Cranberry-Topped Lemon Tarts

Name: Cranberry-Topped Lemon Tarts
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 2 cups 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 large eggs; 1-1/2 cups sugar; 3/4 cup lemon juice; 4 teaspoons grated lemon zest; 1/3 cup butter, cubed; GARNISH:; 1 medium lemon, cut into 1/4-inch slices; 1/2 cup sugar; 1/4 cup water

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

Ingredients

2 cups 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 large eggs
1-1/2 cups sugar
3/4 cup lemon juice
4 teaspoons grated lemon zest
1/3 cup butter, cubed
GARNISH:
1 medium lemon, cut into 1/4-inch slices
1/2 cup sugar
1/4 cup water

Directions

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 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 zest 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.

Nutrition Facts

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

Originally published as Cranberry-Lemon Tart in Taste of Home December/January 2007

Reviews

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Average Rating:

sharonsanmarco

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

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!