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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- Pastry for double-crust pie (9 inches)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 package (12 ounces) frozen unsweetened mixed berries, thawed
- 1 tablespoon lemon juice
- 1/3 cup heavy whipping cream
- 1/4 cup lemon curd
- 1 teaspoon sugar
- 1/4 teaspoon vanilla extract
- Fresh berries, optional
Method
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups.
- Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely.
- For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
