Lemon Raspberry Tartlets

Well the baking bug hit me this weekend and I was wanting to create something spring like with tangy citrus flavors.  And since an early spring was predicted by Punxsutawney Phil I wanted to start thinking luscious lemon flavored goodies!!!!

I bought some lemon curd hoping to make Lemon Macarons but they are so time consuming and let’s face it with two active kids I have not had a full day to bake in quite some time.  I know I bought Lemon Curd instead of making it from scratch sacrilege but sometimes you just have to make do and the outcome is still delicious!  If you have the time I highly recommend making lemon curd at least once to try.

These little luscious tartlets are like bright sunshine on these dreary winter days (well for most parts of the country).  Topped with fresh raspberries it is the perfect balance of tart and sweet.

Lemon Raspberry Tartlet Ingredients:

• 2 Cups all-purpose flour
• 1/4 teaspoon salt
• 2 Sticks unsalted butter, softened
• 1/2 Cup powdered sugar
• 1 teaspoon vanilla extract
• Lemon Curd (You can find Lemon Curd in your grocery store baking aisle)
• 2 Cups fresh raspberries
• 1/4 Cup powdered sugar

Directions:

In a large bowl, sift the flour and salt.

Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.

Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350F. Grease 3 1/2-inch tartlet pans.  (I used my Demarle at Home silicone mini muffin mold, but any muffin tin will work as well)

On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 5-inch rounds. Line the prepared pans with the dough circles.

Place in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden.

Remove from oven and let the tart shells cool a few minutes before transferring them to a wire rack to cool completely.

Using a spoon or pastry bag fill the prepared tart shells with the Lemon Curd, and place it in refrigerator to chill for at least an hour.

Before serving, top with raspberries and sprinkle with powdered sugar.