Name: Lemon Berry Tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 sheet frozen puff pastry; 1 tablespoon all-purpose flour for dusting; 1 egg, beaten; ⅓ cup lemon curd; 12 fresh blackberries; 1 tablespoon confectioners’ sugar for dusting

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Lemon Berry Tartlets are not only visually appealing but also bursting with fresh, vibrant flavors. The technique used to create the puff pastry shells is straightforward yet impressive, making this dessert a great choice for both novice and seasoned bakers. The balance between the tart lemon curd and the sweetness of the blackberries is perfect, and the light puff pastry adds the ideal texture. These tartlets are versatile, allowing you to fill them with a variety of fillings to suit your tastes. They’re also quick to prepare, with a total time of just 30 minutes, so you can enjoy a sophisticated dessert in no time.

Ingredients

1 sheet frozen puff pastry
1 tablespoon all-purpose flour for dusting
1 egg, beaten
⅓ cup lemon curd
12 fresh blackberries
1 tablespoon confectioners’ sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the frozen puff pastry sheet on a work surface dusted with flour. Let it thaw for 2 to 3 minutes.
Use a 1 ½ to 2-inch round cookie or biscuit cutter to cut out 12 pastry rounds. Place the pastry rounds on the prepared baking sheet.
Using a slightly smaller round cookie cutter, cut an inner circle into each pastry round, leaving the circles in place. Brush the pastry rounds with the beaten egg.
Bake in the preheated oven for 13 to 15 minutes, or until the pastry is browned and puffed. Let the tartlets cool completely before filling.
Once cooled, cut around the inner circle indentations on top of each pastry round. Gently push the cut pastry circles down.
Fill each tartlet center with lemon curd, top with a fresh blackberry, and dust with confectioners’ sugar.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Fillings: Instead of lemon curd, you can use chocolate mousse, whipped cream, or even custard for a different flavor profile.
Fruits: While blackberries work wonderfully, you can swap them for other berries like raspberries, strawberries, or blueberries.
Add a drizzle: For extra flair, drizzle a bit of melted chocolate or caramel over the top of the tartlets.
Make it citrusy: Try using lime or orange curd in place of lemon for a twist on the classic.

Storage/Reheating

These tartlets are best enjoyed fresh but can be stored in an airtight container for up to 2 days. If you’re storing them, make sure the puff pastry doesn’t get soggy. For longer storage, keep the puff pastry shells and filling separate until ready to serve. If you need to reheat the tartlets, warm the pastry shells in the oven at 350°F for about 5 minutes before adding the curd and fruit.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, you can certainly use homemade puff pastry if you prefer, though store-bought puff pastry makes the process quicker and easier.

Can I use other fruit instead of blackberries?

Absolutely! You can use any fresh fruit you like, such as raspberries, blueberries, strawberries, or even sliced kiwi for a tropical twist.

Can I make the tartlet shells ahead of time?

Yes, you can bake the puff pastry tartlet shells in advance and store them in an airtight container for up to 2 days. Just fill them with lemon curd and fruit just before serving.

What if I don’t have a round cookie cutter?

You can use any round object with the right size to cut out the pastry circles, such as a drinking glass or a jar lid.

Can I freeze these tartlets?

Yes, you can freeze the tartlet shells before filling them. After baking and cooling the shells, place them in an airtight container and freeze for up to 2 months. Thaw them before adding the curd and fruit.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd is a great option for this recipe. It saves time and still delivers that perfect tangy flavor.

Can I make this recipe without egg wash?

The egg wash helps the pastry turn golden and glossy, but if you prefer, you can skip it. The tartlets will still bake fine, but they may not have the same golden appearance.

How can I prevent the tartlet shells from puffing too much?

If the puff pastry rises too much in the center, gently press down on the inner circle after baking to create a well for the filling. You can also prick the centers lightly with a fork before baking to help prevent excessive puffing.

Can I use a different filling besides lemon curd?

Yes! These tartlets are versatile and can be filled with chocolate mousse, whipped cream, custard, or even a combination of your favorite fillings.

How do I make these tartlets more decorative?

To add extra decoration, consider garnishing with finely grated citrus zest, edible flowers, or even a drizzle of chocolate or caramel.

Conclusion

Lemon Berry Tartlets are a simple yet elegant dessert that combines the flakiness of puff pastry with the vibrant flavors of lemon and berries. Perfect for any occasion, these tartlets are quick to prepare and offer endless possibilities for customization. Whether you stick with the classic lemon curd and blackberry combination or get creative with other fillings and fruits, this recipe is sure to become a favorite in your baking repertoire.

Lemon Berry Tartlets

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and elegant tartlets featuring a flaky puff pastry shell filled with tangy lemon curd and topped with fresh blackberries, perfect for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 sheet frozen puff pastry

1 tablespoon all-purpose flour for dusting

1 egg, beaten

⅓ cup lemon curd

12 fresh blackberries

1 tablespoon confectioners’ sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the frozen puff pastry sheet on a work surface dusted with flour. Let it thaw for 2 to 3 minutes.
Use a 1 ½ to 2-inch round cookie or biscuit cutter to cut out 12 pastry rounds. Place the pastry rounds on the prepared baking sheet.
Using a slightly smaller round cookie cutter, cut an inner circle into each pastry round, leaving the circles in place. Brush the pastry rounds with the beaten egg.
Bake in the preheated oven for 13 to 15 minutes, or until the pastry is browned and puffed. Let the tartlets cool completely before filling.
Once cooled, cut around the inner circle indentations on top of each pastry round. Gently push the cut pastry circles down.
Fill each tartlet center with lemon curd, top with a fresh blackberry, and dust with confectioners’ sugar.