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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon-Blackberry Mini Tarts

Makes: 4 servings
Prep 20 mins Chill 2 hrs Cool 30 mins Bake 400°F 10 mins
Lemon-Blackberry Mini Tarts
Ingredients
  • 1/2 15  ounce package  folded refrigerated unbaked piecrust (1 crust)
  • 1/2 8  ounce package  cream cheese, softened
  • 1/4  cup  purchased lemon curd
  • 1  cup  fresh blackberries
  • 2  tablespoons  seedless blackberry spreadable fruit
  • 2  teaspoons  lemon juice
  • 4  mint sprigs
  •  Powdered sugar
Directions

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.

Nutrition Facts (Lemon-Blackberry Mini Tarts)
  • Servings Per Recipe 4,
  • cal. (kcal) 448,
  • Fat, total (g) 25,
  • chol. (mg) 56,
  • sat. fat (g) 13,
  • carb. (g) 54,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 4,
  • sugar (g) 18,
  • pro. (g) 3,
  • vit. A (IU) 437,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 299,
  • Potassium (mg) 138,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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