Rustic lemon cranberry tartlets
A refreshing dessert after a big meal or a enjoy this dessert with a fresh cup of coffee.
Rustic lemon cranberry tartlets
A refreshing dessert after a big meal or a enjoy this dessert with a fresh cup of coffee.
Cooking Instructions
- 1
Start your curd.
- 2
Whisk eggs, sugar and lemon juice over double boiler until well blended, about 7-10 minutes.
- 3
Drain curd through a fine sieve into a bowl, this removes any lumps.
- 4
Fold in butter and zest. Cover with plastic wrap and refrigerate 4 hours.
- 5
For The Cranberry Sauce.
- 6
Bring all ingredients except cranberries to a simmer over medium heat. once you reach a simmer, add cranberries and cook over medium, high temperatures. Cook until cranberries burst. Remove from heat. What's cool is you will hear them pop!
- 7
Do not remove cinnamon sticks, ginger and oranges segments. Set it all aside to cool then refrigerate 4 hours.
- 8
After the 4 hours remove, cinnamon, oranges and ginger.
- 9
On a lightly floured surface roll out one sheet of puff pastry.
- 10
Cut pastry into four equal portions.
- 11
Place pastry on parchment lined baking sheet.
- 12
Prick pastry with fork all over. Cook pastry in a preheated 425°F oven for15- 25 minutes. Remove as soon as they turn a nice golden color.
- 13
Repeat pastry steps for the second sheet.
- 14
Once pastry has cooled place 1/8 of lemon curd to each pastry. Top that with swirls of cranberry sauce.
- 15
Must refrigerate leftovers, if there are any!
- 16
MAKE YOUR CRANBERRY SAUCE AND LEMON CURD THE DAY BEFORE YOU WISH TO MAKE! THEN BAKE PASTRY DAY OF AND ASSEMBLE!!! MAKES IT SO MUCH EASIER!!!!!
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