It’s my hubby’s birthday this weekend & I’m trying to find the perfect cake recipe for his big day.Â He’s wanting a regular cake, but with some kind of fruit filling in the center.
While I was doing some quick R & D on this, however, I came across one of my all time favorite tart recipes, a Blackberry & Raspberry Tart Recipe.Â So I’ll tell you what, I will go work on some more recipes & see if this one doesn’t keep you busy for a bit.Â Enjoy!
2 small 4-inch tarts or regular 9-inch inch tart shells, prebaked
1 7.5-ounce jar lemon curd
3 pints blackberries and/or raspberries
1/2 cup apricot preserves
1 tablespoon water
Fill cooled shells with a 1/2-inch layer of lemon curd. Starting from the outer edge, arrange berries closely in concentric circles. (Alternate rings of blackberries and raspberries). Heat apricot preserves with 1 tablespoon water. Carefully brush top of tart to set berries and glaze tart.
Eat well & Laugh often!