“Bring spring flavours 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
|Servings||Prep Time||Cook Time|
|1dozen||25minutes||25minutes + cooling|
|25minutes + cooling|
PASTRY FOR DOUBLE-CRUST PIE (9 INCHES):Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
1 tartlet: 241 calories, 14g fat (9g saturated fat), 42mg cholesterol, 160mg sodium, 26g carbohydrate (9g sugars, 1g fibre), 2g protein.