One downside of not dining out during a pandemic is no gourmet brunch. You know, the ones where you order the most amazing main dish, but then it comes with not only bottomless mimosas, but a basket of homemade pastries. I usually don’t crave these sweet treats, but when you haven’t had one in over six months, you need to take matters into your own hands and learn how to make them. Provided I’m not a morning person though, I needed to figure out a shortcut so that we were actually enjoying these breakfast pastries before dinner. Lucky for all of us, Frozen Puff Pastry is absolutely delicious and easy to work with. The combination of the fresh blueberries with the lemon curd is ammmaaazing. No extra sugar is needed in this dish as there is enough sweetness in the curd. You can always make your own lemon curd, but I opted to go with a jar from Trader Joe’s. So easy and beyond delicious. Just be sure to make extras as no one can just eat one!
Makes 6 Pastry Tarts
- 1 Sheet Frozen Puff Pastry
- 6 tbsp Lemon Curd
- 1 quart Fresh Blueberries, about 20 berries per tart
- 1 Egg White
Preheat the oven to 400 degrees. Defrost one sheet of frozen Puff Pastry as per the instructions on the box. Place the pastry dough on a large baking sheet lined with parchment paper or Silpat. Slice the dough into six equal sized rectangular pieces, spacing them at least 1-inch apart.
Carefully score the dough by cutting a smaller rectangle into each piece, leaving a 1/2-inch border from the edges. Do not cut all the way through the pastry. Then poke a couple shallow holes in the middle of each pastry.
Brush each outside border of the pastry with the egg white. This will give the pasty a beautiful, golden brown.
Inside the border of each pastry, place a dollop of the lemon curd & spread and then top with the blueberries. Bake for 10-12 minutes or until the edges are golden brown & puffed. Serve warm, but they are still tasty at room temperature.
Store in an airtight container for up to one-day. Reheat in the oven at 350 & reheat for 5 minutes, watching so that the edges don’t burn.