You know when you just happen to throw something together and of course everyone raves over it and asks for the recipe and you’re like, “um, I put ground sausage in my boxed stuffing mix” and they treat you like the Second Coming? Yeah, this is exactly that except minus sausage and stuffing and add lemon curd and sugar cookie dough.
I mean, not even a thing. But it’s totally a thing. Congrats, are you thoroughly confused now?
The best part about this faux-recipe is that it’s so simple and so… rustic. Rustic isn’t the right word but you know what I mean, right? Where you just throw it together effortlessly like some kind of chic baker without a care in your breezy world. Even though we all know ‘effortless’ is just a crap term for “I spent two hours arranging these organic, freshly-picked-from-my-garden tulips just-so in this makeshift mason jar vase with a raffia ribbon.” Or, “oh this top knot? I only had to watch 18 hours of YouTube tutorials before I could master taking my Lauren-Conrad-esque hair and piling it into this messy-yet-chic bun. Totes easy.”
But rustic almost implies lazy, like “I didn’t give two craps about the way this chicken looks, so eff it, I’m calling it rustic” …and everyone swoons. Wood paneling you didn’t feel like putting a second coat of paint on — hell, call it rustic. People will understand. It’s art, man. Don’t box me into your perfectionist world, dude.
I don’t even know what I’m saying anymore. BUT I do know that you and I must make these tartlets together because not only are they adorable and bite-sized, but they’re friggin’ delicious. Rustic laziness or not.
Irresistible two-ingredient tarts. If that’s not effortless, I dunno what is.
- 1 pkg (24 cookie count) refrigerated sugar cookie dough, at room temperature
- 1 jar lemon curd (or use your own homemade version, you effortless person, you)
- Powdered sugar, for dusting (optional but recommended)
- Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside.
- Using your fingers, gently flatten each ball of dough and press it into each muffin cavity, going up the sides of the cavity to create a small bowl of dough. Repeat with remaining dough and bake for approx. 10-12 minutes or until the edges are light brown.
- Allow the sugar cookie cups to cool in the pan for about 10-15 minutes. While they cool, very gently press your thumb or the handle of a wooden spoon into the center of each cookie cup to create a well; this will be filled with the curd. Once the cups have cooled some, use a knife to run along the edges of the cups to gently lift them out of the pan. Allow the cups to cool on a wire rack completely.
- Once cups are cooled, fill with about a teaspoon of lemon curd. Top with a dusting of powdered sugar if you'd like. Serve immediately.
So effortless, even Lauren Conrad would approve.
Have a delicious day!