Blomidoninnappletart Recipes

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THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

BLOMIDON INN APPLE TART



Blomidon Inn Apple Tart image

A prize winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley, apples are one of the region's chief products. Source: Canadian Living Magazine

Provided by Elly in Canada

Categories     Dessert

Time 2h

Yield 1 tart, 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup butter, softened and cubed
1 egg, beaten
8 cups apples, diced (unpeeled, Northern Spy or Delicious)
3 tablespoons sherry wine
1 tablespoon lemon juice
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 pinch ground cloves
1/2 cup sliced almonds, toasted, for garnish

Steps:

  • Crust:.
  • In bowl, stir together flour, sugar and baking powder.
  • With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
  • Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
  • Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
  • Filling:
  • In bowl, toss together apples, sherry and lemon juice.
  • Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
  • Sprinkle with reserved crumb mixture.
  • Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
  • Let stand on rack until warm; run knife around edge to loosen.
  • Let cool completely before removing side of pan.
  • Serve with whipped cream and toasted sliced almonds.

Nutrition Facts : Calories 430.2, Fat 18.1, SaturatedFat 10.1, Cholesterol 58.3, Sodium 147.4, Carbohydrate 62.6, Fiber 3.3, Sugar 42.5, Protein 3.9

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