Ingredients for - Berry Tarts
How to cook deliciously - Berry Tarts
1. Stage
Preheat the oven to 400°F. On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Using a 4-inch round cookie cutter, cut out 12 circles total, saving the scraps to roll out again and repeat. Press the dough circles into bottoms and up sides of an ungreased muffin tin.
2. Stage
Mix the sugar and cornstarch together, and then toss with the berries and lemon juice. To fill the tarts, spoon 2 tablespoons of the fruit filling into each pastry cup. Editor’s Tip: Feel free to use a mix of fresh berries in this recipe. If you're sticking with frozen, here are a few extra tips for baking a fruit pie with frozen fruit.
3. Stage
Bake on a lower oven rack until the crust is golden brown and the filling is bubbly, 24 to 26 minutes. Cool for at least 10 minutes before transferring the tarts to a wire rack. Let the tarts cool completely before serving.
4. Stage
For the topping, beat the cream until soft peaks form. In another bowl, stir together the lemon curd, sugar, vanilla and 1 tablespoon of the whipped cream. Gently fold the remaining whipped cream into the lemon curd mixture. To serve, spoon the whipped topping over the tarts. Top with fresh berries if desired. Refrigerate the tarts until you're ready to serve them.
