This is one of the easiest tarts you will ever make. Although it is broken into two steps, it is still simple to follow. Tart crust can be made and frozen, fill and bake before serving. If you prefer a plain lemon tart, simply leave out the cranberries.
Cranberry Lemon Tart
Ingredients
Dough
- 2 cups flour
- 1/2 cup icing sugar
- 1 cup softened butter or margarine
Filling
- 3 eggs
- 1/2 cup almond milk
- juice of 2 lemons
- 1/2 cup sugar
- 2 cups frozen cranberries
- raspberry coulis for garnish
- mint leaves, cleaned and checked for garnish
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine flour, icing sugar, and butter or margarine.
- Press mixture into an 11-inch tart pan.
- Poke a few holes in the dough with a fork and bake tart crust for 15-20 minutes or until set, but not golden.
- Combine eggs, almond milk, lemon juice and sugar until smooth.
- Pour mixture into cooked tart shell. Add frozen cranberries.
- Bake for 30-40 minutes or until crust is golden.
Notes
Dara Bunjon talks with culinary content creator, food stylist and photographer Kristen Hess, host of The Artful Gourmet podcast.
When the Jews were exiled during the Spanish Inquisition, they fled far and wide, bringing their love of eggplant with them.
Many of this year's new children's books for Passover portray the holiday theme of opening one's seder table to guests.
The ban on American booze, which came in response to the the Trump administration's tariffs against Canada, has “created a meaningful opening” for other kosher holiday wines.