Lemon and Peach Melba Tartlets

Serve your family these delicious tartlets made using lemon curd and topped with raspberry jam – a delightful dessert. MORE+ LESS-

By Pillsbury Kitchens

February 8, 2011

tablespoons seedless raspberry jam

teaspoons brandy

1/2

cup whipping cream

tablespoons powdered sugar

1/2

cup purchased lemon curd

(4-oz.) pkg. (6) single-serve graham cracker crusts

peach, peeled, coarsely chopped

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1

In small saucepan, combine jam and brandy. Heat over low heat until jam is melted, stirring occasionally. Cool slightly.
2

Meanwhile, in medium bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Fold in lemon curd. Spoon mixture evenly into crusts.
3

Stir chopped peach into jam mixture. Spoon over whipped cream mixture in crusts. Serve immediately or refrigerate until serving time. Store in refrigerator.

Lemon curd is made with lemon juice, sugar, butter and egg yolks. The mixture is cooked until it is thick and creamy. In England, lemon curd is a traditional topping for scones. Look for lemon curd in the gourmet-food section or near the jams in your supermarket.
One cup of frozen whipped topping, thawed, can be used in place of the whipping cream and powdered sugar.
Assemble these lovely tartlets and refrigerate, uncovered, for up to 4 hours.