Little Bites of Sunshine (Mini Lemon Tarts)

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Serves 12 | Prep Time 15 | Cook Time 0

Why I Love This Recipe

(A Jason and Kelly Brett Specialty)

Ingredients You'll Need

1 Unbaked Pie Crust*
1 Jar Lemon Curd**
1 Tablespoon Powdered Sugar
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 13 tart shells.

**We us the Lemon Curd from the Brett Family Cookbook. One batch will fill about 50 tarts.


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 will end up a flower shaped unbaked tart shell.

Prick each of the bottoms of the unbacked dough shells with a fork, twice. Bake at 425 degrees F 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 a lemon curd.

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