- Packaged pie crust dough
- 1 jar lemon curd
- Fresh raspberries
1. Preheat oven to 400 degrees F and place oven rack in center position. Place ANY Flexipan® Tartlet Tray on the Perforated Baking Sheet and set aside.
2. Roll piecrust dough on Roul’Pat®. Cut dough using appropriate dough cutter. Press dough into tartlet wells, molding to edges.
3. Bake for 10-15 minutes until golden brown. Remove from oven and cool. Using Pastry Bag and Tip, fill each tartlet shell with lemon curd and top with one raspberry.