VERY FRESH LEMON TART - FRENCH TARTE AU CITRON
If you are a lemon-lover like me, you will love this tart! Thin and elegant, with plenty of fresh lemon flavor. P.S. If you want more filling, feel free to double the recipe; any filling that you don't use can be spread on toast, fresh biscuits, or scones, and it freezes well. If you use Meyer lemons, reduce the sugar slightly. You will need a 10-inch (24cm) tart pan with removable bottom. Recipe is from Executive Chef Billy Grant, who created a lemon dessert tasting with his pastry chef, Fran Marino, for his Beard House debut, and it has been on his restaurant menu ever since. This tart was paired with a lemon mascarpone mousse and lemon gelato to make it a very lemony affair, indeed. Note: Time does not include overnight chill time for the filling, plus one hour chill time for the Pâte Brisée pastry.
Provided by BecR2400
Categories Tarts
Time 1h10m
Yield 1 10-inch tart, 10 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the filling, combine all of the ingredients, cover, and let sit in the refrigerator overnight. Before finishing the tart, take the filling out of the refrigerator and allow it to come to room temperature.
- To make the pastry, mix the dry ingredients in a bowl. Add the butter and combine by hand, rubbing the butter into the flour mixture, until it all starts to come together but is still slightly lumpy. Add the egg and just enough cream to bring the mixture together into a smooth dough with some streaks of butter still visible. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF(175ºC). Grease and flour a 10-inch tart pan with a removable bottom. Roll out the dough to a thickness of 1/8 to 1/4 inch and transfer to the prepared tart pan. Line with aluminum foil, weigh down with pie weights or beans, and bake for about 20 minutes. Remove the weights and foil and bake for an additional 15 to 20 minutes, until the tart shell is cooked through and golden.
- Lower the oven temperature to 300ºF(150ºC). Stir the room-temperature filling to combine. Pour the filling into the baked shell and bake until set, about 20 minutes. Remove from the oven, cool to room temperature, and chill before cutting.
Nutrition Facts : Calories 303.5, Fat 18.3, SaturatedFat 11.1, Cholesterol 100.6, Sodium 396.8, Carbohydrate 31.4, Fiber 0.6, Sugar 15.6, Protein 4.2
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Aaron Mor
[email protected]I'll be making this tart again and again.
Md Earshad
[email protected]This is the best lemon tart recipe I've found.
Rodgers Atera
[email protected]I can't wait to try this recipe again.
Noman Shanpori
[email protected]This is a great recipe for a special occasion.
Kitsune Reaper
[email protected]I would definitely recommend this recipe to others.
Victoria Bukowy
[email protected]Overall, I thought this was a good recipe. The tart was delicious and it looked very impressive.
Bhola Lama
[email protected]I didn't have any problems with the crust, but I did find that the filling was a bit runny.
Deanna Sutherland
[email protected]The filling was a bit too tart for my taste, but I added some extra sugar and it was perfect.
Nicole Madden
[email protected]I had some trouble getting the crust to come together, but other than that, this recipe was easy to follow.
Maya Giri
[email protected]This tart is a bit time-consuming to make, but it's worth it. The results are amazing.
onum micheal
[email protected]I made this tart for my family and they loved it. It's a new favorite dessert in our house.
Madi
[email protected]This tart is so refreshing. It's the perfect dessert to serve after a heavy meal.
judith Molinares
[email protected]I love the combination of the sweet crust and the tart filling. It's a perfect balance.
Metoowie
[email protected]The lemon flavor in this tart is amazing. It's the perfect summer dessert.
Muhammad Abdul Haseeb
[email protected]This tart is easy to make and it looks so impressive. I'm definitely going to make it again.
ikram Bhatti
[email protected]I'm not usually a fan of lemon desserts, but this tart changed my mind. It's so delicious!
Mushtaqahmed Mushtaqahmed
[email protected]This is the best lemon tart I've ever had. The crust is so flaky and the filling is so creamy and tart.
Jayce Bender
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it.
Akbar Akhter
[email protected]This lemon tart is the perfect balance of tart and sweet. The crust is flaky and buttery, and the filling is smooth and creamy. I highly recommend this recipe!