Lemon Curd and Raspberry Tartlets

I moved into my house this last fall, just in time to see the last raspberries clinging to their bushes. Now those bushes are fruiting again, and if I'm lucky enough to get to them before my toddler does (she considers them her own personal berry buffet), they are absolutely delicious. I wanted to use them in a recipe right away, and raspberries pair perfectly with the delicious lemon curd we made earlier this month. Time for some tartlets.

Once again, we turned to Alice Waters and The Art of Simple Cooking. I've used both her sweet tart dough and savory tart dough in the past, and they have both been lovely. The sweet and tender pâte sucrée complements the tart lemon curd perfectly.

If you have more raspberries, by all means, cover every bit of those tartlets with them! I had to make do with the leftovers from my aforementioned ravenous toddler. And the one thing we didn't have, sadly, was fresh whipped cream.

Lemon Curd and Raspberry Tartlets

• 8 tbs butter

• 1/3 cup sugar

• 1/4 tsp salt

• 1/4 tsp vanilla extract

• 1 egg yolk

• 1 1/4 cup all-purpose unbleached flour

• 1 batch
homemade lemon curd

• 1 1/2 cups raspberries

Beat butter and sugar together until creamy. Mix salt, vanilla, and egg yolk until combined. Add flour, and mix well until there are no dry patches. Chill for at least 4 hours or overnight until firm. Roll out dough and cut out 4 5-inch circles. Transfer the rounds to 4-inch tartlet pans, and press the dough into the pans. Cut off the excess dough around the edges. Bake the shells in a 350 oven for 15 minutes, or until they are golden. Fill tartlets with curd, and top with raspberries in a decorative pattern. Serve with fresh whipped cream.