Berry Tartlets

  Desserts

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration.

Berry Tartlets

Average Rating: 0

TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 1 dozen.

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 package (12 ounces) frozen unsweetened mixed berries, thawed
  • 1 tablespoon lemon juice

  • TOPPING:
  • 1/3 cup heavy whipping cream
  • 1/4 cup lemon curd
  • 1 teaspoon sugar
  • 1/4 teaspoon vanilla extract
  • Fresh berries, optional

Instructions

  • 1. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups.
  • 2. Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely.
  • 3. For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts

1 tartlet: 241 calories, 14g fat (9g saturated fat), 42mg cholesterol, 160mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 2g protein.

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