“Mini Lemon Tarts”
“Tea Party” by Tracy Stern with Christie Matheson
1 15-ounce box refrigerated pie crust
1 12-ounce jar lemon curd
2 to 3 kiwis, thinly sliced
*Preheat the oven to 400 degrees Fahrenheit
Using a cookie cutter or a drinking glass, cut sixteen 2-inch circles from the dough and press them into the slots of a mini-muffin pan. Prick the dough with the tines of a fork. Bake for about 15 minutes, or until golden brown, watching to make sure the edges don’t burn. Remove from the oven, let the crusts cool in the pan for 15 minutes, unmold, and then let the crusts cools completely on a wire rack.
Scoop some lemon curd into each baked crust. Garnish each mini tart with a kiwi slice and serve.