I like to make a different baked treat for each morning we have guests. We recently had a wonderful couple who were staying for three nights. They had scones the first morning, chocolate croissants the next and I needed something new to fix for the third breakfast. I found a recipe for berry and lemon curd tartlets and they sounded perfect. I just LOVE Pepperidge Farm!
Lemon Raspberry Tartlets
Pepperidge Farm puff pastry
lemon curd, 1 teaspoon per tartlet
raspberries, 1 per tartlet (or three small blueberries)
1 egg for an egg wash
powdered sugar for dusting
Get the puff pastry from the freezer and allow to thaw until you can unfold the pastry. You want it to be very cold and stiff. Dust the counter with flour to prevent sticking and preheat the oven to 400°.
Place parchment paper or a silicone baking sheet on a cookie sheet.
You need two circle cutters for this. One slightly smaller than the other. I was able to get 4 circles from each pastry strip. Cut the inside of each circle with the smaller cutter, but don't remove it.. I placed the circles on the silicone (or parchment) and then made my second cut.
Be very careful not to cut the silicone. I had to use a blunt end of a wooden spoon on a few circles to release the pastry from the cutter. Be very careful not to press on the pastry too hard. It will affect how well the tartlet shell rises.
Whip up an egg with a Tablespoon of water and brush it over the circles. Bake for 13 to 15 minutes, or until tall and crispy brown. Remove and let cool completely.
Take a sharp paring knife and gently cut around the inside circle. Press the inner circle down to make a little pocket inside the tartlet. This is where you will place a bit of lemon curd.
I used purchased lemon curd and added a fresh raspberry on top.
I also tried a few blueberries on top. It made for a prettier presentation!
Dust with powdered sugar.
I also served fresh fruit with heavy cream whipped with a bit of sugar and vanilla extract. This kept our guests busy while I made the omelettes.
They were a hit with our guests who described them as "not too sweet and the flavors are nicely balanced." when asked for a review!
I have an idea to make this with Nutella and raspberries or strawberries. Or both. I can't wait for my next guests, so I can try it out for them.