Lemon Sour Cream Mousse Tarts

With Fresh Fruits

I really enjoy looking at beautiful pies, even though mine aren't always in that state when they're done. But then again I am my very worst critic in all things. It took me awhile to be accepting of the "freeform" style, being in the thinking mode that all crusts must be crimped in some fashion, and that everything should look cooking-school-brochure perfect. Hmmm...