- 8
Ingredients
- Topping:
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 3/4 tsp salt
- 1 cup cold butter, cubed
- 3 cups fresh or frozen cranberries
- 1 1/4 cups sugar
- 1/4 cup water
- Filling:
- 5 eggs
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 4 tsp grated lemon peel
- 1/3 cup butter, softened
- Garnish:
- 1 medium lemon, cut into 1/4-in slices
- 1/2 cup sugar
- 1/4 cup water
Preparation
Step 1
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-inch tart pans.
2. Cover and refrigerate for 20 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on wire racks.
3. In a saucepan, combine cranberries, sugar and water. Cook overmedium heat until berries pop, about 20 minutes.
4. Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
5. Transfer to a bowl; cover. Refrigerate for 1 hour. Transfer topping to another bowl; refrigerate tarts until serving.
6. 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.
7. Just before serving, spoon cranberry topping over tarts. Garnish with lemon slices.