LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust., Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON TART
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated - an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.
Categories Citrus Fruit Nut Dessert Bake Broil Lemon Pine Nut Winter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
MEYER-LEMON AND HAZELNUT TART
A gluten-free hazelnut crust is teamed with a no-bake lemon curd filling and a toasted meringue topping in this bright, tangy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h50m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Crust:Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes.
- Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature.
- Filling:Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours.
- Meringue:Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve.
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
SIMPLE LEMON TART
This simple recipe for a lemon tart will be a new favorite dessert. The blowtorch called for in the last step can be either the regular type from a hardware store or a specialty chef's model from a kitchen-supply store.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Remove short-crust dough from refrigerator. Remove parchment paper covering top, and invert onto a baking sheet. Press an 11-inch flan ring in center of short-crust dough to cut out a circle. Keeping flan ring on baking sheet, trim excess dough from outside of ring, and reserve for another use. Prick circle of dough several times with a fork. Chill until firm, about 20 minutes.
- Remove dough-lined flan ring from refrigerator. Bake until light golden brown, 15 to 18 minutes. Cool completely on a wire rack before filling.
- Combine creme fraiche, eggs, egg yolks, lemon zest and juice, vanilla bean, and sugar in a medium-size heatproof bowl. Place over a pot of simmering water. Cook, stirring occasionally, until mixture thickens, about 20 minutes.
- Remove from heat, and stir in softened gelatin sheets. Strain mixture through a fine-mesh sieve set over a medium-size bowl. Cover surface of mixture with plastic wrap to prevent skin from forming. Set mixture in an ice bath to cool to 100 degrees.
- Add butter, and using a handheld immersion blender, mix for 5 minutes. Pour into prebaked tart shell. Chill until mixture is firm, 2 to 3 hours.
- Just before serving, sprinkle individual slices with a light, even layer of sugar. Caramelize sugar to a golden brown, using a blowtorch or placing under a broiler.
LEMON TARTS WITH NUT CRUSTS
Practice the art of the tart with our lemon tarts recipe. Lemon tarts take just 30 minutes to prep and have a fruity finish thanks to fresh raspberries.
Provided by My Food and Family
Categories Dairy
Time 4h30m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine nuts, matzo meal, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch tart pan. Bake 15 min. or until lightly browned. Cool completely.
- Meanwhile, beat whole eggs and egg yolk in medium saucepan with whisk until well blended. Gradually beat in 1 cup sugar until well blended. Stir in lemon juice; cook on low heat 8 min. or until mixture is thick enough to coat back of spoon, stirring constantly. Remove from heat.
- Add cream cheese, 2 pieces at a time, beating after each addition until cream cheese is completely melted and mixture is well blended. Pour into crust.
- Refrigerate 4 hours or until firm. Top with raspberries just before serving.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 120 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
LEMON TART WITH NUT CRUST
Make and share this Lemon Tart With Nut Crust recipe from Food.com.
Provided by Marinas Cooking
Categories Tarts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine first 4 ingredients and make sure that they are well blended together.
- Press firmly onto the bottom and the sides of a 9" tart pan.
- Bake for 15 minutes or until golden brown. Remove from the oven and cool down completely.
- In a saucepan beat eggs and the egg yolk with a wire whisk until well blended.
- Gradually add 1 cup sugar, continue beating until well blended.
- Stir in the lemon juice.
- Cook on low heat (stirring consistently) for about 8 minute or until mixture is thick enough to coat back of a spoon.
- Remove from heat.
- Add cream cheese, two pieces at a time, beating until cream cheese is completely melted and mixture is well blended.
- Pour into the crust shell.
- Refrigerate at least 4 hours. I usually prepare it a day ahead.
- Serve as is or decorate with berries.
Nutrition Facts : Calories 447, Fat 28.3, SaturatedFat 10, Cholesterol 173.3, Sodium 134.2, Carbohydrate 44.1, Fiber 1.4, Sugar 38.6, Protein 8.3
PERFECT NUT CRUST
This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart or one 8-by-11-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
LEMON PINE-NUT TART
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
- Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
- On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
- Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
- Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
- Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.
LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
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LEMON TART RECIPE - SHUGARY SWEETS
From shugarysweets.com
5/5 (4)Total Time 28 minsCategory Pies And TartsCalories 579 per serving
- In a food processor, pulse brown sugar, nuts and granulated sugar until finely crushed. Add flour and salt and pulse to combine. Add butter, one tablespoon at a time. Should form a sticky dough.
- Press dough into bottom of a 9-inch tart pan (or use a springform pan). Bake in a 375 degree oven for 15-18 minutes. Remove from oven and cool on wire rack for 10 minutes. Remove from pan and cool completely.
- For the whipped cream, beat heavy cream with vanilla sugar on high for 2-3 minutes until soft peaks form. Pipe onto tart. ENJOY.
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