Reviewed: May 8, 2013

Followed the directions exactly and it turned out wonderful! Just make sure you use something sharp to cut the dough. I didn't have a cookie cutter so I just used a glass. The pastries will puff better and more evenly if you slice through the dough instead of mashing through it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

robyn

Reviewed: Mar. 6, 2013

YUM. Stevie in particular LOVED this and wants it for her birthday! Made napoleons and larger tarts with berries and kiwi for nicer presentation. EASY!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

halfenese

Reviewed: Feb. 25, 2013

The puff pastry I used for this recipe needed to be completely thawed and rolled out before cutting, but turned out puffed and flakey as desired. It made about 2 dozen tartlets that I filled with lemon curd. These are very simple to make and look very fancy. Definitely a good way to make use of leftover filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

zenriot

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Feb. 13, 2013

I've been looking for something to do with my one sheet of puff pastry, and this was perfect! The technique works great although I did have to let my dough thaw longer than 2-3 minutes to get it to open up. I made these lemon berry tartlets for an early Valentine dessert, and they looked very elegant. Can't wait to try it again using pudding or mousse or even flavored whipping cream.

Was this review helpful? [ YES ]
3 users found this review helpful