Lemon Tarts w/Raspberries
April 29, 2011 |
| Picture by Mack Male |
Aren't these so cute? And the recipe couldn't be easier for those of us who are "a little" baking challenged... LOL! I even think that these would make a great party favorite! No one has to know how you made them right?
Ingredients:
1 pkg. (9 1/2 oz.) Pepperidge Farm frozen Mini Puff Pastry Shells (love taking a little help from the store)
2/3 to 1 c. butter or lemon conserve (homemade or from a jar)
Garnish: raspberries (or you can use blueberries, strawberries, or kiwis)
Powered sugar
1 pkg. (9 1/2 oz.) Pepperidge Farm frozen Mini Puff Pastry Shells (love taking a little help from the store)
2/3 to 1 c. butter or lemon conserve (homemade or from a jar)
Garnish: raspberries (or you can use blueberries, strawberries, or kiwis)
Powered sugar
Prepare pastry shells according to package directions. Spoon about 1/2 tablespoon lemon butter into each baked and cooled pastry shell. Top with fruit of your choice and sprinkle with powdered sugar. Serve cold. Makes 24 tarts. EASY!
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