I don’t know about you, but the talk of the town around here in Portland has been alllll about the solar eclipse. I mean, hey, it doesn’t happen very often! With this beautiful state being in the path of totality, I’m mentally preparing for the traffic jams and surges of people this weekend, while feeling excited to see it myself. But you know another great way to prepare for this rare event? Bake festive treats! Such as these Lemon Blackberry Tartlets – Solar Eclipse Tarts.
Do you see the visual I’m going for here? These Oregon blackberries act as the moon rolling across the lemon curd sun. Cute right? They’re also delicious. These mini tarts can be made 100% from scratch, or be whipped together from 3 items you buy at the store. You can use premade crust and curd, though making it from scratch doesn’t take too much longer (and I have a really easy one bowl lemon curd recipe here!).
These Lemon Blackberry Tartlets – Solar Eclipse Tarts – are a fun way to celebrate on Monday, whether you’re in the path of totality or viewing the partial eclipse from nearly anywhere in the country. Will you be watching?
Lemon Blackberry Tartlets
Ingredients
Crust
- 1/2 Cup Unsalted butter
- 1/4 Cup white sugar
- 1 egg
- 1/8 tsp. salt
- 1 1/2 Cup all-purpose flour
Filling/Assembly
- 1 1/2 Cup Lemon curd
- 1 Cup (30) Blackberries
Instructions
Crust
- In a large bowl, using an electric mixer, cream the butter. Add in sugar and mix until fluffy.
- Add the egg and mix until loosely combined. Add the salt and all of the flour at once. Mix until the dough forms a ball. At this point, it may be easier to pinch the dough together with your fingers to finish mixing it.
- Shape dough into a disc and cover with plastic wrap. Place in freezer for 15 minutes.
- Remove from freezer and roll dough into 3/4" balls. Press so it covers the bottom and sides of each mini muffin tin spot. Cover pan in plastic wrap and freeze for 10 minutes.
- Meanwhile, preheat oven to 400 degrees F. Remove pan from freezer and using a fork, poke some holes on the bottom of each tart shell to prevent puffing.
- Bake for 5 minutes at 400 degrees F. Reduce heat to 350 and bake for another 10-12 minutes, until the edges are golden brown. Remove tartlet shells from pan and let cool on wire rack.
Filling/Assembly
- Once shells are cooled, fill each with about 1-2 Tbsp of lemon curd. Top with one blackberry in the center. Keep refrigerated until serving.
Notes
Pech
August 17, 2017Cute idea with the tarts! I plan to watch the eclipse with my glasses and maybe make a pinhole this weekend but no big plans!
Meg
August 17, 2017OMG I love them! So cute and adorable! The lemon and blackberry combo makes my mouth water just thinking about them. Nice job with these little guys!
Marlynn | UrbanBlissLife
August 17, 2017Love these cute little tartlets! I have plans to attend a winery solar eclipse event with my kids but I’m already worried about traffic, even though it’s not that far away… the traffic is already crazy coming into the state, isn’t it? Nutso!
Create/Enjoy
August 18, 2017That’s just adorable! Classiest science-themed dessert ever!