Cranberry-Topped Lemon Tarts |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
The delicious combination of colors and tangy-sweet flavors makes this a very pretty, very special dessert. You'll be receiving a ton of compliments on your culinary expertise. âRuth Lee Troy, Ontario Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
3/4 teaspoon salt |
1 cup cold butter, cubed |
topping: |
3 cups fresh or frozen cranberries |
1-1/4 cups sugar |
1/4 cup water |
filling: |
5 eggs |
1-1/2 cups sugar |
3/4 cup lemon juice |
4 teaspoons grated lemon peel |
1/3 cup butter, cubed |
garnish: |
1 medium lemon, cut into 1/4-inch slices |
1/2 cup sugar |
1/4 cup water |
Directions:
1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into eight portions; press each onto the bottom and up the sides of eight 4-in. tart pans.
2. Cover and refrigerate for 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.
3. In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries have popped, about 20 minutes.
4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.
5. Transfer to a small bowl; cool. Cover and refrigerate for 1 hour. Transfer berry topping to another bowl; refrigerate until serving.
6. Spoon filling into tart shells. Chill, uncovered, until set. For garnish, in a small saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until lemon is tender. Cut slices in half; chill.
7. Just before serving, spoon cranberry topping over tarts. Garnish with lemon slices. Yield: 8 servings.
|
|