Mini Blueberry Tarts with Lemon Curd

🧂 Ingredients

• 1 cup fresh blueberries
• 2 sheets frozen puff pastry

  thawed
• 1/3 cup lemon curd

  homemade or store-bought
• egg wash

  (1 egg plus 1 tsp water) or milk or cream for brushing
• turabinado sugar

  for sprinkling
• confectioners' sugar

  for serving

Instructions

• 1 Wash and dry fresh blueberries and set aside.
• 2 Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• 3 Unroll a thawed but still cold pastry onto a sheet of parchment– this helps keep
  it from sticking. Use a rolling pin, if necessary, to slightly flatten the
  pastry.
• 4 Using a pizza wheel, pastry cutter, or a sharp knife, cut the pastry into equal
  size squares. I like to make 9 squares per puff pastry sheet. Then cut slits
  around the corners of the squares about 1/2-inch in from the edge.
• 5 Spoon a scant 1 teapsoon of lemon curd into the center of each square be careful
  not to overfill) and top with a handful of fresh blueberries. Lift the edges of
  the corners (where the cuts were made) and bring toward the middle. Pinch the
  pastry together and place a fresh blueberry in the center.
• 6 Brush tarts with an egg wash, cream, or milk and sprinkle with sugar. Transfer
  mini tarts to the baking sheet, leaving space inbetween wthe tarts.
• 7 Bake on the middle rack in the oven for 15 to 20 minutes or until golden and
  puffed.
• 8 Let cool and dust with confectioners sugar for serving.

Nutrition Info