LEMON CURD TARTLETS TOPPED WITH FRESH GOOSEBERRIES This recipe makes enough dough for 24 shells. The tartlet shells can be made in advance and frozen, unfilled.

INGREDIENTS 2 cups all purpose flour 1/4 tsp salt 3 tbsps margarine 1/2 tsp sugar 8 tbsp shortening (chilled) 1/4 cup ice water

METHOD: 1. Cut shortening and margarine into dry ingredients until mixture resembles coarse bread crumbs. 2. Gradually add ice water. Press dough into a ball. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hrs. before rolling. 3. Preheat oven to 375°F. Roll dough to 1/8 in. thickness. Cut slightly larger than tart pans or tartley mold and press into mold. Trim edges. Press pastry down into mold with another tartlet mold. Leave second mold in place during baking. This keeps the tartlet shell from shrinking. 4. Bake tartlets for 8-10 mins. until golden brown. Remove from pans and cool before using. LEMON CURD TART FILLING: Ingredients: 1 cup sugar 1/2 cup freshly squeezed lemon juice 6 egg yolks, lightly beaten 1 tbsp grated lemon peel 1/2 cup softened butter Garnish: Fresh gooseberries Method: 1. Cook sugar, egg yolks and lemon juice over low flame, stirring constantly. Do not boil. The mixture will thicken to coat the spoon. 2. Remove from heat. Gradually beat in butter and lemon peel. Cool. 3. When lemon curd is cold, fill 24 small tartlet shells with the mixture. Garnish with fresh gooseberries.