Lemon Tartlets

Makes 12 Lemon Tartlets

Ingredients

• 1 ¼ cup all-purpose flour
• ½ tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 2-3 tablespoons ice cold water
• 1 cup lemon curd {bottled or homemade}
  Our favorite lemon curd recipe is from Sally’s Baking Addiction
  
  

Equipment

• Silicone Muffin Pan

Instructions

1. Make Pie Crust – Place the flour, salt, and sugar into a food processor and pulse until well combined. Cube butter and add half to the food processor; pulse. Add the other half of butter cubes; pulse. Mixture should resemble a coarse meal with pieces no larger than peas. Add two tablespoons of ice cold water to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. 

2. Prepare Tartlet Shells – Remove the crumbly mixture from the food processor and place on a clean flat surface. Using your hands, press the dough together to form a ball. Form the ball into a disk 1/4” thick. Wrap the disk in plastic wrap and place in the refrigerator for one hour. Remove the dough from the refrigerator and unwrap. Place the dough on a floured surface and cut out 3” rounds using a biscuit cutter. Fit each round into silicone muffin pan reservoirs. Prick the bottom of each with a fork. Place a small round of parchment paper in the bottom of each unbaked tart shell and add dry beans.

3. Bake Tartlet Shells – Preheat the oven to 350 degrees.  Bake for 12-14 minutes or until light golden brown. Let cool for 5 minutes and then invert the pan to remove tart shells. Cool on a cooling rack.

4. Fill with Lemon Curd – Prepare and cool lemon curd if making from scratch. Fill each tartlet shell with lemon curd. Top with a fresh berries. Serve immediately.