Tiny Lemon Gem Tarts Recipes

TINY LEMON GEM TARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
• Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
• Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
• Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
• Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.

EASY TRADITIONAL JAM TARTS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little butter.
• Mix the flour and salt in a mixing bowl. Add the cubed butter.
• Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
• Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
• Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.
• Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.
• Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press the discs of dough into each mold.
• Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will bubble out when hot and burn.
• Repeat until all the pastry is used up-you can squish the pastry trimmings back together and reroll as needed.
• Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely.
• Once cooled, serve and enjoy.

LEMON COCONUT TARTLETS

Steps:

• In bowl, combine sugar & flour.
• Beat in eggs, lemon peel & juice by hand.
• Divide the coconut among the tart shells (approximately 1 teaspoons each).
• Pour lemon mixture over top of coconut.
• Bake in 375 degree oven for 20-25 minutes or until filling is set.
• Cool before serving.