Lemon and blueberry are two of my favorite flavors, especially when combined. This is one of my super-easy, go-to recipes when putting together a tea party. The tartlets are lovely, taste great, and take almost no time at all.
Lemon Blueberry Tartlet Recipe – Makes 6 Mini Tartlets
- 1 Unroll and Bake Pie Crust or 1/2 Roll of Packaged Sugar Cookie Dough or your favorite pie dough or sugar cookie recipe
- 1 Cup Whipped Cream (fresh or purchased)
- 1/2 Cup Lemon Curd
- Fresh Blueberries
- Powdered Sugar (optional)
Roll out pie crust or cookie dough to desired thickness. Using a 4 1/2″ – 5″ flower cookie cutter, cut 6 mini-crusts. Place crusts in a non-stick mini-cupcake pan, staggering so they don’t overlap, and press down into the mold to form cups. Prick the bottom of each crust with a fork 2-3 times. Bake according to package directions.
Gently fold lemon curd into whipped cream until completely blended. Refrigerate until ready to use.
Once tartlet crusts are done, let cool completely.
When ready to serve, spoon one teaspoon of lemon mixture into each crust. Top with blueberries and sprinkle with powdered sugar.