Jennifer's Receipts

Jen and Hannah Welcome to the Receipt* section of our website. Food is such a very important part of life and it is more than just nourishment for our bodies, it is food for our minds and beauty to our eyes. Tasha Tudor (my Granny) spent many hours teaching me to pull taffy, decorate gingerbread, make peppermints and of course, make the perfect cup of tea. I have so many fond and delicious memories that I felt it was time to share some of my favorite recipes with you. Email me with any questions, I always enjoy hearing from other cooks!

*Receipt is the old spelling of 'recipe' and was always used by Tasha Tudor.

Lemon Blackberry Tarts

Printable version

Happy Mothers Day to all...I hope you all get some home baked goodies in recognition of your special place in life and for all you do. This months recipe highlights the flavors of lemon and citrus again!! I love them...They are light and refreshing. And anything that uses lemon curd is a winner with me. I encourage you to use different fruit combinations with this recipe....Experiment...Strawberries, Blueberries, Raspberries: all delicious substitutes. And using orange or lime curd is a delightful option as well.

Ingredients:

piecrust...homemade or premade

8 oz. cream cheese

1/2 cup lemon curd

2 cups fresh blackberries

4 tbsp. seedless blackberry spreadable fruit

4 tsp. lemon juice

mint sprigs

confectioners sugar

Directions:

Makes 8 individual tarts. Preheat oven to 400 degrees. Roll out piecrust or unfold if you are pressed for time and used the grocery store brand. Cut 8 4 1/2 -5 inch rounds. Press rounds into individual tart pans. (They should measure about 3 1/2 - 4 inchs.) Press the bottoms and sides firmly and trim excess even with the top of the pans. Prick bottoms of crust several times with a fork. Place pans on a baking sheet and bake for 10-12 minutes or until golden. Cool completely. In a bowl, beat cream cheese and lemon curd on medium speed until smooth. Divide filling between pastry shells, spreading evenly. Refrigerate for at least 2 hours until well chilled. Before serving, remove the tarts from the pans. Arrange on individual plates or platter. Arrange berries on the tarts. Combine fruit spread and lemon juice and spoon over tarts. Add a mint sprig and sift confectioners sugar over the top.