EASY CITRUS TART
This pretty tart is enriched with creme fraiche and glazed with orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place in bottom of 9-inch tart pan with removable bottom; chill for 30 minutes.
- Preheat oven to 375 degrees. Remove pan from refrigerator; place on a baking sheet. Using a fork, prick pastry all over. Carefully line pastry with parchment, pressing it into corners and edges; weigh down with uncooked beans. Bake about 20 minutes. Remove paper and beans; bake until crust is light golden, about 10 minutes more. Transfer to a rack to cool for 15 minutes.
- Whisk zests, juices, and sugar in a medium bowl. Whisk in creme fraiche until well combined. Whisk in eggs until well blended. Pour into shell. Carefully return to oven; bake until filling is set, 25 to 30 minutes. Do not brown. Transfer to a wire rack; let cool to room temperature.
- Place marmalade in a small saucepan; stir over low heat until melted. Let cool a few minutes; spread evenly over cooled tart. Serve at room temperature or chilled.
LEMON TART
Steps:
- Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves.
- Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate.
SWEET AND SIMPLE LEMON TART
'A taste you'll never forget.'
Provided by luvluv1
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
- Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
- Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
- Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 23.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.9 g, Sodium 86.2 mg, Sugar 15.9 g
EASY PEASY 'TART' LEMON TART
I have tried plenty of lemon tarts and this one is the absolute best. I like my tart's "tart" so this one definitely has some kick. The pastry is also a favourite and I use it for all sorts of pie recipes.
Provided by LovesSweets
Categories Tarts
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- A. Pastry:
- Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
- Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
- Wrap dough in plastic wrap and refrigerate for 15 minutes.
- Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
- Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
- Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
- Reduce oven to 350F (180C).
- B. Filling:
- Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
- Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.
Nutrition Facts : Calories 404.2, Fat 18, SaturatedFat 10.6, Cholesterol 133.7, Sodium 198.2, Carbohydrate 56.1, Fiber 0.8, Sugar 32.1, Protein 6
CITRUS TART
Categories Fruit Juice Milk/Cream Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make tart shell:
- Lightly beat yolk with milk in a small bowl (reserve white for egg wash).
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Let dough soften slightly at room temperature before rolling out, about 20 minutes.
- Roll out dough between sheets of plastic wrap into a 12-inch round. Discard top sheet and invert dough into tart pan (discard remaining plastic wrap). Fit dough into pan, pushing edge of dough to 1/8 inch above rim. Trim dough and save scraps to repair any cracks in partially baked shell.
- Freeze shell until firm, about 10 minutes.
- Line shell with parchment paper or foil and fill with pie weights.
- Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on.
- Make filling and bake tart:
- Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning.
- Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.)
EASY LEMON MERINGUE TART
Make and share this Easy Lemon Meringue Tart recipe from Food.com.
Provided by CheffLiLi
Categories Tarts
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150C.
- Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
- Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
- Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
- Put in fridge to set while you work on the rest of the recipe.
- Mix together condensed milk, egg yellows and lemon juice until well combined.
- Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
- Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
- Bake in oven on middle shelf for 40 minutes.
- Once cooked, cool in fridge for approximately 2 hours.
- Serve cold.
Nutrition Facts : Calories 419.9, Fat 22.4, SaturatedFat 12.8, Cholesterol 110.4, Sodium 325.1, Carbohydrate 47.4, Fiber 0.3, Sugar 39.6, Protein 9
EASY LEMON BERRY TARTS
Yield 12
Number Of Ingredients 9
Steps:
- Preheat Oven to 375 Degrees.
- Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
- Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
- Whisk together sweetened condensed milk, whipped cream, and lemon filling.
- Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
- Dust with powdered sugar and serve!
Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg
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CITRUS TART RECIPE | MYRECIPES
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- Make tart shell: Whisk flour, sugar and salt in a large bowl. Add butter and vanilla. Stir with a fork just until a soft dough forms. Transfer to a 9-inch tart pan. Press pastry onto bottom and up sides of pan. Chill for 30 minutes.
- Arrange rack in lower third of oven and preheat oven to 375°F. Line tart shell with parchment, fill with pie weights. Bake until sides start to turn golden, about 20 minutes. Remove pan from oven; remove parchment and pie weights. Prick shell all over with a fork and bake until golden brown, 10 to 12 minutes. Brush with heavy cream to seal any cracks. Let cool.
- Make filling: In a large bowl, whisk together eggs, sugar, orange and lemon juices, cream, and orange and lemon zests.
- Set pan on a large, foil-lined rimmed baking sheet. Carefully pour filling into shell and bake until set, 25 to 30 minutes (do not let filling turn brown). Let cool to room temperature, or refrigerate to serve later. Dust with confectioners' sugar just before serving. Serve topped with raspberries and orange zest, if desired.
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