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Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg plus 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup sugar
- 1 11-oz. jar lemon curd
- 2 pints assorted fruit, such as blueberries, strawberries, raspberries and kiwifruit
- 1/2 cup apricot jam
Details
Servings 48
Preparation time 30mins
Cooking time 30mins
Adapted from myrecipes.com
Preparation
Step 1
1. Make cookies: Mix flour, baking powder and salt. Beat butter and sugar until light, 2 minutes. Beat in egg, yolk and vanilla. Stir in flour mixture. Knead into a ball. Divide in half; form into disks. Wrap each in plastic; chill for 2 hours.
2. Preheat oven to 350°F. Line 2 large baking sheets with parchment. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch rounds. Transfer to baking sheets; leave 1 inch between cookies. Gather scraps, re-roll and cut out more circles. Repeat with second disk. Bake cookies until edges are golden, 12 minutes. Let cool.
3. Make topping: Beat cream with sugar until stiff peaks form. Stir 1/3 of whipped cream into lemon curd to lighten. Fold in remaining whipped cream. Keep chilled. Just before serving, top each cookie with a teaspoonful of lemon mixture. Divide fruit among tarts.
4. Melt jam in a pan over medium heat. Add 1 Tbsp. water; stir until liquid. Strain. Dab apricot mixture over fruit.
Note: Nutritional analysis is per tartlet.
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