Amalfi Lemon Tart Recipes

AMALFI LEMON TART

Amalfi lemon tart image

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone's throw away from a baked cheesecake. It's great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you're feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.

Provided by Jamie Oliver

Categories Desserts Jamie Cooks Italy Italian Fruit Puddings & desserts

Time 2h

Yield 10 to 12

Number Of Ingredients 11

Ingredients

PASTRY
250 g plain flour, plus extra for dusting
50 g icing sugar, plus extra for dusting
75 ml olive oil
75 ml Greco di Tufo white wine
½ teaspoon vanilla bean paste
FILLING
5 large lemons
500 g quality ricotta cheese
150 g caster sugar
2 large free-range eggs

Steps:

To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
Preheat the oven to 180ºC/350ºF/gas 4. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool - it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.

Nutrition Facts : Calories 323 calories, Fat 14.4 g fat, SaturatedFat 4.9 g saturated fat, Protein 8.5 g protein, Carbohydrate 41.5 g carbohydrate, Sugar 22.8 g sugar, Sodium 0.2 g salt, Fiber 0.8 g fibre

CARAMELIZED LEMON TART

Caramelized Lemon Tart image

Categories Citrus Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Crust
1 cup plus 2 tablespoons all purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water
Filling
4 large eggs
1 cup plus 2 tablespoons sugar
2/3 cup whipping cream
1/2 cup fresh lemon juice
1 vanilla bean, split lengthwise
Powdered sugar

Steps:

for crust:
Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
for filling:
Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

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