(MAKES 12 TARTLETS)
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| “I’m looking for a sweet and festive treat to serve my guests at a holiday brunch. Can you suggest something seasonal and delish?” PENNY COLLINS, FLOWER MOUND photography by Kevin Hunter Marple |
PATE SUCREE
 11/2  cups all-purpose flour
 3 tablespoons sugar
  Pinch salt
 8  tablespoons cold unsalted
  butter, cut into bits
 1  large egg, beaten lightly
 1-2 tablespoons ice water
In a mixing bowl with paddle attachment mix the flour, sugar, salt, and butter until the mixture resembles meal. Add the egg and 1 tablespoon of water and continue to mix until the liquid is incorporated, adding 1 more tablespoon of water if the mixture is dry, and form the dough into a ball. Knead the dough lightly for a few seconds to distribute the butter evenly and re-form it into a ball. Dust the dough with flour and chill for 1 hour. Once the dough is chilled, roll out dough and shape into 13/4-inch tartlet molds. Bake at 350° for 10 minutes or until the shell starts to turn golden brown.
KEY LIME CURD FILLING
 11/2  cups sugar
  Zest of 6 limes
 1  cup Key lime juice
 3 sticks of butter
In a large bowl over boiling water place sugar, lime zest, Key lime juice, and butter; whisk until all ingredients are melted. Keep whisking until the curd becomes thicker. Once the curd is at the desired consistency, strain and place plastic wrap on top until you are ready to pour into baked tartlet shells and refrigerate until gelled.
CRANBERRY COMPOTE
 1/2  cup water
 1/2 cup sugar
 1  teaspoon vanilla extract
 1  lemon zest
 1 orange zest
 1  cup fresh cranberries
Boil water, sugar, vanilla extract, and both zests until the sugar dissolves. Add cranberries and stir until cranberries start to pop. Immediately strain cranberries and cool before topping each tartlet.
