LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
SUMMER BERRY CROSTATA WITH LEMON CURD
If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl. Pressed into a fluted mold for form and discipline? Not likely. Roll out the dough, fill it up, crimp it over and slide it into a blazing oven. A crostata is light and unencumbered, the perfect showcase for late summer fruit.
Provided by Kay Rentschler
Time 1h
Yield 6 tarts
Number Of Ingredients 18
Steps:
- Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
- Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
- Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
- Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
- Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
- Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 234 milligrams, Sugar 36 grams, TransFat 0 grams
LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED CREAM
Steps:
- Preheat oven to 375 degrees F.
- For the tart shells:
- Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together.
- Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.
- Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough.
- Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd.
- For the curd:
- In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool.
- For the coulis:
- In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating.
- To serve:
- Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit!
LEMON TART WITH SUMMER BERRIES
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
- Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
- While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
- Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
- While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
- Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.
Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
LEMON-NUT TORTE WITH SUMMER BERRIES
This citrus torte is both gluten-free and a source of healthy unsaturated fat. The skinny -- 380 calories per serving, 17 g fat (2.3 g saturated), 53.4 g carbs, 3.6 g fiber, 6.9 g protein
Provided by dojemi
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For torte:.
- Heat oven to 350°.
- Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
- Combine 1/3 cup sugar and flours in a bowl.
- Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
- Beat in zest, oil, lemon juice and orange juice.
- Fold in dry ingredients.
- Beat egg whites and salt in a third bowl with an electric mixer until frothy.
- Beat in remaining 1/3 cup sugar until stiff peaks form.
- Fold 1/3 of egg-white mixture into batter.
- Fold in remaining egg-white mixture in 2 parts, mixing well.
- Pour batter into pan.
- Bake 30 to 35 minutes.
- Remove from oven; cool. Invert pan, remove parchment and turn cake right side up onto a plate.
- For topping:.
- Combine honey, lemon juice and vanilla in a bowl.
- Add berries; mix.
- Spoon topping onto cake, dust with sugar and slice into eighths.
Nutrition Facts : Calories 369.2, Fat 12.3, SaturatedFat 2.3, Cholesterol 141, Sodium 145.5, Carbohydrate 61.9, Fiber 0.3, Sugar 54.5, Protein 4.3
More about "lemon nut torte with summer berries recipes"
LEMON BERRY TARTLETS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LEMON TART WITH FRESH BERRIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SUMMER BERRY TART WITH LEMON CREAM | TESCO REAL FOOD
From realfood.tesco.com
LEMON-NUT TORTE WITH SUMMER BERRIES RECIPE | SELF
From self.com
Servings 4Calories 380 per servingEstimated Reading Time 1 min
LEMON-NUT TORTE WITH SUMMER BERRIES - GLUTEN FREE RECIPES
From fooddiez.com
RECIPES/LEMON-NUT-TORTE-WITH-SUMMER-BERRIES-354271.JSON AT …
From github.com
LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED …
From cookingchanneltv.com
LEMON AND SUMMER BERRY TART | NEW WORLD
From newworld.co.nz
LEMON NUT TORTE WITH SUMMER BERRIES RECIPES
From tfrecipes.com
BERRY, LEMON AND MASCARPONE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON NUT TORTE WITH SUMMER BERRIES - THE AUTISM …
From tacanow.org
MERINGUE TORTE WITH LEMON CREAM - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
LEMON NUT TORTE WITH BERRIES - CLEAN EATING ONLINE
From cleaneatingonline.com
LEMON NUT TORTE RECIPE - FOOD.COM
From food.com
LEMON-NUT TORTE WITH SUMMER BERRIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED …
From recipenet.org
DIANASAUR CHOWS DOWN ON LIFE: LEMON-NUT TORTE WITH SUMMER …
From dianachowsdown.blogspot.com
RECIPE: MEYER LEMON PINE NUT TART | STYLE AT HOME
From styleathome.com
You'll also love