Best 2 Lemon Blueberry Petits Fours Recipes
Lemon Blueberry Petits Fours: A Delightful Treat for Every Occasion
Indulge in the delightful flavors of lemon and blueberry with these exquisite Lemon Blueberry Petits Fours. These bite-sized treats are a perfect blend of sweet and tangy, with a moist and fluffy sponge cake base, a zesty lemon curd filling, and a sweet blueberry buttercream frosting. Each petit four is elegantly decorated with a blueberry on top, making them a visually stunning addition to any dessert table.
The recipe includes detailed instructions for making the sponge cake base from scratch, ensuring a light and airy texture. The lemon curd filling is bursting with citrusy goodness, and the blueberry buttercream frosting adds a touch of sweetness and color.
This recipe also offers variations for those who prefer a gluten-free or vegan version of these delectable treats. The gluten-free version uses almond flour and oat flour instead of all-purpose flour, while the vegan version replaces the butter and eggs with plant-based alternatives.
With step-by-step instructions and helpful tips, this recipe makes it easy to create these elegant and delicious Lemon Blueberry Petits Fours at home. Whether you're a seasoned baker or a beginner, you'll find everything you need to impress your friends and family with these delightful treats.
LEMON-BLUEBERRY PETITS FOURS
These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
- Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
- Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
- Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
- Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
LEMON-BLUEBERRY PETITS FOURS
We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse the flour and sugar in a food processor to combine. Add the butter; pulse until the mixture resembles coarse meal. In a small bowl, lightly beat the egg yolk and ice water. With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
- Preheat the oven to 350°F. On a clean work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit the rounds into pans; press into the bottom and sides. Chill at least 30 minutes.
- Line the tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove the paper and weights. Continue baking until golden, about 10 minutes. Transfer to a wire rack to cool completely.
- Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
- Remove the tart shells from the pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
Tips:
- For a smoother batter, sift the flour, baking powder, and salt together before adding them to the wet ingredients.
- Do not overmix the batter, as this can result in tough petits fours.
- To prevent the petits fours from sticking to the pan, grease and flour the pan before baking.
- Bake the petits fours until a toothpick inserted into the center comes out clean.
- Allow the petits fours to cool completely before frosting them.
- To make the frosting, beat the butter and cream cheese together until smooth. Gradually add in the powdered sugar, lemon juice, and vanilla extract.
- To decorate the petits fours, you can use a piping bag fitted with a star tip to create swirls of frosting. You can also sprinkle them with lemon zest, chopped nuts, or edible flowers.
- Store the petits fours in an airtight container at room temperature for up to 3 days.
Conclusion:
Lemon blueberry petits fours are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be decorated to match any theme. With their bright lemon flavor and sweet blueberry filling, these petits fours are sure to be a hit with everyone who tries them.
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