1/1 Photo of Fruit Tartlets With Lemon Curd
Roxygirl in Colorado's Note:
My husband's friend's mom made these throughout his childhood. She would set out bowls of fillings and whipped cream and let everyone make his own tart. Luckily she is not one of those people who doesn't share recipes! These are very light and fresh tasting and are great for entertaining. The tarts can be made up to 3 weeks ahead (stored in tin). I always make the lemon filling and a couple of others to add variety. You can used canned pie filling if desired.
My Private Note
Units: US | Metric
- 1 cup butter, cut into small cubes
- 1 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- 1Tart shells:.
- 2Combine like a pie crust, either by hand or processor.
- 3If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
- 4Whisk egg and almond extract together and pour into feed tube.
- 5Process until dough comes together in a ball.
- 6Wrap in plastic and store in refrigerator until ready to use.
- 7When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
- 8Bake at 350 degrees for 12-15 minutes or till light brown.
- 9Lemon filling:.
- 10Melt butter in top of double boiler pan.
- 11Add sugar, lemon juice, and eggs and yolks.
- 12Cook on low until thick, stirring constantly.
- 13Filling should be like thick pudding.
- 14To assemble tarts with filling:.
- 15Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).
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Nutritional Facts for Fruit Tartlets With Lemon Curd
Serving Size: 1 (1385 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 81.3
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 2.6 g
- Cholesterol 24.1 mg
- Sodium 31.1 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.1 g
- Sugars 5.7 g
- Protein 0.9 g