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Berry Tartlets
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. —Mary J. Walters, Westerville, Ohio
Ingredients
- Dough for double-crust pie
- 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
Directions
- 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 12 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 crust is golden brown and filling is bubbly, about 25 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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