***I am a Pampered Chef Consultant – please contact me by clicking any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef. Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source. Let’s get cooking!
Subscribe below to get emails whenever I share new recipes and tutorials!
Creamy, tart and sweet lemon curd sits in a buttery tartlet, topped with fresh berries. These Lemon Berry Tartlets from Allrecipes are the perfect dessert to brighten everyone’s day!!
I first made this dessert last month, for my friend, Theresa, who was celebrating her 25th anniversary as a business owner, and they were a hit!
Back to the recipe – I used the Easy Lemon Curd Recipe I posted last week to fill the tartlets, but you could always used a different filling of your choice, custard or perhaps jam, I think any of these would be terrific. Whatever filling you choose, this recipe is incredibly easy to make.
I baked the tartlets on my Stone Bar Pan:
Stone Cookie Sheet
Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.
Natural Clay Cookware
Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!
Click here to get your Stone Bar Pan today.
Let’s jump right in!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon all-purpose flour for dusting
- 1 egg, beaten
- ⅓ cup lemon curd
- 6 fresh blackberries
- 6 fresh raspberries
- 1 tablespoon confectioners’ sugar for dusting
Instructions
Preheat oven to 400°F/200⁰C.
Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.
Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
Place pastry rounds on baking stone, then brush with the beaten egg.
Bake 13-15 minutes, until golden brown and puffed. Cool completely prior to filling (this took about 10 minutes for me).
Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly). Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners’ sugar.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Here’s the scoop on all our March 2026 Host and Guest specials!!
APRIL – New Spring Finds – Shop our newest and coolest kitchen tools!
Made to Last. Meant to Love. Save on our best sellers!
For HOSTS – Get 60% off any product or set—including new products! See details.
Hosting a party is the perfect way to treat yourself to must-have kitchen tools, and find gift-worthy sets for upcoming celebrations! 👉 Ready to plan your in-home or virtual party? Click here to get started:
👇
🎁GUESTS GIFT WITH PURCHASE 🎁
- Spend $90 – Get a $15 account credit on your next order!*
- PLUS – FREE STANDARD SHIPPING with any $150 purchase. Offer ends April 30th. See details.
🎉 Don’t wait—these deals won’t last! 🎉
I’d love to hear from you! Please drop a comment below or send me a direct message to place an order or schedule your in-home, virtual, or catalog party with me. I’m excited to help you earn some fantastic FREE and discounted products!
Lemon Berry Tartlets – Allrecipes
Equipment
Ingredients
- 1 sheet frozen puff pastry not thawed
- 1 tbsp all-purpose flour for dusting
- 1 egg beaten
- ⅓ cup lemon curd
- 6 fresh blackberries
- 6 fresh raspberries
- 1 tbsp confectioners’ sugar for dusting
Instructions
- Preheat oven to 400°F/200⁰C.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3minutes. Use a 2-inch round cookie/biscuit cutter to cut out 12 round pieces.
- Use a slightly smaller round cookie/biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
- Place pastry rounds on baking stone, then brush with the beaten egg.
- Bake 13-15 minutes,until golden brown and puffed. Cool completely prior to filling (this took @10 minutes for me).
- Cut around the small inner circle of each pastry round and gently push it down (I used the flat end of my Cake Tester to do this perfectly).
- Fill each tartlet with lemon curd and top with a blackberry or raspberry. Use Powdered Sugar Shaker to dust with confectioners' sugar.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
Published by