These Lemon Blackberry Tartlets are very easy to make and perfect as a treat for the solar eclipse as the blackberry eclipses the lemon curd
Servings 30Tartlets
Ingredients
Crust
1/2CupUnsalted butter
1/4Cupwhite sugar
1egg
1/8tsp.salt
1 1/2Cupall-purpose flour
Filling/Assembly
1 1/2CupLemon curd
1Cup(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.