1 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Shortening
3 Eggs, well beaten
1 1/4 c Sugar
1/2 ts Finely shredded lemon peel
1/3 c Lemon juice
Blueberries
Sift together the flour and salt; cut in the shortening until the mixture
resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the
mixture. Gently toss with a fork and push to side of bowl. Repeat with 3 or
4 more tablespoons of water until all is moistened. Form dough into a ball.
Roll out to 1/16-inch thickness. Cut into 3- inch circles. Fit into small
tart pans; press out bubbles. Prick dough with tines of fork. Bake in a
450 F oven for 8 to 10 minutes until shells are golden.
For lemon curd, in a saucepan combine the eggs, sugar, lemon juice, and
butter. Cook and stir over low heat until thickened, about 15 minutes.
Remove from heat and stir in lemon peel. Chill. Fill each baked shell with
2 to 3 teaspoons of filling; chill. Just before serving, top with
blueberries.
Makes 30 tartlets.
[ COUNTRY HOME; August 1990 ]
Yields
30 Servings