Lemon Berry Tartlets4 Reviews
- Prep: 15 min
- Cook: 13 min
- Ready In: 28 min
“This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream.” - by Chef John
Original recipe yields 12 tartlets
- 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.
Amount Per Serving (6 total)
- 296 cal
- 17 g
- 32.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I've been looking for something to do with my one sheet of puff pastry, and this was perfect! The technique works great although I did have to let my dough thaw longer than 2-3 minutes to get it to op..." See moreen up. I made these lemon berry tartlets for an early Valentine dessert, and they looked very elegant. Can't wait to try it again using pudding or mousse or even flavored whipping cream."
"The puff pastry I used for this recipe needed to be completely thawed and rolled out before cutting, but turned out puffed and flakey as desired. It made about 2 dozen tartlets that I filled with lemo..." See moren curd. These are very simple to make and look very fancy. Definitely a good way to make use of leftover filling."
"Followed the directions exactly and it turned out wonderful! Just make sure you use something sharp to cut the dough. I didn't have a cookie cutter so I just used a glass. The pastries will puff be..." See moretter and more evenly if you slice through the dough instead of mashing through it."
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