• Preheat oven to 350℉. 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 1 1/3 cup all-purpose flour, 1/4 cup granulated sugar, and 1/8 teaspoon baking soda.
• Using a pastry fork, cut in 5 tablespoons butteruntil crumbly.
• Create a hole in the center. Add in 1 large egg and 1 tablespoon 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 22 oz Lemon Pie Filling (or homemade Lemon Curd) and top each with a fresh raspberry or blueberry using approximately 6 oz. raspberries or blueberries. May also garnish with 1 1/2 cups canned whipped topping.
• Chill until ready to serve. Makes 24 tarts.