Lemon Tarts w/Raspberries

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?

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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Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.