Lemon Blackberry Tartlets

Happy Pi Day! (3.14)

I’m headed to my weekly Baby and Me group today, so I whipped up these cute little Tartlets to share! I borrowed this recipe off of the Demarle at Home website, but substituted blackberries for the raspberries, because my local grocery store was all out!



2 refrigerated pie doughs

Roughly 20 oz Lemon Curd (I used lemon pie filling and thickened it with powdered sugar and lemon extract)

2 pints of blackberries



1. Preheat oven to 400°F, and prep Silform Tartlet Tray onto Perforated Baking Sheet. (You may also use a regular flexipan tray, but the Silform makes the best crusts)img_6963-1

2. Roll out refrigerated pie dough onto Roul’Pat (no need to use flour, it won’t stick!) Use the Beechwood Rolling Pin to flatten. TIP: When re-rolling dough scraps, fold the Roul’Pat in half and use the rolling pin on top to prevent dough from sticking to the rolling pin! Be careful not to crease the Roul’Pat however, it may damage the woven glass inside.

3. Using your choice of Dough Cutter, cut out 20 pieces to line the Silform wells. TIP: Cut them slightly larger than your intended size, they will shrink when they bake.

3. Use Dough Shaper to gently push the dough into the wells, making sure there are no air bubbles. Bake for 10 minutes.

4. Fill Pastry Bag with lemon curd. When the tartlet shells are cooled, pipe desired amount of lemon curd into each one, and top with a fresh blackberry.


This recipe will make approximately 45 Tartlets, depending on the size.



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