mkIt’s summer. That means there’s watermelon, plums, peaches, cherries, nectarines, and berries in abundance. (Insert happy dance) Summer also means that it’s time for cool desserts. No… not like dorky vs cool but, as in” cool and refreshing” on sweltering summer evenings.
It’s summer… which also means I haven’t been baking macarons or casseroles, either. I’ve been spending my days feeding baby birds, gathering chicken eggs and thinking of ways to avoid turning the oven on. I’m sure a lot of y’all are with me on that one.
You don’t need a fancy pan to make these…. (now you can happy dance) You can make these by cutting out rounds of pie crust with a cookie cutter, and placing them into a muffin tin….like this:
For the crust: you can use a pre-made crust, a box mix or homemade.
The filling (lemon curd) can be canned, jarred or a recipe like this (I will be posting my personal recipe for it here shortly)
To assemble; simply place some lemon curd in each baked and cooled tart shell, and top with blueberries (or raspberries)
Enjoy!
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