
Lemon and Blueberry Tarts
Try this delicious lemon and blueberry tarts recipe for a tasty treat. Made with Jus-Rol shortcrust pastry and ready in just 25 minutes.
Quick Stats
Easy
12 Tarts
15 minutes bake time
Lemon and Blueberry Tarts
Try this delicious lemon and blueberry tarts recipe for a tasty treat. Made with Jus-Rol shortcrust pastry and ready in just 25 minutes.
Ingredients
- Jus-Rol™ Shortcrust Pastry Block
- 1 Egg
- 125g Mascarpone cheese
- 1/2 Lemon, juice and rind
- 75g Caster sugar
- Approx. 100 Blueberries (fresh)
- Icing sugar, to dust-optional
Equipment required
- 12 hole bun or jam tart tin
- Mixing bowl
- Whisk
- Sieve
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
- Unroll the pastry, cut out 12 discs and use to line the tin.
- Beat the egg, mascarpone, lemon juice and zest together with the sugar until creamy.
- Divide the blueberries between the pastry discs and top with the mascarpone mixture.
- Bake for 12 – 15 minutes until the pastry is pale golden and the filling is set.
- Serve warm or cold, dusted with icing sugar.