Lemon Tart With Oatmeal Cookie Crust Food

SWEET AND SIMPLE LEMON TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
• Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
• Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

LEMON OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
• Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
• Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

MAPLE TART WITH OATMEAL COOKIE CRUST

Steps:

• Heat oven to 350 degrees. In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until oats are coarsely chopped. Add butter and pulse until evenly moistened.
• Transfer mixture into a 9-inch fluted tart pan with a removable bottom. Press crumbs evenly into bottom and up sides of the pan. Set pan on a rimmed baking sheet and bake until crust is fragrant, set and edges are golden brown, 18 to 20 minutes. Set on a rack to cool completely.
• In a medium saucepan, bring maple syrup to a simmer over medium heat. Cook maple syrup until it has reduced to 1/2 cup/120 milliliters, about 8 minutes. Set aside.
• Set a fine mesh sieve over a medium bowl. In a separate medium bowl or a 4-cup glass measuring cup, whisk together milk, cream and egg yolks. Add cornstarch to a medium saucepan. Gradually whisk in milk mixture until smooth. Add maple syrup and whisk to combine. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using whisk to scrape it through. Discard any solids. Whisk in butter until fully combined with no solid bits remaining. Transfer mixture to prepared crust. Let cool slightly, then cover with plastic wrap and chill until firm, at least 4 hours.
• Beat heavy cream and confectioners' sugar until stiff peaks form. Gently fold in cinnamon and nutmeg until evenly distributed.
• Before slicing, remove pan rim from tart by carefully setting tart on top of a 28-ounce can (or something roughly the same size) and transfer tart to a serving platter. To serve, top slices with whipped cream.

LEMON TART WITH OATMEAL COOKIE CRUST

Steps:

• Heat oven to 350 degrees.
• In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended.
• Press into the bottom and halfway up the sides of a 9″ tart pan.
• Bake crust at 350 degrees for 20 minutes or until lightly browned.
• Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth.
• Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready.
• Remove from oven and let cool 10 minutes. Dust with powdered sugar.
• Serves 6 to 8.

LEMON TART

Steps:

• Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
• Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.

PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST

Steps:

• For crust:
• Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil. Let stand at room temperature.)
• For filling:
• Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.

CLASSIC LEMON TART

Steps:

• Make the crust: In a small saucepan over medium heat, melt the butter. (If you like, you can let the butter cook until it browns and smells nutty, 2 to 4 minutes longer.)
• Whisk together flour, confectioners' sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until well combined. Press this into the bottom and up the sides of a 9-inch tart pan, using a measuring cup if you like to flatten the tart shell and make sure it's even. Place in the freezer for at least 30 minutes and up to 2 months (wrap in plastic if storing for more than 4 hours).
• Heat oven to 350 degrees. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very lightly golden at the edges and baked through on the bottom, 10 to 15 minutes longer. Transfer to a rack to cool. (Tart shell can be made up to 1 day ahead and kept at room temperature.)
• Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes.
• In a medium bowl, beat together eggs, yolks and salt. Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to medium-low heat. Cook, whisking constantly, until mixture thickens enough to coat the back of a wooden spoon (170 degrees; do not overcook, or it will curdle), about 5 minutes. Pour through a fine-meshed sieve into a bowl. Taste and add a bit more sugar if you like. It should taste tart but balanced.
• Spread the curd (it's OK if it's still warm) into the tart shell, spreading it evenly with a small offset spatula or butter knife. Return to the oven to bake until the curd is just set along the edges but still jiggly in the center, about 7 to 15 minutes. (It will continue to firm up as it cools.) Transfer back to the wire rack to cool completely, at least 2 hours, before serving. If the curd still looks a little loose after cooling, you can chill the tart for an hour or two before serving. Note that it's a soft curd but shouldn't be runny.

THE BEST LEMON TART EVER

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.

LEMON TART WITH BROWN BUTTER-COOKIE CRUST

Steps:

• Make the tart shell: Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour browned butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
• Preheat oven to 350 degrees. Whisk together flour, baking powder, sugar, and salt. Gradually stir into browned butter mixture. Press dough into a 9-inch tart pan with a removeable bottom. Refrigerate until firm, about 15 minutes. Using the tines of a fork, pierce bottom of tart shell all over.
• Line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are set and golden, 15 to 18 minutes. Remove weights and parchment and continue baking until bottom of crust is dry and golden, about 5 minutes more. Remove from oven and let cool completely on a wire rack.
• Make the lemon curd filling: Place 2 1/2 teaspoons cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
• In a medium saucepan, whisk together sugar, lemon zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes.
• Remove pan from heat while continuing to whisk. Add softened gelatin, whisking to combine. Strain curd filling through a fine-mesh sieve into the tart shell, spreading evenly, and refrigerate for at least 1 hour before serving; wash and dry the saucepan.
• Make the meringue topping: Just before serving, fill the same saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in a heatproof standing mixer bowl. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing mixture between your fingers; the mixture should be smooth.)
• Attach bowl to standing mixer fitted with the whisk attachment. Whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Whisk in vanilla and cornstarch.
• Transfer meringue into a large pastry bag fitted with a large round tip; pipe meringue to cover filling, as desired. Place under broiler or use a kitchen torch to brown. Serve immediately.