Cranberry-Topped Lemon Tarts Recipe
Cranberry-Topped Lemon Tarts Recipe photo by Taste of Home
Next Recipe

Cranberry-Topped Lemon Tarts Recipe

Read Reviews
3.5 2 3
Publisher Photo
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. —Ruth Lee Troy, Ontario
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 3 cups fresh or frozen cranberries
  • 1-1/4 cups sugar
  • 1/4 cup water
  • 5 eggs
  • 1-1/2 cups sugar
  • 3/4 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 1/3 cup butter, cubed
  • 1 medium lemon, cut into 1/4-inch slices
  • 1/2 cup sugar
  • 1/4 cup water

Nutritional Facts

1 each: 786 calories, 34g fat (20g saturated fat), 215mg cholesterol, 572mg sodium, 117g carbohydrate (88g sugars, 3g fiber), 8g protein.


  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.
Originally published as Cranberry-Topped Lemon Tarts in Taste of Home December/January 2007, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cranberry-Topped Lemon Tarts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sharonsanmarco User ID: 7513040 160711
Reviewed Nov. 29, 2013

"The flavor was great. However, the directions could have been more detailed, especially about the approximate time to cook the filling and if it should be clear or opaque.


zerbmeister User ID: 4026995 88307
Reviewed Sep. 1, 2013

"In addition to putting the dough in the fridge, I would also poke it with a fork. The first time I made it, I didn't do this and the dough puffed up. Also, instead of the cranberry filling, I simply put fresh raspberries on top. Much lighter and fresher!"

Loading Image