Atlantic Beach Tart Bars Recipes

ATLANTIC BEACH TART

Atlantic Beach Tart image

A saltine cracker-crust and lemon-condensed milk filling strike the perfect balance between salty and sweet. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 8

Ingredients

4 ounces saltine crackers (scant 1 sleeve)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
One 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup lemon or lime juice or a combination of the two
Freshly whipped cream, for garnish
Flaky sea salt, for garnish

Steps:

Preheat oven to 350 degrees.
Place crackers in the bowl of a food processor and pulse until finely chopped. Add butter and sugar; pulse until combined. Firmly press into the bottom and up the sides of a 9-inch fluted tart pan with removable bottom. Bake until crust is golden brown, 18 to 20 minutes. Let cool on a wire rack.
Meanwhile, whisk together condensed milk and egg yolks until thoroughly combined. Add citrus juice and whisk to combine. Pour filling into tart shell and bake until filling is set, 16 to 18 minutes. Let cool on a wire rack. Refrigerate until well chilled. Serve garnished with whipped cream and a sprinkling of sea salt.

ATLANTIC BEACH PIE

Atlantic Beach Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 4h25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 1/2 cups oyster crackers
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon freshly grated lemon zest
One 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
Fresh whipped cream, for serving
Freshly grated lemon zest, for serving

Steps:

For the crust: Preheat oven to 350 degrees F.
Add the crackers and sugar to a food processor and pulse a few times. Add the melted butter and lemon zest, then pulse until the crumbs look like wet sand, about 30 seconds. Press crumb mixture evenly into the bottom and up the sides of a 8-inch pie pan, then chill for at least 15 minutes. Bake the crust until the edges start to brown, 15 to 17 minutes. Let cool slightly.
For the filling: Add the condensed milk and egg yolks to a medium bowl and whisk until the yolks are incorporated. Add the lemon juice and whisk until fully combined, another 1 to 2 minutes. Pour into your prepared pie shell and bake until the filling has nearly set in the center, 20 to 25 minutes. Cool to room temperature, then chill in the refrigerator for at least 2 hours.
Top with whipped cream and freshly grated lemon zest and serve.

ATLANTIC BEACH PIE

Atlantic Beach Pie image

Like a dreamy mash-up between a Key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, the chef at Crook's Corner, a Chapel Hill, N.C. restaurant that specializes in Southern comfort food. He was inspired by the lemon pies he ate at seafood restaurants in Atlantic Beach, N.C., while vacationing there as a child. While a food processor makes quick work of the saltine cracker crust, you don't really need any special equipment - you can just as easily make it with your hands. Top it with whipped cream just before serving, and if you're feeling flush, sprinkle it with flaky sea salt as they do at Crook's Corner, and citrus zest as we do: a lazy summer's day in pie form.

Provided by Margaux Laskey

Categories pies and tarts, dessert

Time 4h55m

Yield One 9-inch pie

Number Of Ingredients 8

Ingredients

1 1/2 sleeves saltine (with salt) crackers (about 60 crackers/200 grams)
3 tablespoons granulated sugar
1/2 cup/113 grams unsalted butter (1 stick), at room temperature
4 egg yolks
1 (14-ounce/396-gram) can sweetened condensed milk
1/2 cup/120 milliliters lemon or lime juice, or a mix of the two
Pinch of kosher salt
Fresh whipped cream, lemon or lime zest and flaky sea salt, for garnish (optional)

Steps:

Make the crust: Heat oven to 350 degrees. Using a food processor or your hands, pulse or crush the crackers finely (stop before all the crackers turn to dust; it's O.K. if you have some little pieces). Add sugar, then butter.
Pulse to combine or work the butter in with your hands until the crumbs hold together like dough. Press into and up the sides of a 9-inch pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little color.
Make the filling: While the crust is cooling (it doesn't need to be cold), in a medium bowl, whisk egg yolks into condensed milk, then whisk in the lemon or lime juice (or both), and salt, making sure to combine them completely.
Pour into the shell, and bake for 14 to 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, lemon or lime zest and a sprinkling of flaky sea salt, if desired.

ATLANTIC-BEACH-TART BARS

Atlantic-Beach-Tart Bars image

Lemons bars meet Key lime pie in this luscious hybrid dessert. Sweetened condensed milk is brightened up with lemon juice for the creamy filling, and the press-in saltine crust couldn't be easier to put together.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h30m

Number Of Ingredients 9

Ingredients

Vegetable-oil cooking spray
7 ounces saltine crackers (about 54)
1 stick plus 5 tablespoons unsalted butter, melted
3/4 cup granulated sugar
2 large egg yolks plus 1 large egg
1 can (14 ounces) sweetened condensed milk (1 1/4 cups)
1 cup fresh lemon juice (from 4 to 6 lemons)
1/4 teaspoon kosher salt
Confectioners' sugar, for serving

Steps:

Preheat oven to 350 degrees. Spray two 14-by-4-inch fluted-edge tart pans with removable bottoms with cooking spray. In a food processor, pulse crackers until finely ground (you should have 2 1/4 cups). Add butter and granulated sugar; pulse to combine. Divide mixture between pans and firmly press into bottoms and up sides. Bake until golden brown, 15 to 20 minutes.
Just before removing crusts, whisk together eggs and yolks, then whisk in condensed milk, lemon juice, and salt. Remove baked crusts from oven and carefully divide filling between pans. Return to oven and bake until set, 12 to 15 minutes.
Transfer to a wire rack and let cool completely. Refrigerate until cold, at least 2 hours and up to overnight. Remove from pans; dust with confectioners' sugar. Cut into fingers or squares; serve.

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