Description
Delicious and elegant lemon tartlets topped with pomegranate seeds, perfect for festive occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tbsp cold water
- 1 cup lemon curd
- ¼ cup pomegranate seeds
- Fresh rosemary sprigs for garnish (optional)
Instructions
- Prepare the Tartlet Shells: In a mixing bowl, combine the flour and sugar. Add the diced butter and blend until the mixture resembles coarse crumbs. Mix in the egg yolk and water until the dough comes together. Pat the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Shape and Bake the Tartlet Shells: Roll out the dough on a lightly floured surface to about 1/8-inch thick. Cut into circles slightly larger than your tartlet tins and press the dough into the tins. Prick the base with a fork, line with parchment, and fill with baking beans. Bake for 10-12 minutes, remove beans and parchment, and bake again for another 5 minutes or until golden. Let cool.
- Fill the Tartlet Shells: Spoon lemon curd into each tartlet shell, smoothing the top with a spoon.
- Garnish: Decorate with pomegranate seeds and a small sprig of rosemary if desired.
Notes
- Ensure the butter is chilled before incorporating; this helps create a flaky crust.
- For added flavor, you can zest some lemon into the dough.
- If lemon curd is unavailable, homemade lemon curd can be made using fresh lemon juice, sugar, eggs, and butter.
- For a creative twist, top the tartlets with different fruits or berries according to preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 10g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 51mg