Lemon Blackberry Tarts are the perfect mini dessert for spring or summer parties, Easter, Mother's Day or the upcoming solar eclipse. Easy to make with 5 simple ingredients and ready in 25 minutes or less. A delightful combination of fresh flavors in every bite!

Spring has arrived here in Arkansas. We've had temps in the 70s for a few weeks now and it is glorious. Minus the yellow sheen of pollen on everything, that's not so great. Nothing says fresh and spring to me like lemon and fresh berries. These mini Lemon Blackberry Tarts are the best dessert for your spring or summer party, great for Easter or Mother's Day and the perfect last minute item to take to a gathering as they're ready in less than 25 minutes. When making these I was inspired by the upcoming Solar Eclipse to top these with a blackberry to look like little mini eclipses. I will be making them for our solar eclipse party because they're so cute and tasty! The sweetness of the blackberry mixed with the light lemon filling and flaky puff pastry makes these little desserts so yummy you can't eat just one. That's ok though, they're mini!

This easy to make mini Lemon Blackberry Tart dessert is made with just 5 simple ingredients and ready in 25 minutes or less. Perfect for those last minute parties, events or dinners that you need something to impress. You'll start by cutting circles out of a store bought puff pastry sheets. Using store bought will cut down on time but feel free to make your own puff pastry from scratch. You'll want to use approximately a 2.5 inch circle I just grabbed a glass out of my cabinet and it worked perfectly. I wouldn't use anything much smaller than 2.5 inches because you want the sides of each puff pastry circle to fill the sides of your mini muffin pan. Place the puff pastry circles into a lightly greased mini muffin pan pressing each one down and use a fork to poke holes in the bottom. Bake at 400 degrees for 12-15 minutes or until golden brown. As soon as you remove them from the oven use the back of a spoon to gently press down the center of each pastry where it has puffed up to create mini bowls. Transfer the puff pastries to a serving tray and allow to cool. In a small bowl combine lemon pie filling and whipped topping until smooth. If you want a stronger lemon flavor add more lemon pie filling and less whipped topping. If you prefer a slight hint of lemon add more whipped topping. Fill each mini pastry bowl with lemon filling, dust with powdered sugar and top with a fresh blackberry. These are also delicious topped with fresh raspberries or blueberries.

If you give this recipe a try please leave a comment below and let me know how you liked it!

Lemon Blackberry Tarts

Yields 20 mini tarts

Ingredients:

• 1 box puff pastry (2 sheets)

• 1 cup lemon pie filling

• 1/2 cup whipped topping

• Powdered sugar for dusting

• Fresh blackberries

Instructions:

• Preheat oven to 400 degrees F and lightly grease a mini muffin pan.

• Roll puff pastry sheet out on a cutting board and use a round glass or cookie cutter about 2.5 inches in diameter to cut circles out. I was able to get 10 out of each sheet.

• Place each circle into the mini muffin pan pressing down in the center. Use a fork to poke holes in the bottom of each.

• Bake at 400 degrees for 12-15 minutes or until golden brown.

• Remove from oven and use the back of a spoon to press down the middle of each puff pastry and create a little bowl. Transfer to a serving tray and allow to cool.

• While pasties are cooling, in a small bowl combine lemon pie filling and whipped topping until smooth.

• Fill each pastry with lemon mixture.

• Dust pastries powdered sugar and top with a fresh blackberry.

• These are best served at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days.

Serve Lemon Blackberry Tarts with my Strawberry Cream Cheese Mini Pastries for a beautiful and delicious spring or summer dessert tray.