By Bring Mini Lemon-Cranberry Tarts to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Mini Lemon-Cranberry Tarts captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mini Lemon-Cranberry Tarts becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Tart Shells:
190g (1 1/2 cups) all-purpose flour
30g (1/4 cup) powdered sugar
115g (1/2 cup) unsalted butter, chilled and cubed
1 egg yolk
2 tbsp cold water
For the Lemon Filling:
3 large eggs
100g (1/2 cup) granulated sugar
60ml (1/4 cup) fresh lemon juice
1 tbsp lemon zest
60ml (1/4 cup) heavy cream
For the Cranberry Topping:
1 cup fresh or frozen cranberries
50g (1/4 cup) granulated sugar
60ml (1/4 cup) water
PREPARATION STEPS
Prepare the Tart Shells:
Preheat the oven to 175°C (350°F).
In a food processor, combine the flour and powdered sugar. Add the butter and pulse until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, mixing until the dough comes together.
Roll out the dough and cut circles to fit your mini tart pans. Press the dough into the pans and prick the bottoms with a fork.
Bake for 10-12 minutes until golden. Allow to cool completely.
Make the Lemon Filling:
In a bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and cream until smooth.
Pour the filling into the cooled tart shells.
Bake for 15-18 minutes or until the filling is set. Let the tarts cool completely.
Prepare the Cranberry Topping:
In a saucepan, combine the cranberries, sugar, and water. Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture becomes jam-like.
Allow the topping to cool slightly.
Assemble the Tarts:
Spoon a dollop of cranberry topping onto each lemon tart.
Garnish with a small sprig of mint or a light dusting of powdered sugar for an elegant finish.
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 35 minutes | Servings: 12 mini tarts
Approx. 180 kcal per tart
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
