Lemon Blueberry Tartlets

Indulge in the delightful flavors of summer by whipping up a batch of irresistible Lemon Blueberry Tartlets. These miniature treats are bursting with the sweet-tart taste of lemon curd and the lusciousness of blueberry and cream cheese filling, all nestled in a buttery, flaky crust. Perfect for any occasion, these tartlets are sure to brighten your day with every bite.

Try this Lemon Blueberry Tartlets recipe for yourself. Just follow the detailed baking instructions below, and, in no time at all, you’ll have an array of light, fruity treats that you can serve at your next seasonal get together.

Ingredients

• 1 Blueberry & Cream Cheese Butter Braid® Pastry
• 3/4 c. fresh lemon juice
• 3/4 c. sugar
• 1/2 c. unsalted butter
• 3 large eggs
• 1 tbsp. grated lemon zest

Step-By-Step Directions

1. The night before baking, set the pastry out to rise according to the package directions.
2. In a 2-quart saucepan, combine the fresh lemon juice, sugar, unsalted butter, eggs, and grated lemon zest.
3. Cook the mixture over medium-low heat, whisking constantly to prevent the eggs from curdling.
4. Continue cooking until the mixture starts to thicken and bubbles rise to the surface. This takes roughly 5-10 minutes.
5. Once thickened, remove the saucepan from the heat and set aside to cool. This will be your lemon curd.
6. Unbraid the pastry and separate the Blueberry & Cream Cheese filling from the pastry. Set the filling aside.
7. Preheat oven to 350°F.
8. Roll out the pastry dough very thinly. Cut out circles from the dough that are slightly larger than your tart skillets.
9. Using a fork, poke holes in each circle and place them in the tart skillets.
10. Bake for 10-14 minutes or until the dough turns golden brown. Once baked, allow to cool completely.
11. Fill each tart shell with a generous dollop of lemon curd, spreading it evenly.
12. Top the lemon curd with a dollop of the Blueberry & Cream Cheese filling. Enjoy!

Tips for Making Lemon Blueberry Tartlets

• Make sure, as you are heating up your lemon curd, that you allow the sugar to fully melt. Don’t rush the process, or you can scald or burn your curd.
• To shape your tartlets, use a mini cast iron skillet. These skillets can be found and ordered online. This is the link to the ones we used for this recipe: Mini Cast Iron Skillet (4 Count).
• For a little extra touch of sweetness, consider topping your tartlets with a dollop of whipped cream or sprinkle of powdered sugar.
• Lemon Blueberry Tartlets can last 2-3 days in the refrigerator when placed in an airtight container.