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When summer berries come into season, dessert making just seems so much easier.
It might be something as simple as tossing them on top of a bowl of premium vanilla ice cream or digging out your favourite pie and tart recipes.
It’s the latter that is the focus of today’s recipe.
The filling for the tarts is a simple one that includes cream cheese, an egg and some lemon and vanilla.
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This gets topped with a spoonful of fresh blueberries and if you want a slightly sweeter rendition, you can sprinkle the berries with a bit of extra sugar before baking.
Make your favourite sweet pastry for these tarts, or to save time you can purchase ready-made tart shells or puff pastry. This recipe is intended to be flexible.
And yes, you can substitute other berries – just be mindful of what works with the lemon.
Here’s to the simplicity of summer.
Blueberry Lemon Tarts
(Makes 12)
8 oz. (250 g) cream cheese
1/4 cup (50 ml) white sugar
1 egg
1 tsp. (5 ml) vanilla
Zest of 1 lemon
2 tsp. (10 ml) lemon juice
1 cup (250 ml) blueberries
12 homemade or store-bought tart shells (or puff pastry)
Directions:
1. Remove cream cheese from the fridge at least 30 minutes before you plan to make the filling.
2. Preheat oven to 400F (200C)
3. Place cream cheese in a bowl. Using an electric hand mixer, beat until smooth.
4. Add sugar and beat until the sugar is completely incorporated.
5. Add egg, vanilla, lemon zest and lemon juice. Beat until smooth and creamy.
6. Line a muffin or tart tin with your homemade pastry or place prepared tart shells on a baking sheet.
7. Divide filling among the tart shells.
8. Top each with a heaping tablespoon of blueberries.
9. Place in the oven and bake for 15-20 minutes or until the pastry is light golden.
Options:
- Dust a little bit of white sugar on the blueberries before baking.
- Garnish tarts with a bit of lemon zest that has been combined with a small amount of sugar.
- For a richer tart, use a pastry that is closer to a shortbread.
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