Lemon And Orange Tart Recipes

LEMON AND ORANGE TART

Steps:

• Use the basic tart shell recipe of RAD and add to that ¾ cup wholemeal flour, ¼ cup icing sugar and 3 tbsp hazelnut to make a tart shell.
• Whisk the lemon curd into the cream or fromage frais.
• Spread the filling over the tart shell.
• Arrange orange slices on top of the filling in overlapping, concentric circles.

ORANGE, LEMON AND CARDAMOM (CARDAMON) TART

Steps:

• Preheat oven to 180c (350f).
• Whisk eggs, egg yolks and sugar in a large bowl until well combined.
• Add butter, juices and rind, and stir over medium heat for 10 minutes or until the mixture just comes to the boil.
• Remove from heat.
• Line a 25cm (10inch) loose bottomed tart tin with pasrty and bake blind*.
• Pour the filling into the pre-baked pastry shell and bake for 15-20 minutes or until set in the centre.
• You want it to be just set-not hard and tough!
• Top the tart with candied citrus peel or sifted confectioners sugar to serve.
• Serve at room temperature.
• *Tobake blind, line the pastry shell with greasproof paper, fill with rice or dried beans, and bake in a preheated oven for 10 minutes.
• Remove the paper and beans, and cook for a further 10 minutes or until the pastry is golden.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

FRESH ORANGE TART WITH LEMON CREAM

Steps:

• Preheat the oven to 425 degrees.
• Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
• Place the circle on a baking sheet that is lined with parchment paper.
• Prick the base all over with a fork and place in the refrigerator for 15 minutes.
• Beat the egg, remove the base from the fridge and brush with the beaten egg.
• Place in the oven and bake for 10 minutes.
• Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
• Remove from oven and allow to cool completely.
• While the base is baking, zest one of the oranges.
• Then remove the skin from both of the oranges and cut into thin slice.
• Toss the orange slices with 1 tablespoon of the sugar.
• Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
• Place over medium heat and cook, stirring occasionally to melt the sugar.
• Add the reserved zest and cook for 10 minutes.
• Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
• Mix the lemon curd and mascarpone together.
• To serve:.
• Just before serving, spread the cooled base with the lemon/cheese mixture.
• Arrange the oranges on top and sprinkle with the candied orange zest.

LEMON-ORANGE MERINGUE TARTS

Steps:

• Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
• Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
• Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
• To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.