Geometry House x Sarah Reed
If you follow me on instagram, you may have seen that I was finally able to share the project that I’ve been working on! I designed a mini Mother’s Day collection with Geometry House, my absolute favorite towel brand! To give you a little bit of background, I actually started out as a customer and was immediately hooked from the very first Geometry House towel that I tried. They are eco-friendly and made with recycled materials, they dry quickly and they come in the most beautiful designs.
A couple of years ago I started partnering with Geometry and have been sharing their towels on instagram ever since! This past February they asked me if I wanted to collaborate on a Mother’s Day collection and I immediately said yes. When I told my oldest daughter about it (she’s 13), she asked me if she could help. She’s a very talented artist and I had a feeling that this would be something that she’d want to be a part of. Together we came up with three designs and I absolutely love how they came out.
We have two floral designs that my daughter hand-drew and created the repeating pattern for. Our third design is a script “mom” that I wrote, my daughter created the repeating design for and added the heart to. For the background colors, we actually took colors from some of my favorite photos that I’ve taken of the girls. Every detail of this collection is so special to me, especially the fact that I was able to create a Mother’s Day collection with my oldest daughter who first made me a mom.
You can shop our designs, Daisy Duets, Pocket of Posies, and Love of Mom here. Our code SARAHR15 will always save you 15% on any Geometry order, site wide. Our designs are available on both tea towels and dish cloths. I hope that you love them!
Lemon Drop Daisies
To celebrate the release of our Geometry House collection, I wanted to create a recipe inspired by one of our designs. I’ve done this recipe before, but I switched the shape to go with my daisy towel. Lemon is the perfect spring flavor and these are so delicious. The flower shape is perfect for Mother’s Day or any other spring gathering.
The flower cutters that I used are part of a set that I found on Amazon. For these tarts, I used the second largest cutter from the set. For the center cut-outs, I used the smallest cutter from the set. I was able to fit fifteen flowers on my sheet of puff pastry. Each tart is made with three layers, so this yields five tarts total.
As seen on instagram here.
Tips For Working With Puff Pastry
Make sure to get the cream cheese mixed up before you start working with the puff pastry. I also like to have my parchment-lined baking sheet and an egg wash ready to go. The enemy of puff pastry is time and temperature, so you want to work quickly once you start to get into it and you don’t want to be working on top of or too close to the warm oven. Your best end result will always come from puff pastry that is still chilled when it gets to the oven.
One of my most frequently asked questions is whether or not these can be made ahead. I definitely think that puff pastry is best fresh from the oven. If that’s not possible, I don’t recommend assembling them and baking at another time. I would bake them off (follow the recipe through step 17), allow them to cool, and refrigerate in an air-tight container. When you’re ready to reheat and serve, put them back into the oven at 400 F for about 5 mins or so, then resume the instructions at step 18.
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Best Little Lemon Drop Daisy Puff Pastry Tarts
These lemon curd tarts are perfect for spring or Mother’s Day! They are made with puff pastry and lemon curd and can be made in any shape that you like.
5
servings45
minutes16
minutes334
kcal1
hour1
minuteKeep the screen of your device on
Ingredients
1 sheet puff pastry (see notes)
2 oz cream cheese (room temp/softened)
2 tbsp lemon flavored powdered sugar
1/2 tsp vanilla extract
1 egg beaten for egg wash
1/2 tsp lemon flavored powdered sugar for dusting
5 tbsp lemon curd
1 tsp frosting for the flowers on top
Directions
- Make the sweetened cream cheese filling. Combine softened cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix well with a fork until smooth. You want to make sure there aren’t any lumps of powdered sugar. Set aside.
- Add 5 tbsp of lemon curd to a small microwave-safe bowl and set aside.
- Beat one egg and grab your pastry brush so the egg wash is ready. (see notes)
- Preheat oven to 400 degrees F, set a rack in the center of the oven, and line a rimmed baking sheet with parchment paper.
- Lightly flour a pastry board and lay out your puff pastry. I used Jus-Rol brand for this because it’s refrigerated and I find it easier to work with than frozen puff pastry. If you are using frozen puff pastry, set it on the counter first for about 30 mins so that it’s pliable, but still cold. You want to be able to unfold it without cracking the folds.
- Using a rolling pin, roll the puff pastry out so that it’s all even in thickness.
- Using a daisy-shaped cookie cutter, cut as many daisies from the sheet of puff pastry as you can. I was able to fit 15. You need multiples of 3 since each tart has 3 layers.
- The top layer of puff pastry needs a cut-out so that you have an indent to put the lemon curd into once these have baked. I used a small flower cutter and cut out a section from the middle of 5 of the daisy shapes.
- Peel off excess pastry and set aside. I usually roll out the scraps and make something quick with them once I’ve baked whatever it is that I’m baking. I add the small flowers to my scraps – see notes below.
- Brush 5 of the full daisy shapes with egg wash. I start with the middle row as the bottom layer of the pastries. The egg wash will act like glue to hold the layers together while baking, so do not skip this step.
- Add about 1 tbsp of the sweetened cream cheese filling to the center of the daisies that have been brushed with egg wash. You want to evenly divide the cream cheese filling across all 5 of the pastries and it should look like this:
- Stack a puff pastry daisy without a cut-out on top of each of the bottom layer daisies with the cream cheese filling. Line up the petals and lightly run your finger around the edges to seal.
- Brush this layer with egg wash so that the top layer sticks while baking.
- Add the final layer with the cut-out, line up the petals, and lightly run your fingers around the edges to seal.
- Brush once again with egg wash. This final egg wash step will ensure that the pastries will be golden brown once they have baked.
- Arrange the pastries on the parchment-lined rimmed baking sheet.
- Bake in the preheated oven for about 16 minutes. When I make stacked puff pastry like this, I take it out at around 10 or 12 mins to check on them and even them out. Because puff pastry puffs up, it won’t always be an even height. Oftentimes there is one side of a pastry higher than the other. I take these out before they are completely done and use a spatula to very gently press down any areas that are too high. This is how I ensure that the pastries look as even as they do when they are done. Once I have very gently evened them out, I place them back into the oven to finish baking. When done, they look like this:
- Using the back of a spoon, gently press down on the puff pastry that is puffing up into the center cut out. You want to create a little bit more space for adding lemon curd, but you don’t want to crack the pastry.
- This step is optional, but I find that warming the lemon curd helps me to be able to spoon it evenly into the cut-outs. I microwave it for 20 seconds and stir it.
- While the lemon curd is heating, lightly dust the tarts with powered sugar. I do this before adding the lemon curd because I don’t want powdered sugar on the surface of the lemon curd.
- Add 1 tbsp of lemon curd to each of the center cut-outs. I do this very carefully so that it doesn’t drip onto the pastry around the cut-out.
- This step is optional, but I like to pipe on little flowers using frosting. I think they look so cute and are perfect for spring. You can use frosting from the store, or frosting leftover from another project. I had some left over from cinnamon rolls and used that.
- Serve and enjoy! Puff pastry is best served just after baking. I arranged mine on a tray with some lemon slices and sage leaves.
Equipment
Flower Cutter SetShop on Amazon
Whipzi Powdered SugarSave with SARAH15
Wooden Pastry BoardShop at Williams Sonoma
Rimmed Baking SheetShop on Williams Sonoma
Pyrex Mixing BowlSave with SARAHTREED
Geometry House x Sarah Reed TowelsSave with SarahR15
Recipe Video
Notes
- I used Jus-Rol puff pastry for this It is found in the refrigerated aisle and I like that you don’t have to worry about defrosting before using.
- This was the cutter set that I used. I used the second largest for the bigger cut-outs and the smallest for the center cut-outs.
- I used Whipzi lemon powdered sugar this this. You can use Sarah15 to save on their website. If you don’t want to use this kind, regular powdered sugar works too!
- I don’t like to waste egg for egg wash and you really only need a tablespoon or so of egg for this. I like to beat one egg, pour some out and then put the rest away and either make scrambled eggs later or use it the following day for another baking project. I would not save the egg once I’ve been dipping the pastry brush in.
- Once my pastries have cooked, I put my scraps into the oven. I usually brush the little cut-outs with egg wash and sprinkle with cinnamon sugar. I take the rest of the scraps and roll them out, add something like cinnamon and brown sugar to the middle, roll it all up, then slice it like tiny cinnamon rolls, brush with egg wash and bake. I don’t like to waste puff pastry, so these are some ideas that I have for no-waste little treats. My kids are always happy to eat them!
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