Jolene's Recipe Journal

My plan for today's recipe was to keep it super simple. Lemon tartlets topped with raspberries, 4 ingredients, don't even need to turn on the oven.  That was derailed when I discovered I couldn't get my hands on the ready to serve phyllo dough cups.  I ran around to a few stores, even had my husband searching but the best I could come up with were Pepperidge Farm puff pastry shells.

They come 6 to a package and he picked up 4 packages for me.  I started off doing them 6 at a time but then moved them to a sheet that would hold 12.  Be sure to keep any that you're not baking in the freezer until they are ready to go into the oven. 

I got a pretty decent puff out of them. I know we were super careful getting them from the store to home, putting them in a cooler with ice packs but they could have varied in temp anywhere between the factory and the grocery door.

Once they are cooled, grab a spoon and very carefully lift out the center disk.  I ran it all around the edge and it popped right out.  You can save these to top the cups later if you like.

This leaves a nice well to fill.  I've made lemon curd from scratch before and you're certainly welcome to do that but I just grabbed a 3.4oz package of Jell-O instant pudding and pie filling.  You whisk it with 2 cups of milk for 2 minutes and pour it into the shells

The raspberries in my pickup order were terrible but luckily the strawberries were good.  We're picking our own blueberries right now plus a few blackberries too.

Add as much fruit as you like. I did a few slices of strawberries and then some blueberries. I didn't overload them because I still wanted the lemon filling to be visible.

You can use the lids that you set aside to make a topper. Whipped cream would be lovely on top as well but I didn't have any on hand.  A dusting of confectioner's sugar might be nice as well.

Thank you again to Angie for hosting Summer Dessert Week, be sure to go and check out all of the other bloggers recipes using the links down below!

 

Welcome to this year’s Summer Dessert Week event hosted by Angie from Big Bear’s Wife. We've got  spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

 

Sno-Cone Cupcakes from Hezzi-D's Recipes Box

Cherry Crisp from A Day in the Life on the Farm

Easy Lemon Berry Puff Pastry Cups from Jolene's Recipe Journal

Peach Streusel Cake from Karen's Kitchen Stories

Banana Split Parfait in a Jar from Blogghetti

Glazed Drumstick Crumb Cake from Sweet ReciPEAs

Frozen S'Mores from Cheese Curd In Paradise

Choc Chip Brookie from Jen Around the World

Air Fryer Caramelized Pineapple Foster from For the Love of Food

Peaches and Cream Dessert Lasagna from The Spiffy Cookie

Summer Fruit Salad from Our Good Life