Cranberry-Topped Lemon Tarts

By s_curtis444

Ingredients

• TOPPING:
• 2 c. flour
• 3 tbsp. sugar
• 3/4 tsp. salt
• 1 c. cold butter, cubed
• 3 c. fresh or frozen cranberries
• 1 1/4 c. sugar
• 1/4 c. water
• FILLING:
• 5 eggs
• 1 1/2 c. sugar
• 3/4 c. lemon juice
• 4 tsp. grated lemon peel
• 1/3 c. butter, softened
• GARNISH:
• 1 med. lemon, cut into 1/4" slices
• 1/2 c. sugar
• 1/4 c. water

Preparation

Step 1

In a large bowl, combine the flour, sugar, and salt; cut in butter till mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into 8 portions; press each onto the bottom & up the sides of eight 4" tart pans.

Cover and refrigerate for 20 mins. Bake at 350 for 20-25 mins. or till golden brown. Cool on wire racks.

In a large saucepan, combine cranberries, sugar and water. Cook over med. heat till berries have popped, about 20 mins.

Garnish each tart with a scoop of berries and a lemon slice.