CHEF JEFF — ONE BYTE AT A TIME: Lemon Mascarpone Tarts

This quick and easy dessert is perfect summer fare.

Lemon Mascarpone Tarts

1 16½-ounce tube refrigerated sugar cookie dough

1 11½-ounce jarlemon curd

1 pound mascarpone cheese, at room temperature

1 pint fresh raspberries

Heat oven to 350 degrees. Slice cookie dough into discs ¼- to ½-inch thick. Slice each disc in half. Press dough pieces into bottom and up sides of greased mini muffin tin. Bake 8 to 10 minutes, until golden. Set aside to cool completely.

Meanwhile, place lemon curd in microwaveable dish and heat until spreadable, about 40 seconds. Whisk it with the mascarpone until light and airy.

Use a small cookie scoop to fill each sugar cookie tart with lemon mascarpone filling. Top with a fresh raspberry.

Yield: 36 tarts.

Approximate nutritional analysis per tart: 155 calories, 63 percent of calories from fat, 9.6 grams fat (3.8 grams saturated), 20 milligrams cholesterol, 1.6 grams protein, 11.4 grams carbohydrates, 0.5 grams fiber, 62 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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