Today is leftovers day, where I try to clean out the refrigerator and use up all of the extra, superfluous ingredients that I have laying around from throughout the week. But just because they are leftovers doesn’t mean that they can’t be fabulous. Here I took some left over (and amazingly versatile) shortbread dough, pressed it into individual tart pans, and blind baked them in a 350º oven. I then filled them each with some left over lemon curd, and topped them with some fresh berries (raspberries and strawberries respectively). I finished the tarts off with a glaze of apricot jam, which not only seals in the moisture, but also creates that beautiful, unctuous exterior. Taking a cue from Ina Garten, on the strawberry tarts I added a sprinkling of pistachios for some color and crunch, and garnished them both with some fresh mint. The buttery crust, tart lemony filling, and fresh berry sweetness make for a deliciously simple, yet impressive dessert sure to thrill any and all of your guests. Perfect for a leisurely Saturday afternoon. Enjoy!