Mixed Berry Tarts with Lemony Filling

Mixed Berry Tarts with Lemony Filling
Photo by Scott Phillips


  • 1 cup Lemon Curd
  • ½ cup heavy cream
  • 1 recipe Buttery Shortbread Pastry Dough
  • 1 cup each fresh raspberries, blueberries, and blackberries or boysenberries (rinsed, picked over, and dried) placed in separate bowls

Have ready eight 4-3/4-inch fluted tart pans with removable bottoms Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces. On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remainin...

View full recipe at Fine Cooking


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