Lemon Tartlets with Fresh Berries, Fresh Plum Sauce, and Orange-Ginger Star Cookies

Name: Lemon Tartlets with Fresh Berries, Fresh Plum Sauce, and Orange-Ginger Star Cookies
Cuisine: British
Ingredients: ¼ cup slightly sweet white wine, such as Riesling or Gewüztraminer; ¼ cup slightly sweet white wine, such as Riesling or Gewüztraminer; 3 tablespoons sugar; 2 teaspoons grated lemon zest; 1½ pounds Santa Rosa or other plums, halved and pitted; 1½ pounds Santa Rosa or other plums, halved and pitted; ½ teaspoon kosher or sea salt; 2 tablespoons grated lemon zest; 6 large egg yolks; ½ teaspoon kosher or sea salt; 1 teaspoon cornstarch; 4 large eggs; 1 cup fresh lemon juice; 1¼ cups sugar; ¾ cup (1½ sticks) unsalted butter; Fresh raspberries and blackberries and fresh mint sprigs for garnishing; Fresh raspberries and blackberries and fresh mint sprigs for garnishing; Fresh raspberries and blackberries and fresh mint sprigs for garnishing; 1½ cups all-purpose flour; 2 teaspoons grated orange zest; 1 teaspoon vanilla extract; ¾ cup (1½ sticks) unsalted butter at room temperature; 2 tablespoons minced candied ginger; ½ cup plus 1 tablespoon sugar; ¼ cup slightly sweet white wine, such as Riesling or Gewüztraminer

Preparation info

Serves
10

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I fell in love with lemon curd years ago while staying at bed and breakfast inns in England. It seemed there was always a jar of curd at the breakfast table to spread on warm scones. In this dessert, Ive taken lemon curd and put it in a flavorful shortbread shell and served it along with a scattering of fresh berries. Yum! Eve given directions for a very elegant presentation, but the components are very simple to make and all can be prepared ahead.

Ingredients

Europe
United Kingdom
Breakfast
Pie
Dessert
Vegetarian
New England

Ingredients

Method