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 dear friend, Theresa, who was celebrating her 25th anniversary as a business owner, and they were a hit! Shameless plug, if you need the BEST CPA/CFA, you can connect with Theresa here – she’s one of the most ethical people I know and, after all, everyone needs ethics in accounting!
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!
MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!
GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!
Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!
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.
