CARAMELIZED LEMON TART
Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate sucree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
- Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
- Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
- Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.
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James Carroll
[email protected]I had some trouble getting the tart out of the pan without breaking it, but it was still worth it. The flavor was amazing!
Mukta Gurung
[email protected]The crust on this tart was a bit too thick for my liking, but the filling was delicious. I would try making it with a thinner crust next time.
Ramdyal Ramdyal
[email protected]This tart was a bit too tart for my taste, but it was still good. I think I would use less lemon juice next time.
Zarahja Bohanon
[email protected]I love lemon tarts and this one is one of the best I've ever had. The caramelized lemons give it a unique and delicious flavor. I highly recommend this recipe!
Night Wolf
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I used store-bought caramelized lemons and they worked perfectly.
major W
[email protected]This tart was delicious! I loved the combination of sweet and sour. The crust was flaky and the filling was creamy and smooth. I will definitely be making this again!
V-H-P-R
[email protected]This tart was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Prithi Kumara
[email protected]I had some trouble getting the tart out of the pan without breaking it, but it was still worth it. The flavor was amazing!
Eyuel Fekado
[email protected]The crust on this tart was a bit too thick for my liking, but the filling was delicious. I would try making it with a thinner crust next time.
Sharon Barrett
[email protected]This tart was a bit too tart for my taste, but it was still good. I think I would use less lemon juice next time.
Micheal Wenzel
[email protected]I love lemon tarts and this one is one of the best I've ever had. The caramelized lemons give it a unique and delicious flavor. I highly recommend this recipe!
Rick Judy
[email protected]This tart was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I used store-bought caramelized lemons and they worked perfectly.
Muharram Ali
[email protected]I made this tart for a party and it was a huge success! Everyone loved it. The caramelized lemons were a nice touch and added a lot of flavor. I will definitely be making this again.
Fu3g0
[email protected]This tart was delicious! The lemon filling was perfectly tart and the caramelized lemons added a nice sweetness. The crust was flaky and buttery. I would definitely recommend this recipe!
Abdullah Robin
[email protected]This lemon tart was a hit! The caramelized lemons were the perfect balance of sweet and tart, and the filling was creamy and smooth. The crust was flaky and buttery, and held everything together perfectly. I will definitely be making this again!