Wash your hands and put on an apron. Weigh and measure all the ingredients. Preheat the oven to 200C/400F/Gas 5.
Roll out the pastry onto a lightly floured surface and cut out four circles using a 8cm/3¼ in cutter. Line four holes in a muffin tin with the pastry circles.
Spoon the lemon curd into the pastry cases.
Melt the butter in a small saucepan and leave it to cool a little. Next add the oats
sugar and flour to the butter and mix with a fork
breaking it up into crumbs.
Sprinkle the crumbs onto the top of the tarts. Place the muffin tin onto a baking tray and bake for 15-20 minutes. Serve with fresh raspberries or strawberries.
