What to bring?

A couple of weeks ago, I was asked to bring something to the party that was being held for a dear friend who was retiring after a 34 year education career.     Of course, I said yes.     And then yesterday, I remembered my promise and gave some thought as to what to bring.

And this morning, I made the decision . .  .

Blackberry tartlets.         For it is blackberry season on the prairie.   A very early blackberry season and I had bought a quart at the Farmer's market on Saturday.     There is nothing like our little wild blackberries -- eaten raw for breakfast, made into cobbler or pie or . . . made into tartlets!

A silver tray full of wild blackberry filled little pastries.

Topped with lemon curd whipped cream, a wild blackberry and a sprig or two of lemon verbena.

You can see the lemon zest from the curd in the whipped cream.  

I brought home an empty tray and received rave reviews on my tartlets.     Although there were several steps, they really were easy to make.

I used my Williams Sonoma tartlet pan.    It was one of those impulse purchases but I simply adore it for it makes wonderful little tartlet shells.  

WILD BLACKBERRY TARTLETS

1 package Pillsbury piecrust

2 cups fresh wild blackberries

1/4 c. sugar

1/4 c. water

1 T. cornstarch

zest from 1/2 lemon

1/2 T. butter

Cut the pastry to fit either the Williams Sonoma tartlet pan or mini muffin pans.     Prick the bottom of the pastries and bake in a 425 oven until light brown.     Cool.      Place 1 cup of blackberries and 1/4 c. sugar in a saucepan.    Mix water and cornstarch and add to blackberries and sugar.    Stir until thickened.    Add lemon zest and butter.

Cool filling.   

Once cool, fill cooled tartlet shells with filling.     Put 1/2 cup heavy cream in mixing bowl and with whisk attachment beat until peaks stand.     Add 1/4 cup lemon curd.     Spoon lemon curd whipped cream on top of filled tarts.

Decorate with another blackberry and a sprig of lemon verbena.

It is Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.