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Talk about bang for your buck, would you believe you can make these beauties in about an hour? Using any basic pie crust recipe, some lemon curd and the fruit and berries of your choice, you are destined to impress.

Fruit Tartlets

for the crust:

1 cup all purpose flour

1/4 tsp. salt

8 Tbsp. cold vegan margarine

2-3 Tbsp. ice water

Put the flour and salt in the bowl of your food processor and pulse once or twice, then add the margarine and drizzle the water (start with 2 Tbsp. adding 1 more if needed) over the flour. Pulse about 6-7 times until the mixture in blended. It may appear crumbly but should stick together when pinched. Remove dough and form a ball then flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes. Remove dough and roll into two rope shapes about 12 inches long each, then cut each into 12 one inch pieces. Lightly grease a 24 cup mini muffin pan and flatten each piece of dough into the bottom of each cup coming up slightly on the sides. Poke each crust with a fork and bake for 15 minutes in a 425 degree oven. When done remove from pan and let cool on rack.

You can either use a prepared lemon curd or make you own. I love this one and lately have had a constant stash in the fridge. It is so good on so many things.

When crusts have cooled put a teaspoon of lemon curd in each crust and top with fruit. You can also drizzle the completed tartlets with agave nectar or melted apricot jam for some added sweetness.