These mini tarts made with Pepperidge Farm® Puff Pastry are perfect for spring entertaining. With a base of lemon curd and topped with fresh blueberries, they are easy to make and guaranteed to impress.
1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2: Roll out the thawed Pepperidge Farm® Puff Pastry sheet on a lightly floured surface and cut it into 6 equal squares.
3: Score a ½-inch border around each square (don’t cut all the way through), and dock the center with a fork.
4: Spoon about 1 -1 ½ tablespoons of the lemon curd into the center of each square.
5: Top each tart with a handful of blueberries.
6: Brush the pastry edges with egg wash.
7: Bake for 18–20 minutes, or until puffed and golden brown.
8: Cool slightly, dust with powdered sugar and add a sprig of mint (if desired) and enjoy!
