Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup sugar
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted
- 4 tablespoons cold water
Directions
- In a medium bowl, mix together the flour and salt.
- Add the cubed butter and mix with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add the ice water and mix until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F.
- Roll the dough out on a lightly floured surface to 1/8-inch thick.
- Using a 3-inch round cookie cutter, cut out 24 circles of dough and press into ungreased mini muffin tins.
- In a medium bowl, mix together the sugar, lemon zest, lemon juice, eggs, melted butter and cold water until combined.
- Divide the lemon curd mixture among the prepared tarts.
- Bake for 20 minutes or until golden brown.
Interesting Facts
- The lemon curd filling in these tassies is an adaptation of a classic British recipe.
- Tassies are believed to be named after the English word “tass” which means small cup.
- Lemon curd is a popular filling for tarts, cakes, pastries and more.