Fruit Tart with Blackberries and Raspberries

Serves 6–8

• 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.

Nutrition Info

Per serving (193g-wt.): 620 calories (400 from fat), 44g total fat, 27g saturated fat, 12g protein, 46g total carbohydrate (4g dietary fiber, 34g sugar), 230mg cholesterol, 310mg sodium