BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON BERRY TARTLETS
Provided by Food Network
Number Of Ingredients 6
Steps:
- 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
- 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
LEMON-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
- Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
- In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
LEMON BERRY TARTLETS (WITH PUFF PASTRY)
This came from another site and looks so pretty and pretty simple. Here's what Chef John had to say: "This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream"
Provided by Bonnie G 2
Categories Tarts
Time 28m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour.
- Allow to thaw for 2 to 3 minutes.
- Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
- Place pastry rounds on the prepared baking sheet.
- Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
- Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down.
- Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 123.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 15.5, Sodium 56.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.8, Protein 2.1
More about "berry lemon tartlets recipes"
MIXED BERRY TARTLETS - BETTER HOMES & GARDENS
From bhg.com
3.9/5 (23)Total Time 50 minsServings 12Calories 229 per serving
- Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
- For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
- In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.
BERRY-LEMON TARTLETS | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
Cuisine FrenchCategory Snacks,DessertServings 30Total Time 1 hr 25 mins
- Place sugar, lemon zest, and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, 3-4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, 4-5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.
- Place phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 tsp lemon mixture into each shell. When ready to serve, garnish each with a berry.
LEMON TART WITH FRESH BERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
INDIVIDUAL LEMON TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MIXED BERRY BARS WITH BROWN SUGAR CRUST RECIPE | BON APPéTIT
From bonappetit.com
LEMON BERRY TART RECIPES - JULIE BLANNER
From julieblanner.com
CLASSIC LEMON POSSET RECIPE REQUIRES ONLY 3 INGREDIENTS
From tallahassee.com
LEMON TARTLETS RECIPE WITH THE BEST LEMON CURD - A SIDE …
From asideofsweet.com
20 BLUEBERRY DESSERT RECIPES - BEST BLUEBERRY DESSERTS - COUNTRY …
From countryliving.com
TASTY SUMMER FRUIT TARTLETS: TRIED AND TESTED RECIPE INSPIRED BY …
From irishtimes.com
LEMON BLUEBERRY TARTLETS - AS EASY AS APPLE PIE
From aseasyasapplepie.com
BERRY LEMON TARTLETS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
LEMON BERRY TARTLETS – ALLRECIPES (VIDEO) – IMAPAMPCHEF
From imapampchef.com
NO BAKE BERRY LEMON TARTLETS - CULINARY GINGER
From culinaryginger.com
LEMON BERRY TART - COMPLETELY DELICIOUS
From completelydelicious.com
BERRY, LEMON AND MASCARPONE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
BERRY-LEMON TARTLETS | HEALTHY RECIPES | WW CANADA - WEIGHT …
From weightwatchers.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
MARY BERRY'S LEMON TART RECIPE - BBC FOOD
From bbc.co.uk
You'll also love