Berry Tartlets

Name: Berry Tartlets
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; 1/3 cup heavy whipping cream; 1/4 cup lemon curd; 1 teaspoon sugar; 1/4 teaspoon vanilla extract; Fresh berries, optional

10 ingredients

3 steps

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
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 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.