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Mings's Fruit Tart

1 pkg refrigerated sugar cookie roll, baked about 10-12 minutes (be sure to spray pan with PAM)
3/4 Cup recipe of Lemon Curd, recipe follows, or you could buy, but it's too easy to make this one!
Mixed berries

Lemon Curd
3/4 Cup sugar
1 Tablespoon grated lemon rind
2 Large eggs
2/3 Cup lemon juice
2 Tablespoons butter

Combine first three ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter, cook 5 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Cool. Cover and chill (mixture will thicken as it cools). Yield: 1 1/3 cups Can be stored in refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip top bag. Thaw in refrigerator, & use within 1 week.

To Assemble:

Spread 2 tablesoons of seedless raspberry jam over cooled cookie crust
top with 3/4 cup lemon curd
2 cups fresh raspberries, 2 cups fresh blackberries, 1 cup sliced fresh strawberries...or your mix!