MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
- Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.
Categories lemon tart dessert recipes lemons summer dessert recipes spring recipes
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
- Spread curd into crust; smooth top. Dollop crème fraîche on top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).
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 SQUARES WITH CORNMEAL CRUST
Courtesy of pastry chef, Anna Olsen .... these are the best selling treat at her Toronto bakery! The cooking time includes cooling.
Provided by CountryLady
Categories Bar Cookie
Time 3h10m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
- Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly).
- Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool.
- Filling: Whisk together all ingredients for filling until smooth and pour over crust.
- Bake for 25-30 minutes, until set and a crust is visible on top of the squares.
- Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
- To Assemble: cut squares and serve, dusted with icing sugar.
Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 5, Cholesterol 90.5, Sodium 118.6, Carbohydrate 31.1, Fiber 0.4, Sugar 22.9, Protein 2.8
CARAMELIZED LEMON TART
Categories Citrus Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- for crust:
- Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
- for filling:
- Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
- Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
- Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.
THE PERFECT LEMON TART
From 'Luscious Lemon Desserts'. Easy and impressive looking. After prebaking crust, look for any cracks that the filling could seeep through. Make a paste with about 1 teaspoon of flour and 1/2 teaspoon of water, and smear it over the cracks with your fingers to seal it. This recipe uses aproximately 4 lemons.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners' sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
SAGE-CORNMEAL CRUST
Use this recipe when making our Marbled Lemon Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for two 9-inch tarts
Number Of Ingredients 9
Steps:
- Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
- Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
- On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
- Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.
MARBLEIZED LEMON TART WITH SAGE
Steps:
- Make the crust: Pulse flour, cornmeal, sugar, sage, salt, and zest in a food processor until combined. Add butter; pulse just until mixture resembles coarse meal. Whisk together egg yolks and ice water in a small bowl. Drizzle egg mixture evenly over flour mixture, and pulse just until dough holds together. Divide dough in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 1 hour or up to 2 days.
- On a lightly floured surface, roll out 1 disk of dough to an 11-inch round. Gently press into a 9-inch tart pan with a removable bottom; trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Reserve remaining dough for another use (it can be frozen up to 3 months; thaw in refrigerator before using).
- Preheat oven to 375°F. Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Let cool.
- Make the filling: In a small bowl, sprinkle gelatin over the water, and let stand until softened, about 5 minutes. Prepare an ice-water bath.
- Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over (not in) a pan of simmering water, and whisk constantly until mixture has thickened. Whisk in softened gelatin. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Place bowl with yolk mixture over ice bath, and stir until slightly thickened, about 2 minutes.
- Pour curd into crust; smooth top. Dollop small spoonfuls of crème fraîche all over top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized pattern. Refrigerate until set, 2 hours, or, wrapped in plastic, up to 1 day.
More about "marbled lemon tart with sage cornmeal crust food"
HOW TO MAKE A MARBLED LEMON TART - MARTHA STEWART
From youtube.com
Author Martha StewartViews 35K
LEMON TART WITH A BUTTERY SHORTBREAD CRUST - THE …
From therecipecritic.com
CORNMEAL CRUST: FOR PIES, TARTS, GALETTES & CROSTATAS
From westviamidwest.com
CORNMEAL TART CRUST | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
BOUCHON-INSPIRED LEMON TART - NOT DERBY PIE
From notderbypie.com
BUZZDADA.COM
LEMON TART (WITH SHORTBREAD CRUST) - SUGAR AND SOUL
From sugarandsoul.co
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST RECIPE
From pinterest.ca
MARMORERET CITRONSORTER MED SAGE-CORNMEAL SKORPE
From da.holidaysbeauty.com
FOODCOMBO
HOW TO MAKE MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST | EASTER DESSERTS …
From pinterest.com
THE ULTIMATE LEMON TART RECIPE - ZESTFUL KITCHEN
From zestfulkitchen.com
MARBLED LEMON TART | BCLIQUOR
From bcliquorstores.com
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST RECIPE | RECIPE
From pinterest.ca
ARNOTT’S SCOTCH FINGER LEMON TART
From arnotts.com
LEMON CORNMEAL SHORTBREAD TART - MORE SWEETS, PLEASE
From moresweetsplease.com
SAGE CORNMEAL CRUST FOOD- WIKIFOODHUB
From wikifoodhub.com
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST | RECIPE | EASTER …
From pinterest.com.au
CREAMY LEMON TART RECIPE | THE BEST HOMEMADE LEMON DESSERT
From lifeloveandsugar.com
LEMON LOVERS UNITE – ACORNS ON GLEN
From acornsonglen.com
BLUEBERRY LEMON CORNMEAL SHORTBREAD TART - SAVORING ITALY
From savoringitaly.com
EASY CRUSTLESS LEMON TART - RECIPE WINNERS
From recipewinners.com
SAGE-CORNMEAL CRUST RECIPE - DELISH
From delish.com
ARUGULOVE: MARBELIZED LEMON TART WITH SAGE CORNMEAL CRUST
From arugulove.blogspot.com
RICOTTA CHEESE-LEMON THYME TART WITH SWEET CORNMEAL CRUST …
From bakerrecipes.com
MEYER LEMON, SAGE, & OLIVE OIL TART - CAMILLE BERGERSON
From camillecancook.com
RICOTTA CHEESE-LEMON THYME TART WITH SWEET CORNMEAL CRUST
From bigoven.com
MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST
From mealplannerpro.com
NECTARINE TART WITH RYE-CORNMEAL CRUST - SPROUTED KITCHEN
From sproutedkitchen.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