Despite the start of school here in Florida, the summer heat is still going strong and this Michigander has it engrained that summer is through Labor Day. So before we get to pumpkin spice and everything nice, I wanted to get one last taste of summer in. The combination of blueberry and lemon are one of my favorites, and this pastry elevates that flavor even more by adding raspberries. Whether you’re still lakeside or catching the early school bus, treat yourself and family to this sweet, burst of summer breakfast.
Ingredients
Makes 6 Pastry Tarts
- 1 Sheet Puff Pastry
- 6 tbsp Lemon Curd
- 1/2 quart Fresh Blueberries
- 1/2 quart Fresh Raspberries
- 1 Egg White
- Powdered Sugar for dusting
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 push 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, spread a dollop of the lemon curd and then top with the blueberries & raspberries. Bake for 10-12 minutes or until the edges are golden brown & puffed. Dust with powdered sugar. 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 for 5 minutes, watching so that the edges don’t burn.
A Party In my pantry 
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