Lemon-blackberry mini tarts

By apachefreight

Ingredients

• 1/2 of a 15-ounce package folded refrigerated piecrust (1 crust)
• 1/2 of an 8-ounce package cream cheese, softened
• 1/4 cup purchased lemon curd
• 1 cup fresh blackberries
• 2 tablespoons seedless blackberry speradable fruit
• 2 teaspoons lemon juice
• 4 mint springs
• Powdered sugar

Preparation

Step 1

1. Let piecrust stand at room temperature 15 monutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2-to 5-inch rounds from piecrust. Press rounds firmly intobottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2. In a small mixing bowlbeat crean cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3.Before serving, remove from pans; arrangs tarts on plate. Arrange berries on each tart.Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes about 4 servings.