Thanks to a sponsored partnership with Pepperidge Farm Puff Pastry, I have such a fun post for you today – complete with beautiful party ideas and a delicious mini tart recipe! If yo need some inspiration for your for your spring or summer events, this is it! Between Easter, Mother’s Day, and bridal or baby showers, there are so many occasions in the spring and summer that are perfect for brunch!I had the pleasure of attending a little local blogger brunch (hosted by Laura of Pink Cake Plate) featuring an array of amazing recipes using Pepperidge Farm Puff Pastry and beautiful spring decor! I love the painted mason jar vases! Look at all that food! We really got a feel for the versatility of using Pepperidge Farm Puff Pastry in the kitchen! Those flaky layers work well for appetizers, desserts (of course) and even main dishes!! There were savory dishes like Chicken Carbonara Pot Pies and all kinds of sweet goodies. How about some homemade black current cheese danishes? Or, fruit tartlettes…or churro-style bites?!? YUM! By far though, the biggest hit of the party were the amazingly creative puff pastry salad bowls!! They looked like little baskets sitting at each place setting! Such a great idea! Each guest got a package of Pepperidge Farm Puff Pastry to bring home. Truth be told, I’d never worked with puff pastry before. But, I was excited to try a recipe with it! Since lemon raspberry is my most favorite flavor combination (and perfect for spring/summer), I decided to give some little pastry tarts a whirl! I actually don’t like the dense shortbread crust of traditional tarts as well. And, since Pepperidge Farm Puff Pastry is made with the same basic ingredients as pie pastry, I knew it would taste great. The difference is that puff pastry dough is folded multiple times to create layers. When baked, steam makes the layers rise about 8 times higher!! I used a mini muffin tin to make our little puff pastry tart shells. Once the Pepperidge Farm Puff Pastry had thawed, I simply unrolled it and used a biscuit cutter (circle cookie cutter – about 2″ diameter) to cut circles out of the dough. Since this is puff pastry, the dough is going to puff up while baking! The solution is to press the centers down with a spoon as soon as they come out of the oven! Then you fill those little pastry shells with the delicious lemon filling, a raspberry, and a dusting a powdered sugar! The end results are so pretty (perfect for spring) and SOOooooo tasty!!! Here’s the easy recipe:
- 1 Package Pepperidge Farm Puff Pastry Sheets (2 sheets in 1 box)
- 1 egg, beaten
- 1 C lemon curd (or lemon fruit filling)
- 1 C whipped cream (homemade or your favorite brand)
- 24 raspberries
- *powdered sugar (optional for dusting)
- Remove Pepperidge Farm Puff Pastry to thaw according to package directions.
- Preheat oven to 400 degrees.
- Once thawed, unfold the dough onto a lightly floured surface.
- Using a pastry brush, lightly brush the dough with the beaten egg.
- Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet).
- Place cut circles into the mini muffin tin pan cups. Gently stab the bottoms with a fork.
- Bake at 400 for about 15 minutes (until the pastry starts to become golden brown).
- While the dough bakes, prepare the lemon filling. In a small bowl, stir together the lemon curd and whipped cream until well combined (you should end up with a light yellow color & creamy texture).
- Remove pans from the oven and immediately press down the centers of the dough with a spoon to create wells.
- Fill with a spoonful of the lemon filling. Top with a raspberry & a dusting of powdered sugar!
Yum! These are SO good and so easy to make! The boys could hardly wait for me to get pictures done so they could have a treat! I love that they are bite-sized too! Perfect for a little sweet treat! I plan to make them again for Easter!
Disclosure: This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry. All opinions, photos, and recipe idea are entirely my own.