Mini Lemon-Cranberry Tarts

Mini Lemon-Cranberry Tarts are a zesty and colorful dessert that combines the bright, tangy flavor of lemon with the tartness of cranberries. These little tarts are the perfect balance of sweet and tart, and their vibrant colors make them an impressive treat for any occasion. Here’s how to make them:

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1 egg yolk
2 tablespoons cold water (more if needed)

For the Lemon Filling:

1/2 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
2/3 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1 tablespoon all-purpose flour

For the Cranberry Sauce:

1 cup fresh or frozen cranberries
1/4 cup water
1/4 cup sugar
1 teaspoon lemon zest (optional, to tie in the lemon flavor)

Instructions:

1. Prepare the Tart Shells:

Preheat the oven to 350°F (175°C).
In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until combined. Gradually add the cold water, 1 tablespoon at a time, until the dough starts to come together.
Turn the dough out onto a floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, roll the dough out to about 1/8 inch thick. Cut out circles using a cookie cutter or glass that will fit into a mini muffin tin.
Press the dough circles into the muffin tin and gently prick the bottoms with a fork to prevent them from puffing up during baking.
Bake the tart shells for 12-15 minutes, or until golden brown. Let them cool completely.

2. Prepare the Lemon Filling:

In a mixing bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and melted butter until smooth. Stir in the flour to help thicken the filling.
Pour the lemon mixture into the cooled tart shells, filling them about 3/4 full.
Bake for 10-12 minutes, or until the filling is set and slightly golden around the edges. Let the tarts cool to room temperature.

3. Make the Cranberry Sauce:

In a small saucepan, combine the cranberries, water, sugar, and lemon zest (if using). Bring the mixture to a simmer over medium heat.
Cook for about 5-7 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool slightly.

4. Assemble the Tarts:

Once the lemon tarts have cooled, top each one with a small spoonful of the cranberry sauce.
Garnish with additional lemon zest or fresh mint if desired.

Tips:

Make Ahead: The tart shells and cranberry sauce can be made ahead of time and stored in the fridge for up to 3 days. Assemble the tarts just before serving.
Flavored Variations: You can experiment with different fruit toppings, such as raspberry or strawberry compote, for a variety of flavors.
Extra Decor: For added elegance, top each tart with a few whole cranberries or a dusting of powdered sugar before serving.

These Mini Lemon-Cranberry Tarts are the perfect combination of tart and sweet, with a buttery crust, refreshing lemon filling, and vibrant cranberry sauce. They make a beautiful addition to any dessert table, especially during the holiday season!