Lemon Berry Shortbread Tarts

It may be September, but summer is far from over here in Bakersfield, it's still in the high 90's.  So, why not a treat that is packed with the tastes of summer.  I'm ready for Fall flavors like Pumpkin Spice and warm homey treats, but how can you resist big juicy raspberries.  So, here's my "farewell to summer" dessert.

Lemon Berry Shortbread Tarts 


1/2 cup butter (room temp.)
1/4 cup sugar
Zest of 2 lemons
1 tsp. vanilla
1 egg yolk
1 1/4 cup flour

With an electric mixer, beat together the butter and sugar.  Add in the lemon zest, vanilla, and egg yolk, mix well.  Lastly, add the flour and mix until completely combined.

Using a mini ice cream scoop, scoop a level scoop of shortbread dough into greased mini muffin tin.  I used a special Pampered Chef tool called The Mini-Tart Shaper, to press the dough into the muffin tins.  But these can also be easily pressed in with your fingers as well.

Bake at 325 F for about 25 mins or until they are just slightly golden brown on the edge.  Allow to cool in  pan for 10 mins and then remove.

When the tarts are completely cooled, they can be filled with 1 tsp. of Blackberry Curd (I will post the recipe for this soon) or Lemon Curd.  Then top each with a fresh berry, I used raspberries.

Store in fridge.