LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON CURD TART
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
LEMON TART WITH ALMOND CRUST
"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.
Provided by Courtly
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 T. at a time, pulsing until mixture forms a soft dough.
- Press onto the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.
- In a large heavy saucepan, whisk the first six filling ingredients until blended. Add butter; cook and stir over low heat for 7-8 minutes or until thickened. Strain; pour into crust. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
LEMON BARS WITH COCONUT SHORTBREAD CRUST
This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 16 bars (approx)
Number Of Ingredients 13
Steps:
- Set oven to 350 (second-lowest rack).
- Butter an 8 x 8-inch glass baking dish.
- To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
- Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
- Press the dough over the bottom of prepared pan (do not pack to tightly).
- Bake for about 20 minutes or until crust is golden around the edges.
- In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
- Remove the crust from the oven and pour the filling over the hot crust.
- Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
- Cool the lemon bars completely before slicing.
- Sift with powdered sugar.
- **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.
Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
LEMON-HONEY TART WITH SALTED SHORTBREAD CRUST
Provided by Alison Roman
Categories Dessert Bake Christmas Lemon Winter Honey Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
- For filling and assembly:
- Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
- Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
- When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
- Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
People also searched
More about "citrus tart with shortbread almond crust food"
LEMON TART WITH A BUTTERY SHORTBREAD CRUST - THE RECIPE …
From therecipecritic.com
- Preheat oven to 350 degrees. In a food processor add the powdered sugar, flour and butter. Pulse until combined.
- Press into the bottom of a 9 inch tart pan and poke the bottom with a fork. Bake for 10-12 or until golden brown. Remove from the oven.
- Make one recipe for lemon curd. Pour into the bottom of the shortbread crust. Refrigerate for 4 hours or overnight until set.
SMALL BATCH LEMON BARS WITH AN ALMOND SHORTBREAD CRUST ...
From atsloanestable.com
- Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non-stick spray and line with parchment paper with the paper sticking up the sides so the bars can be pulled out easily.
- While the crust bakes, make the filling by whisking together the lemon juice, lemon zest, granulated sugar, cornstarch, and eggs.
PEAR AND MASCARPONE TART WITH ALMOND SHORTBREAD CRUST ...
From cookingforkeeps.com
- Preheat oven to 350 degrees. Generously grease a tart pan with butter. Coat in flour. Make sure to shake off all excess flour.
- Add 1 1/2 sticks (170g) of butter to the bottom of a stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sugar, beat another 2-3 minutes. Add vanilla and beat just until combined. Add flour and salt, and mix on low speed, just until combined.
- Transfer dough to prepared pan, and use fingers and palm of hand to press the dough into the bottom of the pan and up the sides. Bake until lightly golden brown and puffed, about 15-20 minutes. (Start checking at 15 minutes.) Let the pie crust cool completely.
EASY CREAMY LEMON TART RECIPE WITH ALMOND CRUST
From joyfulhealthyeats.com
- To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla bean paste.
LEMON CURD TART WITH SHORTBREAD CRUST - BAKER BETTIE
From bakerbettie.com
- At least 45 minutes before starting the recipe, take the butter for your crust and the eggs for your filling out of the refrigerator to come to room temperature.
- Zest and juice your lemons. Measure out the rest of your ingredients. Melt the butter for your filling and set aside to cool slightly.
VEGAN LEMON TART WITH SHORTBREAD CRUST | HEART OF A BAKER
From heartofabaker.com
- To make the crust: In a large bowl, stir together the flour, melted coconut oil, and powdered sugar until combined. The dough should be fairly sticky but easy to transfer. Transfer to the greased tart pan and press evenly into the sides and bottom of the pan. Place the tart pan on a large rimmed baking sheet and bake for 13-15 minutes, until the crust is starting to lightly brown. Prepare filling while crust is baking.
- To prepare the filling: Blend together the lemon zest and juice, cashews, almond milk, vanilla, sugar, and coconut oil until smooth. Once crust has baked, pour the filling into the crust and bake for another 40-50 minutes, until center is fairly set (doesn’t jiggle when moved) and top has slightly browned.
BAKING THE GOODS | STEP BY STEP BAKING RECIPES WITH HEAPS ...
From bakingthegoods.com
- Blend the mascarpone, Greek yogurt, honey, lemon zest and lemon juice. Once fully blended, cover with plastic wrap and refrigerate until the the shells have cooled.
ALMOND FLOUR GLUTEN-FREE TART CRUST (VEGAN OPTION) • THE ...
From bojongourmet.com
- In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt.
- Scatter the butter pieces over the top and drizzle with the vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter.
EASY SHORTBREAD TART CRUST, CRISP AND ... - BLOSSOM TO STEM
From blossomtostem.net
- Preheat oven to 350°F. Add the flour, confectioners' sugar, and salt to a small bowl and whisk together.
- Melt the butter in a small saucepan (or in the microwave), add the vanilla extract to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened.
- Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom.
EASY LEMON LIME TART WITH SHORTBREAD CRUST - RACHEL COOKS®
From rachelcooks.com
- Set a rimmed baking sheet on oven rack in center of oven. Preheat oven to 350°F. Prepare a 9- or 10-inch tart pan by spraying lightly with non-stick spray.
- In a medium sized bowl, mix together powdered sugar, flour, and salt. Add butter, and mix ingredients together until a dough forms. Pat dough evenly into bottom and sides of tart pan.
A PEAR TART WITH SHORTBREAD CRUST - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
- Prepare the tart crust by processing the shortbread cookies in the food processor until very fine. Add to the processor the butter. Pulse until evenly moistened.
- Spoon some of the crumb mixture in the tart pan. Using the straight side of a measure cup, press the crumbs up the sides of the tart pan being sure to tightly press into the grooves to 1/4” thick. Using the bottom of the measure cup, press the remaining crumbs into the bottom of the tart pan.
GLUTEN-FREE LEMON TART WITH ALMOND FLOUR CRUST • THE BOJON ...
SHORTBREAD TARTS WITH LEMON CURD FILLING - PHENOMENAL
From phenomenalphoods.com
- Break off pieces of dough and roll into 1 1/2 inch balls. Place a ball in each spot in a mini muffin tin. Use a tart tamper or the back of a measuring spoon dipped in flour to press the dough into tart shapes in the mini muffin tin. If the dough is too sticky even with the flour, put the tray in the fridge for a few minutes before shaping the tarts. Poke holes all over the shells with a toothpick or a fork so that they won’t shrink so much in the oven.
LEMON TART WITH A SHORTBREAD COOKIE CRUST, GARNISHED WITH ...
From aprettylifeinthesuburbs.com
- In your food processor, pulse the flour, sugar, salt and butter until the mixture looks like coarse crumbs. This should only take about 30 seconds.
LEMON TART (GLUTEN-FREE) - BAKED BY AN INTROVERT®
From bakedbyanintrovert.com
- Preheat the oven to 350°F. Generously grease a 9-inch tart pan with removable bottom; set aside.
- In a large mixing bowl, combine the almond flour, gluten-free flour, confectioners' sugar, and salt. Stir with a whisk.
CITRUS TART WITH SHORTBREAD ALMOND CRUST | RECIPE | CITRUS ...
From pinterest.com
LEMON-CHERRY ALMOND TARTS WITH ROSEMARY SHORTBREAD CRUST
From findingtimeforcooking.com
CITRUS TART WITH SHORTBREAD ALMOND CRUST | PUNCHFORK
From punchfork.com
LEMON TART WITH A BUTTERY SHORTBREAD CRUST | FOODS GEEK
From foodsgeek.com
LEMON TART WITH ALMOND FLOUR CRUST (GLUTEN-FREE ...
From elisabethandbutter.com
10 BEST PIES WITH A SHORTBREAD CRUST RECIPES | YUMMLY
From yummly.com
RECIPE: RASPBERRY TART WITH SHORTBREAD CRUST - FOOD NEWS
From foodnewsnews.com
LEMON CHESS TART WITH SHORTBREAD CRUST | RECIPE | LEMON ...
From pinterest.com
LEMON BARS WITH ALMOND CRUST RECIPE - REDUCETARIAN …
From reducetarian.org
RECIPES FOR SHORTBREAD CRUST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON TART WITH ALMOND CRUST - FOR A DIGESTIVE PEACE OF ...
From blog.katescarlata.com
LEMON TART WITH ALMOND BISCOTTI CRUST
From allourway.com
RECIPE: HEAVENLY LEMON BARS WITH ALMOND SHORTBREAD CRUST ...
From thekitchn.com
PEAR TART WITH ALMOND SHORTBREAD CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST ...
From kingarthurbaking.com
CITRUS TART WITH SHORTBREAD ALMOND CRUST – RECIPES NETWORK
From recipenet.org
GLUTEN FREE LEMON BARS WITH ALMOND SHORTBREAD CRUST - THE ...
From theglutenfreeaustrian.com
CRANBERRY-ALMOND SHORTBREAD TART - RECIPE - FINECOOKING
From aqfoods.wew.selfip.com
HAZELNUT TART CRUST RECIPE - THERESCIPES.INFO
From therecipes.info
LEMON TART WITH ALMOND CRUST - MY JEWISH LEARNING
From myjewishlearning.com
LEMON BARS WITH SHORTBREAD CRUST - NATA KNOWS BEST
From nataknowsbest.com
BLUEBERRY-LEMON CURD TARTLETS WITH ALMOND CRUST - NERDS ...
From pinterest.com
10 BEST SHORTBREAD CRUST DESSERTS RECIPES | YUMMLY
From yummly.com
BERRY MASCARPONE TARTS WITH ALMOND SHORTBREAD CRUST ...
From bakingthegoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love