Best Strawberry Lemon Tartlets Recipes

BLUEBERRY STRAWBERRY COMPOTE OVER LEMON TARTLETS

Steps:

• For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours.
• For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts.
• Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set.
• Serve warm compote over chilled tartlets.

STRAWBERRY-LEMON TARTLETS

Steps:

• Preheat oven to 375°F. Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick). Cut out 3-inch rounds. Gather and re-roll dough scraps. Cut out enough rounds to make 16 total. Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds. Freeze crusts 15 minutes.
• Arrange tartlet pans on large baking sheets. Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes. Cool crusts completely. Turn crusts out of pans; arrange on platter.
• For filling:
• Whisk lemon curd and lemon peel in medium bowl until smooth. Whip cream in another medium bowl until soft peaks form. Fold cream into lemon curd in 2 additions. Divide filling among crusts. Cut each strawberry as desired and place 1 atop each tartlet.
• For glaze:
• Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil. Strain into small bowl. Brush each berry with glaze. Garnish tartlets with lemon peel, if desired. (Can be prepared 6 hours ahead. Cover loosely and refrigerate.)

BLUEBERRY STRAWBERRY COMPOTE OVER LEMON TARTLETS

Steps:

• For the compote: Place all compote ingredients into a medium pot. Cover and cook on low until strawberries break down and sauce thickens, about 30 minutes. If using a slow cooker, cook on high setting for 1 1/2 to 2 1/2 hours. For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts. Using an electric mixer beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set. Serve warm compote over chilled tartlets.

STRAWBERRY LEMON MERINGUE TARTLETS

Steps:

• Heat oven to 274*F.
• LIne a cookie sheet with parchment paper or foil.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.
• Add sugar 2 TBS at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved.
• Fill large decorating bag with large star tip.
• Pipe meringue onto paler lined cookie sheet in spirals to form 6 round bases about 3 inches in diameter.
• Pipe a border of rosettes around each base.
• (This forms the raised edge to hold the filling).
• Bake at 275*F for 35 minutes.
• For softer meringues, remove pan from oven immediately.
• Cool on wire rack.
• For dry crisp meringues, turn oven off and leave meringues in oven with door closed for 2 hours or overnight.
• Carefully remove meringues from paper; place on serving plates.
• Just before serving, spoon yoghurt into center of each meringue; top with strawberries.
• Store in refrigerator.