1 pkg. prepared chocolate chip or sugar cookie dough, either break apart or roll
1 jar (8 - 10) ounces lemon curd
fresh fruit for topping

Preheat oven to 350°F.

Line mini muffin pans with paper cups. If using roll cookie dough, separate into 1 tablespoon sized balls. Place each ball in lined muffin cups and gently press into muffin shapes.

Bake about 10 minutes or until golden around edges. Cool.

Remove carefully from pan. Fill cooled mini muffins with lemon curd. Top each with colorful fresh fruit such as raspberry, blueberry or strawberry.

May store baked tarts in refrigerator loosely covered for 3 days.

Submitted by: EH