cranberry-topped lemon tarts

Name: Cranberry-Topped Lemon Tarts
Prep time: 45 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) all-purpose flour; 3 tablespoon(s) sugar; 3/4 teaspoon(s) salt; 1 cup(s) cold butter, cubed; FOR THE TOPPING; 3 cup(s) fresh or frozen cranberries; 1 1/4 cup(s) sugar; 1/4 cup(s) water; FOR THE FILLING; 5 - eggs; 1 1/2 cup(s) sugar; 3/4 cup(s) lemon juice; 4 teaspoon(s) grated lemon peel; 1/3 cup(s) butter, cubed; FOR THE GARNISH; 1 medium lemon, cut into 1/4-inch slices; 1/2 cup(s) sugar; 1/4 cup(s) water

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

►

yield 8 serving(s)

prep time 45 Min

cook time 20 Min

method Bake

Ingredients For cranberry-topped lemon tarts

2 c

all-purpose flour
3 Tbsp

sugar
3/4 tsp

salt
1 c

cold butter, cubed
FOR THE TOPPING
3 c

fresh or frozen cranberries
1 1/4 c

sugar
1/4 c

water
FOR THE FILLING
5

eggs
1 1/2 c

sugar
3/4 c

lemon juice
4 tsp

grated lemon peel
1/3 c

butter, cubed
FOR THE GARNISH
1 md

lemon, cut into 1/4-inch slices
1/2 c

sugar
1/4 c

water

How To Make cranberry-topped lemon tarts

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. Cover and refrigerate for 20 minutes. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks.

2
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.
3
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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.