Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Tart Shells
In medium bowl, mix together the all-purpose flour, granulated sugar, and baking soda.
Using a pastry fork, cut in butter until crumbly.
Create a hole in the center. Add in egg and mayonnaise. Mix together until well blended and the consistency of cookie dough. Lightly knead 4-5 times.
Roll into 24 walnut-sized balls. Place each ball into wells of a lightly greased mini-muffin pan. Using your fingers or a wooden tart press, form dough along bottom and up the sides of each well.
Bake in preheated oven for 10 minutes or until edges are golden. Remove crusts to a wire rack to cool.
Assemble the Tarts
Fill each tart shell with lemon pie filling (or homemade Lemon Curd) and top each with a fresh raspberry or blueberry. May also garnish with a dollop of whipping cream.
Chill until ready to serve. Makes 24 tarts.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.