Sunday, June 5, 2022

Tea time.....lemon curd with blueberries and marzipan apricot pastries

I love pastries, and make them at home to eat them fresh at breakfast is awessome!

With this amount of dough, I had 15 pastries


100g sugar

180g butter

400g of flour

1 egg

1/2 teaspoon fine salt

1 teaspoon vanilla essence or zest of 1 lemon

Mix all the ingredients, and if needed (I didn't need it) add one or two teaspoons  of water. Place it in the fridge for 30 minutes. With a rolling pin, flatten them to 3-4 mm, and place it in the mold of your desire. Freeze them, and bake them in a preheated oven at 350F for 15-20 minutes, or until golden brown.

I made two fillings, lemon custard and vanilla cream marzipan

Lemon custard

2 eggs plus 4 egg yolks

85g sugar

70g lemon juice

130g butter, unsalted

lemon zest

Mix everything except the butter, and cook it at low heat. When it has thicken, add the butter, and mix it well. Let it cool. Place the filling on the pastry shell, and decorate it with blueberries.

Vanilla Cream Marzipan

1 cup of milk

4 tablespoons of sugar

200 grams of almond grinded

1/2 teaspoon of almond essence

2 eggs and 2 egg yolks

40 grams of butter

Mix everything except the butter. Cook it until it is thick. Turn off the stove, and add the butter, mix it well and let it cool.  Place the filling on the pastry shell, and decorate it with apricots. I sliced apricots, and cover them with 2 tablespoons of sugar, and simmer it for 3 minutes. Enjoy!


1 comment:

  1. I am so impressed with those little lemon curd tartlets. The pastry was perfectly golden and the lemon curd so smooth. Absolutely right up my alley.