Mulberry Lemon Tarts
From Steambeat 13 years ago
- 30 Minutes to make
- Serves 12
Mulberries were in season here in South Texas. My one little tree produced a good 30 to 40 pounds of large berries. To take advantage of way to much preserve I decided to alter a tart recipe I had. This uses premade pie crust.
Ingredients
- Mulberry jam or preserves shopping list
- 1/2 cup plain yogurt shopping list
- 3/4 cup sugar shopping list
- 2 tablespoons milk shopping list
- 1/2 teaspoon grated lemon peal shopping list
- 3 tablespoons butter ( Melted) shopping list
- 1 1/2 teaspoons yellow cornmeal shopping list
- 1 1/2 teaspoons lemon juice shopping list
- 2 Eggs shopping list
How to make it
- Preheat oven two 350. Roll premade pie dough into twelve even balls and press into a greased muffin tin, creating little cups. in a large bowl whip together all other ingredients, except preserves, till smooth. Distribute evenly among shells and back for 25 to 30 minutes or until mixture sets. Spoon preserves onto tarts and allow to cool.
- Honestly the hardest part is waiting for them to be done.
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