Country Lemon Tart With Butter Pecan Crust Food

EASY FRUIT TART WITH PECAN COOKIE CRUST

Steps:

• Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
• Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
• Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
• Do Ahead
• Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.

ONE HOUR LEMON TART WITH PECAN CRUST

Steps:

• Pre-heat oven to 350.
• CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
• FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.

COUNTRY LEMON TART WITH BUTTER PECAN CRUST

Steps:

• HEAT oven to 350°F Spray 9-inch pie pan lightly with no-stick cooking spray. Combine all crust ingredients in large bowl; mix well with fork. Shape dough into ball. Press dough with floured hands evenly into bottom and up sides of prepared pie pan. Bake 10 minutes while making filling.
• BEAT eggs in medium bowl. Add 1 cup sugar, 1 tablespoon flour, lemon juice and lemon peel; beat until smooth.
• REMOVE partially baked crust from oven. Pour filling into crust. Return to oven; bake an additional 20 to 25 minutes or until filling is set. Cool on wire rack 1 hour or until completely cooled. Sprinkle pie lightly with powdered sugar before serving.