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Cranberry-Topped Lemon Tarts

 Cranberry-Topped Lemon Tarts
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
8 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling


  • 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


  • 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.
  • Cover and refrigerate for 20 minutes. Bake at 350° for 20-25

2 of 2

Cranberry-Topped Lemon Tarts (continued)

Directions (continued)

  • minutes or until golden brown. Cool on wire racks.
  • In a large saucepan, combine the cranberries, sugar and water. Cook
  • over medium heat until berries have popped, about 20 minutes.
  • 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.
  • Transfer to a small bowl; cool. Cover and refrigerate for 1 hour.
  • Transfer berry topping to another bowl; refrigerate until serving.
  • 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.
  • Just before serving, spoon cranberry topping over tarts. Garnish with
  • lemon slices. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 786 calories, 34 g fat (20 g saturated fat), 215 mg cholesterol, 572 mg sodium, 117 g carbohydrate, 3 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.