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.


8 servings

Crust Ingredients

2 cups all-purpose flour
3 tablespoons granulated (white) sugar
3/4 teaspoon salt
1 cup cold butter or margarine

Topping Ingredients

3 cups fresh or frozen cranberries
1 1/4 cups granulated (white) sugar
1/4 cup water

Filling Ingredients

5 large eggs
1 1/2 cups granulated (white) sugar
3/4 cup lemon juice
1/3 cup butter or margarine, room temperature
4 teaspoons grated lemon peel

Garnish Ingredients

1 medium lemon, cut into 1/4-inch slices
1/2 cup granulated (white) sugar
1/4 cup water


Preheat oven to 350°F (177°C).

In a 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. Cover and refrigerate for 20 minutes.

Bake in preheated oven for 20 to 25 minutes or until golden brown. Cool on wire cooling 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 saucepan, whisk eggs. Stir in the sugar, lemon juice, butter and lemon peel. Cook and stir over medium heat for 20 to 25 minutes or until filling is thickened and reaches 160°F (71°C). Transfer to a small bowl; 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 to 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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