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1
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into eight portions; press each onto the bottom and up the sides of eight 4-in. tart pans.
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2
Cover and refrigerate for 20 minutes. Bake at 350u00b0 for 20-25 minutes or until golden brown. Cool on wire racks.
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3
In a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries have popped, about 20 minutes.
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4
Meanwhile, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon.
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5
Transfer to a small bowl; cool. Cover and refrigerate for 1 hour. Transfer berry topping to another bowl; refrigerate until serving.
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6
Spoon filling into tart shells. Chill, uncovered, until set. For garnish, in a small saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until lemon is tender. Cut slices in half; chill.
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7
Just before serving, spoon cranberry topping over tarts. Garnish with lemon slices.
