WHAT’S COOKIN’

Tasty Tarts

Lemony cream and blueberries atop puff pastry are great for dessert, but they’re even better for breakfast.

BY SANDI GRIGG | PHOTOGRAPHY BY JAMES STEFIUK

HHave you ever been served a plate of a dish that is so stunning that you hesitate to eat it? Well, this is that dish.

A puff pastry boat is filled with smooth, delicate lemon cream and topped with vibrant, marinated blueberries and almond slivers. It looks like it should be behind a glass case in a fancy pastry shop, but it came right out of my kitchen and, I promise, it is easy to make.

With these tarts, you aren’t sure if you should pick it up and bite it or cut it with a fork. Either is fine. My cotillion instructor from my younger years would scold me, but I prefer to pick them up and bite them. “It really is The flaky golden crust crunches under my teeth while the tart custard and bursts of blueberries a fabulous tantalizes my tastebuds. It really is a fabulous combination combination of textures and flavors. My spouse and I were entertaining another of textures couple at our new house, and I made these for and flavors.”dessert. After I cleared the dinner plates, I went to the kitchen to get the neatly plated tarts. I placed them on the table, and our guests were pleasantly surprised. Not too sweet and not too filling, these tarts make the perfect dessert. Those same qualities also make them perfect for breakfast. Paired with a robust dark blend of coffee, they make the perfect start to your day.

Blueberry Lemon Tarts

Makes 6 pastries

INGREDIENTS

1 large sheet or 8 oz. puff pastry 1 egg lighten beaten with 1 teaspoon milk

For the lemon cream:

2 oz. cream cheese at room temperature 2 tablespoons powdered sugar ½ cup whipping cream ¼ cup store-bought lemon curd or homemade lemon curd

For the blueberry sauce:

1 cup wild frozen blueberries, mostly thawed 2 tablespoons honey

For garnish:

¼ cup sliced almonds lightly toasted Powdered sugar for dusting Fresh mint sprigs

METHOD

Preheat oven to 400 degrees F. Cut one thawed sheet of puff pastry dough into six rectangles. Place the rectangles on a parchment-lined baking sheet. Score the perimeter of each pastry with a sharp knife (about ½-inch from the outer edge) making a rectangle inside the rectangle; do not cut all the way through. Then pierce the center of each pastry with a fork. This will allow the outer edges to puff up when baked while the center stays concave. Whisk together the egg and milk and brush the edges of each pastry shell with the egg wash. Bake the pastry shells for 15 to 20 minutes or until they puff up and are golden brown.

Remove and allow to cool completely. If the center puffed, press it down with your fingers, creating a sunken center. Once cooled, store lightly covered at room temperature until ready to assemble. In a small bowl combine the blueberries and honey. Set aside or refrigerate until ready to serve. In a small bowl combine the cream cheese and powdered sugar. Beat with an electric mixer until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high and beat until medium soft peaks form — it shouldn’t take long. Gently fold in the lemon curd with a spatula until blended. Evenly divide the lemon cream mixture on top of the pastry shells. Garnish each pastry with the blueberry mixture and toasted sliced almonds. Dust with powdered sugar and a sprig of fresh mint. Serve immediately.