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Blackberry + Key Lime is a wonderful combination. I vote we make it the next big thing. Move over lemon raspberry, blackberry key lime is coming to town.
Last week, thanks to Pepperidge Farm, I was introduced to these delightful puff pastry cups. Aren’t they cute? More on those in a minute. First I want to talk to you about the time that I had to talk in front of a big group of bloggers and pretend I was doing it without almost having an anxiety attack.
{Photo Credit: The Food Charlatan}
Do I look calm and collected? I sure didn’t feel it. Last week I was asked to host a BBQ at a fellow blogger’s home in honor of Pepperidge Farm Puff Pastry. I jumped at the chance because I love that product but then I realized that, as a hostess, I had to, you know. Be a hostess.
You guys know me by now. I’m an introverts introvert. If I don’t know you chances are I won’t talk to you. Stick me in a room with people I don’t know and there will be lots of uncomfortable silence I do not know how to fill. So when the other hostess said, “And now Dorothy will say a few words,” I wanted to flee.
But I didn’t. I spoke words. Out loud. In front of other people. I didn’t burst into flames. I probably stuttered and gestured with my Italian talking hands a little too much. I can guarantee there were a couple of “uhs” and “likes” thrown in for good measure. I’ll pretend everyone thought I sounded good.
There is a reason why I blog. (Can I get a heck yeah?)
Okay, back to the wonderful combination of blackberry and key lime.
There’s just something about the tartness of key limes and the sweetness of the berries that are fabulous together. Have you ever had a blackberry margarita? That’s what got me to thinking about this combination in the first place. Citrus and berry have always gone together, wether in drink or tart form!
You’re going to jaw-drop when I tell you this next part: these tarts have only 3 ingredients.
Blackberries.
Lime Curd. (Which you can make using key lime juice or buy at the store, your choice!)
And Pepperidge Farm Puff Pastry Cups.
Have you ever used the cups before? I’ve only ever used the sheets, and only at the holidays. That’s when we naturally think about puff pastry, but as I found out last week, it’s good for recipes all year long. It’s even good for an old fashioned BBQ. My favorite table was the pie table, obvi.
Mini pies, hand pies, strudel, push pops, all with puff pastry. You can turn all of your ordinary potluck desserts into extraordinary ones with this flaky crust. Check out the freezer section of your grocery store next time you’re there and look for the Pepperidge Farm Puff Pastry Sheets, Cups, and Shells. Look at how many things you can make with them beyond the appetizer or croissant.
One last shot from the party – the group of us:
Okay, now I’m going to get down to business and tell you how to make these tarts.
Bake. Assemble. Eat.
Yes, they are that easy!
The puff pastry cups come in a pack of 24, which I love because then I can make however many I need. If I’m only having 4 people to dinner I can make 8 tarts. They’re great for portion control that way.
I used my favorite lime curd recipe as the filling in these tarts. I used key lime juice (from the bottle) as the base of the curd. That curd literally takes about 10 minutes to make. You can even whip it up while the puff pastry is baking or make it up to 3 days ahead of time. Or, do what I normally do: buy a jar at the store. Semi-homeade at it’s finest!
Simply top the filled tarts with a blackberry and you have a bite of heaven. Tart, sweet, and crunchy from the pastry, these are the perfect party bite.
What would you fill your Pepperidge Farm Puff Pastry with?
Blackberry Key Lime Tarts
Ingredients
- 1 box Pepperidge Farm Puff Pastry Cups see note
- 1 recipe Homemade Lime Curd or a jar of lime curd from the store
- Fresh Blackberries
Instructions
- Note: make as few or as many of these as you want. The package of puff pastry comes with 24 cups, bake however many you need. One recipe of lime curd will make more than you need for an entire package.
- Bake puff pastry cups according to package directions (at 400°F for about 15-20 minutes, then press the center down with a wooden spoon). Let cool for 5 minutes.
- Fill with lime curd and top with a fresh blackberry. Best if served the day they are made, but the lime curd can be made up to 3 days ahead of time and stored in the refrigerator.
Recipe Nutrition
Find Pepperidge Farm on Facebook.
This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry. All opinions are my own.
First off: HECK YEA. I totally blog because I am a MAJAH introvert too. I feel ya.
I also feel these tarts. Feel that they should go into my face that is! Lime, blackberry and puff pastry? YES PLEASE.
Looks like you had such a great BBQ! Pinned!
Sounds like you had a fantastic trip, Dorothy! And these blackberry tarts are just gorgeous! I agree, this dessert should definitely take over all other flavors. Pinned!
Sounds like a winning flavor combination for sure!
I love blackberries and key lime…I don’t know why I’ve never had a blackberry margarita. Maybe my future will be filled with beaches, margaritas, and the sun. 🙂 A girl can dream. Dorothy, I love how easy this recipe is. I’m looking forward to trying these soon!
When I was a kid, my mom used to make this tuna cream sauce for pasta or to put over mashed potatoes or…wait for it…in Pepperidge Farm puff pastry cups! No lie. It was one of my favorite dinners. I wasn’t that into the tuna part, but it was worth it to eat the cups. And to eat the tops that you pull out of the cups, too.
I’m sure they’re much better with dessert. Especially key lime, which I love in anything. I think your blackberry/lime idea is pretty awesome!
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