Lemon-Blueberry Petits Fours

These tiny tart shells filled with tangy lemon curd are topped with a sugar-dusted blueberry.

  • Yield: Makes 15

Source: Martha Stewart Living, April 2003


  • 1 1/4 cups all-purpose flour
  • 1 1/2 tablespoons sugar, plus more for blueberries
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 cup ice water
  • Lemon Curd for Lemon, Blackberry, and Meringue Parfait
  • 15 fresh blueberries
  • 2 teaspoons meringue powder dissolved in 2 tablespoons warm water


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Notes

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.


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