Blueberry Puff Pastry Tarts with Lemon Cream

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5 from 15 votes

Blueberry Puff Pastry Tarts with Lemon Cream

A light and flavorful company worthy dessert that's easily made ahead and assembled just before serving

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: French

Keyword: blueberry, lemon, puff pastry, tart

Servings:

Calories: 255kcal

Author: Tricia

Ingredients

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

For the blueberry sauce:

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

For the lemon cream:

2 ounces mascarpone cheese or cream cheese room temperature
2 tablespoons powdered sugar
½ cup whipping cream
¼ cup store-bought lemon curd or homemade lemon curd

For garnish:

¼ cup sliced almonds lightly toasted
powdered sugar for dusting

Instructions

Preheat oven to 400°F.
Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 ¼-by-3 inches each.
Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, about ½-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.
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.
In a small bowl combine the blueberries and honey. Set aside or refrigerate until ready to serve.
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.
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.

Notes

The pastry shells and lemon cream can be made up to 8 hours before serving. Store the baked tart shells lightly covered at room temperature.
I use Dole brand frozen wild blueberries for this recipe.
Leftovers will keep for up to two days refrigerated in a sealed container. But they won't be as pretty and the pastry not as crisp.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition