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Very Vanilla Lemon Tarts

(4)
  4 reviews
  • 30 min prep time
  • 55 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    354
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  • Save
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Savor pastry pockets of sweet, creamy cheese kissed with tangy lemon.

Bake-Off® Contest 47, 2014
Antoinette Leal
Ridgefield, Connecticut

Ingredients

1/2
cup lemon curd (from 10-oz jar)
6
teaspoons Watkins™ Clear Vanilla Extract
1/2
cup ricotta cheese
1/4
cup plus 4 teaspoons powdered sugar
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg, well beaten
2
lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Steps

  • 1 Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
  • 2 Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
  • 3 Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
  • 4 Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
  • 5 Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.
  • 1 Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
  • 2 Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
  • 3 Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
  • 4 Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
  • 5 Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
300mg
12%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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