Nutritional Info

Nutrition Facts

Serving Size 1 (27g)

Calories 28
Calories from Fat 13 (46%)
Amount Per Serving %DIV
Total Fat 1.4g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 69.4mg 23%
Sodium 9.1mg 0%
Potassium 22.2mg 0%
Total Carbohydrate 2.4g 1%
Dietary Fiber 0.5g 2%
Sugars 0g
Protein 1.2g 2%

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Recipe Description
Lovely to look at, these small scale fruit tarts are nice for a summer dessert.  The recipe makes three tarts, at a modest four servings each.  To add color to your dessert tray, try topping each tart with a different kind of berry.
Prep time
45 min
Cook time
40 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1 Cup(c)  sugar
6 Tablespoon(T)  lemon juice
3/4 Cup(c)  butter, cut into pieces
6 Cup(c)  raspberries, hulled strawberries, or blueberries
12   minature pastry shells (recipe below)
6   egg yolks


To prepare miniature pastry shells:  In a food processor (or a large bowl), combine 1/2 cup sugar and 3/4 cup (1/4 lb. plus 1/4 cup) butter or margarine.  Whirl (or beat with an electric mixer) until creamy.  Add 1 egg yolk.  Whirl (or beat) until blended.  Then add 2 cups cake flour and whirl (or beat) until well blended.  (At this point, you may cover and. refrigerate pastry for up to 3 days.)  You will need 3 small tart pans with removable rims or 3 flan rings.  Pans or rings should be 6 to 7 inches in diameter and no deeper than 1 1/2 inches.  If using bottomless flan rings, cut cardboard rounds that just fit inside each ring.  Set aside.  Divide pastry into 3 qual portions.  If pastry is too sticky to handle, refrigerate briefly.  Place each portion in a tart pan or flan ring and press gently over bottom and sides (set flan rings on a baking sheet).  Bake in a 325 degree oven until edges are lightly browned, about 25 to 30 minutes.  Let cool.  To support flan ring pastry shells, slide each shell onto a cardboard round before you remove the ring.  To prepare filling:  In a medium sized pan, stir together egg yolks, sugar, lemon juice and butter.  Cook over medium low heat, stirring constantly, until butter is melted and mixture is thick.  Remove from heat and let cool.  Remove pan rims from baked pastry shells.  Spread lemon mixture equally in shells.  Arrange berries neatly over filling.  Serve.  If made ahead, cover and refrigerate for up to 4 hours and serve chilled.

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