Simple Lemon Tart 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.

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

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.

LEMON CURD TART

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

Steps:

• For the crust:
• Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.
• Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.
• Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)
• For the sabayon:
• Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
• Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
• Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.
• Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

GREGG'S TANGY LEMON TART

Steps:

• To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
• Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
• Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

EASY PEASY 'TART' LEMON TART

Steps:

• A. Pastry:
• Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
• Reduce oven to 350F (180C).
• B. Filling:
• Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
• Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.

WHOLE-LEMON TART

Steps:

• Center a rack in the oven, and heat it to 325 degrees. Place the crust on a baking sheet lined with parchment paper.
• Cut the lemon into thin slices, and discard the seeds. Toss the slices and sugar into the bowl of a food processor, and whir for 3 minutes, scraping the bowl as needed, until smooth. With the machine running, add the eggs, one at a time, and then, when they're incorporated, the cornstarch followed by the melted butter. Remove the bowl, and rap it against the counter a few times to pop some of the bubbles in the mixture. Pour the batter into the crust.
• Bake the tart for 45 to 55 minutes, until the filling is puffed and lightly browned - don't be concerned if the top cracks. If you tap the side of the pan, the filling should seem firm; if it jiggles just the least bit in the center, that's fine. A toothpick poked into the center - be gentle - will come out clean. Transfer the tart on the baking sheet to a cooling rack. Leave until it reaches room temperature. The tart can be served now or chilled (it will keep in the refrigerator overnight).
• Just before serving, dust the top with confectioners' sugar.