In this collection, we've pulled together store-bought puff pastry recipes that put this essential to clever use, from breakfast options (like toaster pastries and waffles!) and snacks (pigs in blankets!), to lunches, hors d'oeuvres, dinners, and, yes, desserts (like peach pie, apple tart, and so much more). Turns out, the light and flaky dough, which you'll find in the freezer aisle, is a key building block for so much more than sweets. Stainless steel or enameled cookware are good choices.Although puff pastry may not rank quite as high as chicken stock and canned beans on your must-have food staples list, if you keep a package of it in your freezer, you’ll never be far away from a delicious dessert-or dinner, for that matter. 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. Curd will keep up to one week in the fridge. Place a layer of plastic wrap on top of the curd to keep a film from forming if desired. Allow to cool to room temperature before transferring to an airtight container in the fridge.
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. If it has not thickened after 10 minutes, simply turn the heat up slightly, and keep cooking.
The curd should be done when the first bubble appears on the surface, and has reached 170 degrees F. Cook the mixture until it starts to thicken, and the whisk starts leaving trails, about 10 minutes. Whisk continuously to keep eggs from cooking separately. In a medium, nonreactive saucepan (stainless steel or enamel work well), combine all ingredients and heat on medium low. Place a fine mesh sieve over a heatproof bowl, and set aside. ½ cup (100g) granulated sugar, dependent on tartness level desired ½ cup (120 mL) fresh lemon juice - about 3 to 4 lemons tarts are done when they are golden brown. Make these tarts bigger or smaller depending on your preference, but note that the baking time may need adjusting. Puff pastry freezes well, so if you have any baked tart shells leftover, freeze them for later in an airtight container. Sprinkle with powdered sugar and serve.Īssemble tarts directly before eating, or they may get a bit soggy. To assemble tarts: Spread a generous amount of lemon curd whipped cream on each tart. Use a spatula to gently fold in the lemon curd. Add in the powdered sugar, vanilla extract, and lemon zest, and mix until combined. In a medium mixing bowl, whip the whipping cream on high until medium peaks form. Then prepare the lemon curd whipped cream.
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.īake for 15-20 minutes, or until the puff pastry is golden brown. (If the puff pastry you are using is a different size, adjust sizes as needed) Make them bigger or smaller if you prefer. Roll out the 10x10-inch puff pastry sheet, and cut into about 8 pieces. The frozen puff pastry sheet should thaw in the fridge before starting. If making your own lemon curd, make this first and allow to cool completely in the fridge (see recipe below). Puff pastry fruit tarts with lemon curd whipped creamġ sheets frozen puff pastry (10x10-inches)ġ/2 cup (120 ml) lemon curd (or to taste)įruit for topping (I used strawberries, raspberries, blackberries, blueberries)
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