Berry Topped Lemon Tarts



  • 2 cups flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup cold butter


  • 3 cups fresh fruit (recipe calls for cranberries, blueberries or raspberries could also be good)
  • 1 1/4 cups sugar
  • 1/4 cup water


  • 5 eggs
  • 1 1/2 cups sugar
  • 3/4 cups lemon juice
  • 1/3 cup butter, softened
  • 4 teaspoons grated lemon peel


  • 1 medium lemon, cut into 1/4 inch slices
  • 1/2 cup sugar
  • 1/4 cup water


Makes 8.

Preheat oven to 350°.

Crust: 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 bottoms 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.

Topping: In a large saucepan, combine the berries, sugar and water.  Cover over medium heat until berries have popped, about 20 minutes.  Transfer berry topping to another bowl; refrigerate until serving.

Filling: Meanwhile, in a small sauce pan, whisk eggs.  Stir in the sugar, lemon juice, butter and lemon peel.  Cook and stir over medium heat for 20-25 minutes or until filling is thickened and reaches 160.  Transfer to a small bowl; cover and refrigerate for 1 hour.  Spoon filling into tart shells.  Chill, uncovered until set.

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 berry topping over tarts.  Garnish with lemon slices.