Lemon Berry Tartlets Recipes

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EASY LEMON BERRY TARTLETS

These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 tartlets.

Number Of Ingredients 6



Easy Lemon Berry Tartlets image

Steps:

  • In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

2/3 cup frozen unsweetened raspberries, thawed and drained
1 teaspoon confectioners' sugar
1 package (1.9 ounces) frozen miniature phyllo tart shells
4 ounces reduced-fat cream cheese
2 tablespoons lemon curd
Fresh raspberries, optional

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



Berry Tartlets image

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.

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

LEMON CURD TARTLETS

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 tartlets.

Number Of Ingredients 7



Lemon Curd Tartlets image

Steps:

  • In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup butter, cubed
1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

LEMON BERRY TARTLETS

Provided by Food Network

Number Of Ingredients 6



Lemon Berry Tartlets image

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.

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup frozen creamy whipped topping, thawed
6 mini graham cracker pie crusts
1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves

BLUEBERRY-LEMON TART

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13



Blueberry-Lemon Tart image

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

LEMON BLUEBERRY TART

You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16



Lemon Blueberry Tart image

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

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



Lemon-Berry Tart image

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

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons packed brown sugar
1 egg
1/2 cup lemon curd (from about 10-oz jar)
1 package (8 oz) cream cheese, softened
2 cups berries or sliced fruits

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



Lemon Berry Tartlets (With Puff Pastry) image

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

1 sheet frozen puff pastry
1 tablespoon all-purpose flour, for dusting
1 egg, beaten
1/3 cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar, for dusting

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