Lemon Basil Tarts with Nectarine

If you’re a blog reader you may remember last week’s Game of Thrones watch party’s wildfire lemon basil curd…I had quite a bit left over so I made these tarts for a party.  The bright green contrast well with the reds and yellows of the nectarine, which I had on hand, and the end result turned out nicely pretty, if I may say so myself!

These were easy – frozen puff pastry shells, curd, and some chopped up fruit on the top.  The resulting tarts, though, look like much more effort went into them and are a hit at potlucks or other events.  Easy, peasy, lemon squeezey.

Wildfire 3


Lemon Basil Curd

  • 3 lemons
  • 1 1/2 cups sugar
  • 1 stick unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice
  • 1 cup of fresh basil
  • 1/8 teaspoon kosher salt
  • Green food coloring


  • 2 packages of frozen puff pastry shells (12 shells)
  • 1 ripe nectarine, pitted and chopped


  • Bake the puff pastry shells according to the package directions and set them aside to cool.
  • To make the curd, use a carrot peeler to remove the zest of your 3 lemons, being careful to avoid the white pith.  Put the zest in a food processor fitted with the steel blade.  Add the sugar and basil and pulse until the zest is very finely minced into the sugar.

Lemon basil 3

  • Cream the butter and beat in the sugar and lemon mixture.  Add the eggs, 1 at a time, and then add the lemon juice and salt.  Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.   The curd will thicken at about 170 degrees F, or just below simmer.

Lemon basil 1

  • If you want to make it look like wildfire, remove from the heat and add a few drops of green food coloring and mix well.  Keep adding more, a drop at a time, until you get the color you’re looking for (or, again, don’t use the food coloring at all, if you want to stick with a more natural green).  Refrigerate to cool it down and help it thicken further.

Lemon basil 5

  • With a knife or spoon take off the lids of the baked puff pastry shells and scoop out the insides.  Fill the shells with the curd, then sprinkle the chopped nectarine on top.  Serve immediately.

Wildfire 4

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