RED CURRANT AND LEMON TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes ten 3 1/2-inch tarts
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 10 rounds with a 4-inch cutter. Fit into 3 1/2-inch round tart pans. Using scissors or a sharp paring knife, trim pastry even with edge of tart pans. Transfer to refrigerator to chill for 30 minutes.
- Preheat oven to 375 degrees. Prick pastry all over with the tines of a fork. Line pastry with parchment rounds; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns golden, 10 to 20 minutes more. Cool completely on a wire rack before filling.
- Fill half of each tart shell with lemon curd, and the other side with currant curd. Smooth the top flush with edge of tart shell.
- Pipe meringue onto tarts using a 3/8-inch star tip to completely cover. Preheat broiler. Place tarts under broiler and broil until golden brown, alternatively, you can use a hand-held propane torch.
- Place each tart on a serving plate. Serve with raspberry sauce, and garnish with a few pomegranate seeds.
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Tony Tobachiba Yerevick
t.yerevick0@gmail.comThese tartlets are beautiful and delicious! I'll definitely be making them again.
Kuti Okiki
k.o71@hotmail.comI'm not a huge fan of red currants, but I thought I'd give these tartlets a try. I'm glad I did! The tartness of the currants was perfectly balanced by the sweetness of the lemon.
Lacie Matthias
m.l62@gmail.comThese tartlets are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious.
Marjorie Mostert
marjoriem@hotmail.comI love these tartlets! They're the perfect summer dessert.
Glenn Mcquillan
glenn.m48@hotmail.comThese tartlets were easy to make and turned out beautifully. The filling was perfectly tart and the crust was flaky and delicious.
Tera Ghum
t_g49@gmail.comI made these tartlets for a bake sale and they were a huge hit! Everyone loved them.
Gayle Johnson
g75@hotmail.comThese tartlets were amazing! The crust was flaky and the filling was creamy and tart. I will definitely be making these again.
willys wonderland yeet
willys42@hotmail.comThe tartlets were delicious, but the crust was a bit too crumbly for my taste.
Monique Candelaria
monique-candelaria@gmail.comThese were a bit too tart for me, but my husband loved them. He said they were the best tartlets he's ever had.
Ridoy Khondukar
ridoy@hotmail.frI've made these tartlets several times now, and they're always a crowd-pleaser. They're the perfect balance of sweet and tart, and the crust is flaky and delicious.
Sibghatullah Zafarzai
zafarzai.sibghatullah22@gmail.comEasy to make and delicious! I used fresh red currants from my garden, and they were perfect. The tartlets were a bit tart for my taste, but my guests loved them.
David Grecu
d_grecu@gmail.comThese tartlets were a hit at my dinner party! The combination of sweet and tart was perfect, and the lemon added a lovely freshness. I will definitely be making these again.