|Laduree and its dreamy macarons|
|Two Little Red Hens cupcakes -- sumptuous, delectable flowers|
|Lee Sims Homemade Chocolates|
2 c. fresh rhubarb, diced
Assembling the tarts: Preheat the oven to 400°F. Divide the dough into eight balls. Roll out each ball to fill the tart pans. Remove excess dough from edges, reserving it for the lattice work. Divide the filling into eight sections and fill each pan. Be careful not to overfill, or it will spill out during baking. With the excess dough, create a lattice on top of the pie. Brush the lattice with melted butter, as it will prevent burning and give each tart a golden color.
|Too delicious Warm Berry Cobbler, The Lake House|