Heart Tarts

  • Yield: 4 servings


1 1/2cups all-purpose flour
1/4teaspoon salt
1/2cup (1 stick) cold butter, cut into small pieces
1 egg yolk
Cold water
2pints fresh berries—blackberries, strawberries, raspberries
1 jar lemon curd
Powdered sugar (optional)


  1. Preheat oven to 350F.
  2. Place flour and salt in bowl of food processor and pulse together.
  3. Add butter pieces and pulse until well incorporated into flour and mixture looks crumbly. Add egg yolk; pulse into flour. Then drizzle cold water by tablespoons into flour mixture with processor running until a dough ball forms.
  4. Remove from processor roll out piecrust on floured board. Cut into 4 circles to fit into heart-shaped springform or other tart pans. Press gently into bottom and up sides of pan using a knife to cut off excess dough around top.
  5. Bake shells until golden brown, about 10 minutes. Remove from oven and let cool on rack. When cool remove tart from springform or tart pan.
  6. Fill each tart shell with about 1/3 cup lemon curd. Top with berries. Just before serving, sprinkle over top with powdered sugar if desired. Note: You can use this same recipe to make one large tart in a larger springform pan. As a timesaver, store-bought pie crust can also be used.

Recipe by Teresa Blackburn.