4.8/5
(6 Votes)
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.
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