Best Cranberry Topped Lemon Tarts Recipes
CRANBERRY-TOPPED LEMON TARTS
The delicious combination of colors and tangy-sweet flavors makes this a very pretty, very special dessert. You'll be receiving a ton of compliments on your culinary expertise. -Ruth Lee Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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., 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 zest 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. , 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.
Nutrition Facts : Calories 786 calories, Fat 34g fat (20g saturated fat), Cholesterol 215mg cholesterol, Sodium 572mg sodium, Carbohydrate 117g carbohydrate (88g sugars, Fiber 3g fiber), Protein 8g protein.
CRANBERRY-TOPPED LEMON TARTS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
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