- 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
Preheat oven to 350Â°.
Crust: In a bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.Â Stir until dough forms a ball.Â Divide into eight portions; press each onto the bottoms and up the sides of eight 4-in tart pans.Â Cover and refrigerate for 20 minutes.Â Bake at 350Â° for 20-25 minutes or until golden brown.Â Cool on wire racks.
Topping: In a large saucepan, combine the berries, sugar and water.Â Cover over medium heat until berries have popped, about 20 minutes.Â Transfer berry topping to another bowl; refrigerate until serving.
Filling: Meanwhile, in a small sauce pan, whisk eggs.Â Stir in the sugar, lemon juice, butter and lemon peel.Â Â Cook and stir over medium heat for 20-25 minutes or until filling is thickened and reaches 160.Â Â Transfer to a small bowl; cover and refrigerate for 1 hour.Â Spoon filling into tart shells.Â Chill, uncovered until set.
Garnish: In a small saucepan, bring lemon slices, sugar and water to a boil.Â Reduce heat; simmer, uncovered for 20-25 minutes or until lemon is tender.Â Cut slices in half; chill.
Just before serving, spoon berry topping over tarts.Â Garnish with lemon slices.