Red Currant and Lemon Tartlets
Martha Stewart Living Television
Yield Makes ten 3 1/2-inch tarts
- All-purpose flour, for work surface
- Pate Sucree for Tartlets (http://www.marthastewart.com/258969/pate-sucree-for-tartlets)
- Lemon Curd for Red Currant and Lemon Tartlet (http://www.marthastewart.com/255932/lemon-curd-for-red-currant-and-lemon-tar)
- Red Currant Curd (http://www.marthastewart.com/255922/red-currant-curd)
- Swiss Meringue for Red Currant and Lemon Tartlets (http://www.marthastewart.com/259753/swiss-meringue-for-red-currant-and-lemon)
- Raspberry Sauce (http://www.marthastewart.com/256223/raspberry-sauce)
- Pomegranate seeds, for garnish
- On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 10 rounds with a 4-inch cutter. Fit into 3 1/2-inch round tart pans. Using scissors or a sharp paring knife, trim pastry even with edge of tart pans. Transfer to refrigerator to chill for 30 minutes.
- Preheat oven to 375 degrees. Prick pastry all over with the tines of a fork. Line pastry with parchment rounds; fill with pie weights or dried beans. Bake until pastry begins to color around the edges 15 to 20 minutes. Remove the parchment paper and weights, and continue to bake just until the pastry dries out and turns golden, 10 to 20 minutes more. Cool completely on a wire rack before filling.
- Fill half of each tart shell with lemon curd, and the other side with currant curd. Smooth the top flush with edge of tart shell.
- Pipe meringue onto tarts using a 3/8-inch star tip to completely cover. Preheat broiler. Place tarts under broiler and broil until golden brown, alternatively, you can use a hand-held propane torch.
- Place each tart on a serving plate. Serve with raspberry sauce, and garnish with a few pomegranate seeds.
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