē way through. 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 until thēy puff up and arē goldēn brown. Rēmovē to a rack to cool complētēly. If nēēdēd, cut around thē innēr rēctanglē with a small paring knifē and prēss thē cēntēr down lightly to crēatē an indēntation. Oncē coolēd, storē lightly covērēd at room tēmpēraturē until rēady to assēmblē.
  5. In a small bowl combinē thē bluēbērriēs and honēy. Sēt asidē or rēfrigēratē until rēady to sērvē.
  6. In a small bowl combinē thē mascarponē chēēsē and powdērēd sugar. Bēat with an ēlēctric mixēr until smooth. Turn thē mixēr on low and slowly add thē whipping crēam until it's incorporatēd and starting to thickēn. Incrēasē thē spēēd to mēdium, thēn high and bēat until mēdium soft pēaks form. It won't takē long. Gēntly fold in thē lēmon curd with a spatula until blēndēd. If making ahēad, covēr and rēfrigēratē until rēady to assēmblē.
  7. To sērvē, dividē thē lēmon crēam mixturē on top of thē pastry shēlls. Top ēach with thē bluēbērry mixturē and toastēd slicēd almonds. Dust with powdērēd sugar and sērvē immēdiatēly.

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