Lemon Buttermilk Tarts
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Crust
- 2 cups all-purpose flour
- 1⁄2 cup unsalted butter
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄4 cup water
-
Filling
- 2 eggs
- 3⁄4 cup buttermilk
- 1⁄2 cup granulated sugar
- 6 tablespoons lemon juice
- 1 lemon, zest of
- 2 tablespoons all-purpose flour
directions
- Preheat the oven to 400 degrees F.
- Sift dry ingredients into a large mixing bowl.
- Rub in the butter until the mixture because flaky and crumbly.
- Gradually add water, stirring and cutting with a knife, until the dough can form a large, soft ball.
- Roll out and press into tart tins.
- Refrigerate for 20 minutes until cold.
- Fill each with parchment paper and pie weights (I used spare change).
- Bake for 8 to 10 minutes.
- Remove parchment paper and return to oven. Bake until golden (8 to 10 minutes).
- Remove and let cool.
- Reduce oven temperature to 325 degrees F.
- Whisk all ingredients in a medium mixing bowl.
- Evenly divide among cooled tart crusts.
- Bake for 20 to 25 minutes, until the center of the filling has set. If cracks form, remove immediately - it has been over-baked.
- Cool to room temperature; refrigerate until properly chilled.
- Dust with confectioner's sugar and top with berries.
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