TARTEST LEMON TART
This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
- Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
- Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
- Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
- Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
- The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
- Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
- Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.
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.
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.
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
LIQUID LEMON TART
This is one of the "drinkable desserts" featured in the LCBO's winter magazine. It really is both a drink and a dessert, taking the best of both
Provided by MarraMamba
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Rim a cocktail glass with the cordial and crushed graham crackers.
- Fill a cocktail shaker with ice.
- Add the lemon vodka, lemoncello, curd and whipped cream.
- Shake until frothy and strain into a cocktail glass.
More about "the perfect lemon tart food"
LEMON TART RECIPES | BBC GOOD FOOD
Raspberry, lemon & frangipane tart. 27 ratings. The most stunning summer dessert ever; raspberry, lemon and frangipane tart. See more Lemon tart recipes.
From bbcgoodfood.com
From bbcgoodfood.com
LEMON TART WITH CITRUS ZEST | ANALIDA'S ETHNIC SPOON
2019-04-14 Bake for about 20 minutes. As soon as the shell comes out of the oven, brush with egg white. While the pastry is baking whisk together the eggs, sugar, orange juice, lemon juice, lemon zest and orange zest and cream until …
From ethnicspoon.com
From ethnicspoon.com
LEMON TART | RECIPETIN EATS
2021-06-11 2. Filling depth – The filling fills a 24 x 3cm / 9.5 x 1.2″ tart crust so the lemon filling is about 1.5cm / 0.6″ deep.Traditionally the filling of French lemon tarts is quite thin – not as thick as, for example, Lemon Meringue Pie. …
From recipetineats.com
From recipetineats.com
THE PERFECT LEMON TART - MY SIMPLE SOUTHERN SLANT
Process until the zest is finely ground into the sugar. Wisk together the eggs, sugar/zest mixture, lemon juice and remaining 1/2 teaspoon salt in a medium bowl until smooth. In another bowl, beat the heavy whipping cream until soft …
From mysimplesouthernslant.com
From mysimplesouthernslant.com
THE PERFECT LEMON TART | AZ COOKBOOK
2015-02-17 The Perfect Lemon Tart Adapted from Lori Longbotham’s “Luscious Lemon Desserts” Makes one 11-inch (28-cm) tart, enough to serve 10. Ingredients. ... Process the remaining 1 cup of granulated sugar and the …
From azcookbook.com
From azcookbook.com
MEYER LEMON CURD TART (GLUTEN-FREE) - GLUTEN FREE
2021-04-10 Preheat oven to 350° Lightly oil a 9-inch tart shell with removable bottom. In a bowl, combine all of the crust ingredients well to form a crumbly dough. Press the dough evenly over the bottom and sides of the prepared …
From thefoodblog.net
From thefoodblog.net
HOW TO COOK PERFECT TARTE AU CITRON | DESSERT | THE GUARDIAN
2011-09-22 Add the diced butter and pulse until well combined. With the motor running, add the egg yolks and continue to mix until it comes together into a dough. Remove, shape into a disc, wrap in clingfilm ...
From theguardian.com
From theguardian.com
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART
From thepioneerwoman.com
Servings 8-10Published 2022-04-11Total Time 7 hrs 15 mins
- Step 1 For the crust: In a large bowl, whisk together the flour, sugar and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form.
- Step 2On a lightly floured surface, roll the dough into a 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom.
- Step 3Preheat the oven to 400˚ during the last 20 minutes of chilling the crust. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans.
- Step 4For the filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually whisk in 1 1/2 cups cold water until smooth.
- Step 5Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.
- Step 6For the topping: In a medium bowl, whisk together the heavy cream, sugar and vanilla extract until stiff peaks form, 1 to 2 minutes. Spread whipped cream over top of chilled pie.
CHEF ALEXIS HERNANDEZ SHOWS THE SECRETS TO A PERFECT LEMON TART
Focusing always on food science, Chef Alexis explains in accessible way how to make the "lemoniest" and "fluffiest" lemon tart
From youtube.com
From youtube.com
SIMPLE TREACLE TART: A CLASSIC DESSERT MADE WITH HONEY AND PASTRY
9 hours ago Sieve flour and salt into a bowl. Add fats cut into small pieces and rub them into flour until mixture resembles fine bread crumbs. Add water and mix to a firm dough. Roll out …
From thesouthafrican.com
From thesouthafrican.com
SIMPLE LEMON TART AT IT’S BEST – FOOD WHAT WE LOVE
for a 24 cm tart. Sweet Shortcrust pastry: 160 g plain flour; 80 g unsalted butter; 50 g icing sugar; 1 whole egg; 30 g desiccated coconut; pinch of vanilla sugar
From foodwhatwelove.com
From foodwhatwelove.com
CLASSIC FRENCH LEMON TART - FOOD NOUVEAU
For the lemon cream filling. Lower the oven temperature to 325°F (160°C). In a large mixing bowl, whisk together the eggs and egg yolks, then add the sugar and whisk to incorporate. Whisk in …
From foodnouveau.com
From foodnouveau.com
ULTIMATE CLASSIC LEMON TART RECIPE - PRETTY. SIMPLE. SWEET.
2022-02-14 In a medium heatproof mixing bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of …
From prettysimplesweet.com
From prettysimplesweet.com
LEMON TART RECIPE - FOOD.COM
Preheat oven to 180°C or 160°C fan. Grease a 22cm pie dish. Line prepared dish with pastry. Trim edges, using scraps to patch any short sides.
From food.com
From food.com
GREEN APPLE TART - EAT WELL RECIPE - NZ HERALD
2019-05-02 Preheat oven to 180C. Lightly grease a 23cm tin. 2. For the pastry blitz together the flour, sugar and butter until it resembles fine breadcrumbs. Add the egg and blitz to form the …
From nzherald.co.nz
From nzherald.co.nz
LEMON PERFECT - A NEW SQUEEZE ON HYDRATION.
Ripe peaches blend with sweet and tart raspberries to make this delightfully-refreshing lemon water. 15 days 30 days $24.00 – Add to cart
From lemonperfect.com
From lemonperfect.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