puff pastry fruit tarts with lemon curd whipped cream
Hey friends, summer is nearly over, and as usual my mind is already hurtling toward all the autumn recipes. Living on an apple and pumpkin farm means that it starts feeling like autumn in august already…ha!
But, I do have a couple more “summer-y” recipes for ya, including this puff pastry fruit tart. It can be customized so easily, and is honestly a delicious treat all year. We start with puff pastry (from the store, since I haven’t mastered laminated dough yet :P), then we do a layer of lemon curd swirled whipped cream, and then it gets topped with fresh fruit! Any fruit will do, I used some mixed berries that I had on hand. Top with a sprinkling of powdered sugar, or perhaps another dollop of whipped cream if you’d like. Easy to prepare ahead of time, but best assembled directly before serving, this dessert seems much fancier than it really is.
puff pastry fruit tarts with lemon curd whipped cream
yields: about 8 tarts
ingredients
1 sheets frozen puff pastry (10x10-inches)
1 cup (240 ml) whipping cream
1 tablespoon powdered sugar
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup (120 ml) lemon curd (or to taste)
fruit for topping (I used strawberries, raspberries, blackberries, blueberries)
optional: powdered sugar - for topping
directions
If making your own lemon curd, make this first and allow to cool completely in the fridge (see recipe below).
Next, prepare the puff pastry tarts. The frozen puff pastry sheet should thaw in the fridge before starting.
Preheat oven to 375 degrees F.
Roll out the 10x10-inch puff pastry sheet, and cut into about 8 pieces. My tarts were about 5x2-inches. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Use a fork to poke holes in the top of each tart (this helps the steam release so you don’t get a big bubble of air trapped in the dough), and then transfer to a parchment lined baking sheet.
Bake for 15-20 minutes, or until the puff pastry is golden brown. Remove and allow to cool.
Then prepare the lemon curd whipped cream.
In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. Use a spatula to gently fold in the lemon curd. Add more lemon curd if desired. Store in the fridge until ready to use.
To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Top with fruit. Sprinkle with powdered sugar and serve.
tips:
assemble tarts directly before eating, or they may get a bit soggy.
puff pastry freezes well, so if you have any baked tart shells leftover, freeze them for later in an airtight container.
make these tarts bigger or smaller depending on your preference, but note that the baking time may need adjusting. tarts are done when they are golden brown.
homemade lemon curd
ingredients
½ cup (120 mL) fresh lemon juice - about 3 to 4 lemons
1 tablespoon lemon zest (about 1 lemon)
½ cup (100g) granulated sugar, dependent on tartness level desired
4 large egg yolks
½ cup (113g) salted butter, cubed
To make the curd
Place a fine mesh sieve over a heatproof bowl, and set aside.
In a medium, nonreactive saucepan (stainless steel or enamel work well), combine all ingredients and heat on medium low. Whisk continuously to keep eggs from cooking separately. Cook the mixture until it starts to thicken, and the whisk starts leaving trails, about 10 minutes.
The curd should be done when the first bubble appears on the surface, and has reached 170 degrees F. If it has not thickened after 10 minutes, simply turn the heat up slightly, and keep cooking. Remove from heat and strain through the prepared fine mesh sieve to remove any stray egg whites if necessary, and to remove the lemon zest for a perfectly smooth curd. Allow to cool to room temperature before transferring to an airtight container in the fridge. Place a layer of plastic wrap on top of the curd to keep a film from forming if desired. Keep refrigerated until ready to serve. Curd will keep up to one week in the fridge.
Note:
Using a reactive saucepan such as aluminum or unlined copper can cause the acid from the lemons to discolour and have an unappetizing metallic taste, so be sure to use a non-reactive saucepan and utensils. Stainless steel or enameled cookware are good choices.
happy tart making!
