Lemon Curd & Raspberry Jam Tarts

A variation of  Homemade Pop-Tarts, this recipe uses pie crust from scratch and incorporates two flavors that were truly meant to be together:  lemon and raspberry.  I made these round using my measuring cup (you can also use a pint glass) but feel free to get out the clever cookie cutters and have fun!

Thanks to Genesis of a Cook for the flaky and delicious pie crust recipe!

For the crust you will need:

  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/4 cup butter, softened
  • 3-4 tablespoons water
  • Flour for rolling
  • Parchment paper

Filling:

  • Prepared lemon curd
  • Raspberry preserves

Icing:

  • 1 cup powdered confectioner’s sugar
  • 1-2 Tablespoons fresh lemon juice
  • Lemon zest

1.  Preheat oven to 425° F

2.  Place flour and salt in a bowl and cut in the shortening and butter.  Mix by hand until crumbly taking care not to overwork the dough (chunks of butter and shortening in the flour are what make the crust flaky).  Add water by the tablespoon until the dough can be formed into a ball.

3.  Lightly roll the dough on a floured surface to 1/8 inch thickness.  Cut two shapes for each tart and top one with a scant teaspoon each of lemon curd and raspberry preserves.

4.  With a brush or your fingertip,  wet the exposed edges of the filled pie crust with water and place the second dough shape on top.   Crimp the edges of each tart together with a fork.  Carefully transfer each little round sandwich to a parchment-lined baking sheet.  Pierce decorative holes through the top layer of each crust with a toothpick or skewer.

5.  Bake at 425° F in the middle rack for 8-12 minutes, or until the edges are just turning golden brown.   Let cool completely before removing from the baking sheet.

6. In a small bowl, combine 1 cup powdered sugar and 1 tablespoon fresh-squeezed lemon juice and stir with a fork until smooth (more lemon juice can be added for a thinner icing).  Spread a layer of icing over each cooled tart and top with lemon zest (and sprinkles, if you like) before the icing dries.

That’s it, folks!  Tasty little treats for lemon-lovers that are delicious when chilled… if they even make it to the fridge!