This recipe focuses more on the method for creating tiny tart shells out of puff pastry. Add whipped cream, chocolate mousse, or lemon curd to fill.
| Prep Time: | 15 mins |
| Cook Time: | 13 mins |
| Total Time: | 28 mins |
| Servings: | 6 |
| Yield: | 12 tartlets |
Ingredients
- 1 sheet frozen puff pastry
- 1 tablespoon all-purpose flour for dusting
- 1 egg, beaten
- ⅓ cup lemon curd
- 12 fresh blackberries
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- 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.
- Get the recipe for
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Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 123 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Used Chef John’s light lemon curd, and topped with raspberries. The tarts were extremely small. Okay as is, but guests preferred the larger (3″?) ones that I made with standard cookie cutters. I used two sizes of heart shaped cutters that were a big hit. Easy and delicious! Thanks.
Made it with Apricot pastry filling and sliced strawberries. Loved it. Directions were spot on!
We did not use the berries or confectioners sugar, but they still turned out great and have been a good tea time dessert!
I prepared this for Thanksgiving and it was a hit. The only change I had was that I replaced lemon curd with vanilla jello combined with lemon zest.
I made these awhile ago , didn’t make any changes, even had blackberries. They were very good, and easy to make. Yes, I will make them again!
Super easy and delicious. Will definitely make again.
Ok, I don’t make pastry dough. I haven’t made curd. And I used frozen berrys. But these are crazy easy and they go like hotcakes.
I will give this a 5 star because although mine rose, they were irregular in shape. But from reading other comments, it may have been because I used a glass and did not puncture the edges correctly. They looked very elegant and I will be making these on Christmas Eve and hopefully will find a proper cookie cutter.
I made this and I made the lemon curd to go inside of it. I only had strawberries on hand as my black berries aren’t ripe but they work just as good. We really enjoyed it.
I made these for Christmas to give to my neighbors. I used a melon ball tool to make the middle cutout; it was the perfect size to use with Xmas cookie cutters. I used sugar free vanilla Jello pudding mix and I decorated with a raspberry on each treat and slices of kiwi on the plate for red and green for Xmas.
I defrosted the pastry first, unrolled it flat and then put it in the freezer again for a few minutes so that it would cut better. But, for some reason my pastry didn’t puff up, perhaps the egg wash crust prevented the pastry from puffing? I’ll try it without the egg wash next time. Other than that, they’re lovely bite size desert.
These were a big hithit and easy to make. I served them with sliced strawberries and mint.
Very tart, but oh so delicious! I’d probably tone down the tartness since my wife won’t eat them otherwise.
I like it, looking good and I’m going to try it.
I tried this recipe and it was a hit. So simple!! I put a small dollop of whipped cream on top of the lemon curd and the blackberry on top of that. Include a sprig of mint leave and you have a very pretty presentation.
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 better and more evenly if you slice through the dough instead of mashing through it.
YUM. Stevie in particular LOVED this and wants it for her birthday! Made napoleons and larger tarts with berries and kiwi for nicer presentation. EASY!
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 lemon curd. These are very simple to make and look very fancy. Definitely a good way to make use of leftover filling.
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 open 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.