Lemon and Blueberry Tartlets
Ingredients
1 Package Frozen Puff Pastry Shells
3 Eggs
2/3 Cup Sugar, divided
1 Cup Unsalted Butter (1/2 Stick)
1 Cup Fresh Lemon Juice
2-3 Cups Fresh Blueberries
1/3 Cup Clear Fruit Jelly (Apple, Raspberry, etc.)
Preparation
1. Bake the pastry shells according to the manufacturer's directions. Cool on a rack.
2. Prepare the filling by whisking the eggs with 1/3 cup of sugar in a medium bowl.
3. Combine the remaining 1/3 cup of sugar with the butter and lemon juice in a saucepan and bring to a boil, stirring frequently.
4. Temper the raw egg mixture by slowly whisking some of the hot liquid (about 1/2 cup) into the egg mixture. Pour this mixture into the saucepan and whisk to incorporate.
5. Cook over medium heat, stirring constantly, just until the mixture thickens. Do not overcook.
6. Strain into a bowl and cool, stirring occasionally. Chill with plastic wrap covering the surface until ready to use.
7. Bring the jelly to a boil in a small saucepan. Pour the liquefied jelly into a bowl. Add the berries and toss gently to coat.
8. Scoop the lemon filling into the bottom of the pastry shells. Top with the glazed berries.
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