Sunday, August 24, 2008

lemon blackberry tarts


- 3 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1 jar of lemon curd
- blackberries


1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with lemon curd and bake for 20 minutes, or until light brown. Top with blackberries.

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