A Process, but Satisfying

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 month's 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!

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  • Piecrust--homemade or premade
  • 8 oz cream cheese
  • 1/2 cup lemon curd
  • 2 cups fresh blackberries
  • 4 tbsp seedless blackberry spreadable fruit
  • 4 tbsp lemon juice
  • mint sprigs
  • confectioners sugar

Pie Crust Instructions

Preheat oven to 400 degrees. Roll out piecrust or unfold if you are pressed for time and used the grocery store brand. Cut eight 4 1/2"-5" rounds. Press rounds into individual tart pans. They should measure about 3 1/2"-4". 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 brown. Cool completely

Lemon Blackberry Filling

In a bowl, beat cream cheese and lemon curd on medium speed until smooth. Divide filling between pastry shells, spreading evenly. Refrigerate for a least 2 hours until well chilled.

Before serving, removing 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.