Lemon Honey Tart With Salted Shortbread Crust Food

LEMON TART WITH ALMOND CRUST

Lemon Tart with Almond Crust image

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

Ingredients

1 cup all-purpose flour
1/2 cup sliced almonds, toasted
1/4 cup sugar
6 tablespoons cold butter
1/2 teaspoon almond extract
1/4 teaspoon salt
2 to 3 tablespoons cold water
FILLING:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup lemon juice
2 tablespoons grated lemon zest
Dash salt
6 tablespoons butter, cubed

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.

LEMON-HONEY TART WITH SALTED SHORTBREAD CRUST

Lemon-Honey Tart with Salted Shortbread Crust image

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

Ingredients

Crust:
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar
Filling and assembly:
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon
Special Equipment
A 9"-diameter springform pan

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.

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