Cranberry-Topped Lemon Tarts

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c. flour

  • 3

    tbsp. sugar

  • 3/4

    tsp. salt

  • 1

    c. cold butter, cubed

  • TOPPING:

  • 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

Directions

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.

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