Lemon Strawberry Jam Tarts
These light and fruity jam tarts are a welcome treat at the end of a heavy meal.
Servings: 12 tarts
Ingredients
- 1 package of Tenderflake Tart Shells (12 shell pack) , thawed
- 1 bottle Strawberry Jam
- 1 bottle Lemon Curd , or any lemon jam/preserve you can find
- 1 can whipped cream
- lemon zest to decorate , if desired
Instructions
- Preheat oven to 375°F.
- Place the tart shells on a tray and bake according to package instructions.
- Allow the tarts to cool completely, leaving them on the baking tray.
- Once tart shells are completely cool, fill each one with 1 teaspoon of strawberry jam and spread it into an even layer.
- Place the tray in the fridge for 5-10 minutes.
- Remove the tart shells from the fridge and fill each one with 2 teaspoons of lemon curd or preserve and spread into an even layer on top of the strawberry jam.
- Put the entire tray back in the fridge until you are ready to serve them.
- At the last minute, decorate the tops of the tarts with the whipped cream. Top with a little bit of lemon zest, if desired.
Notes
Fresh whipped cream does not hold its shape, so be sure to add it just before serving. Otherwise, you will end up with a soggy mess!
