Little Bites of Sunshine (Mini Lemon Tarts)
Why I Love This Recipe
(A Jason and Kelly Brett Specialty)
Ingredients You'll Need
1 Unbaked Pie Crust*
1 Tablespoon Powdered Sugar
1 Jar Lemon Curd**
Hardware: Mini Muffin Pan, 3" Flower Shaped Cookie Cutter
*We use Jason's Homemade Pie Crust from The Brett Family Cookbook. One pie crust makes about a dozen tart shells.
**We us the Lemon Curd from The Brett Family Cookbook. One batch will fill about 50 tarts.
Preheat oven to 425 degrees F.
Roll out the pie crust rather thinly. Cut out as many flowers as possible. Gently re-roll the scraps and cut more flowers, you should be able to get twelve of them.
Center each flower over a mini muffin depression. Leave every other depression in the pan empty. Stagger alternate petals inward, and gently push the dough down.
Gently push the outer petals agains the muffin tin sides, then push the inner 3 petals against the sides and outer 3 petals. You'll end up a flower shaped unbaked tart shell.
Prick the bottom of each unbaked dough shell twice with a fork, twice.
Bake for about 5-7 minutes until golden brown.
Remove to a plate and cool briefly.
Dust each shell with a powdered sugar.
Fill each shell with lemon curd.