Lemon-Blueberry Tartlets

With lots of yummy Lemon Curd in my refrigerator, I decided to make some little bite-sized tarts. The crisp crust, the creamy tart filling, and the sweet burst of berry on top make these difficult to resist! They are a perfect little finger food for a summer get-together, or just for snacking! :)

Lemon-Blueberry Tartlets
Makes about 4 dozen

2 pre-made pie crusts (or your favorite homemade recipe)
1 cup lemon curd  (try this recipe!)
1/2 pint fresh blueberries

1. Using a 1 1/2 inch round cookie cutter or a small glass, cut pie crust into small circles.
2. Press each circle into the bottom of a mini-muffin tin, making sure to flatten the bottom and sides.
3. Prick bottom and sides of the dough generously with a fork.
4. Bake at 450 degrees for about 5-7 minutes, or until lightly browned.
5. Remove tart shells immediately from the pan to a cooling rack and cool completely.
6. After tart shells are cool, add about 2 teaspoons of lemon curd to each one.
7. Top with a blueberry (and a dash of powdered sugar if you like) and serve cold!