Lemon Radish Tartine Recipe By Tasty

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

Ingredients

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

LEMON RADISH TARTINE RECIPE BY TASTY

Lemon Radish Tartine Recipe by Tasty image

Here's what you need: cream cheese, lemon, lemon juice, McCormick® Paprika, radishes, bread, chive

Provided by Griffin Bohen-Meissner

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 oz cream cheese, softened
1 lemon, zested
2 teaspoons lemon juice
½ teaspoon McCormick® Paprika
4 radishes, thinly sliced
4 slices bread, 3/4 in (2 cm), crusty, lightly toasted
chive, chopped, for garnish

Steps:

Mix together cream cheese, lemon zest and juice, and McCormick Paprika until well-combined.
Spread cream cheese on bread slices. Layer on radishes. Garnish with chives.
Enjoy!

Nutrition Facts : Calories 120 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams

LEMON CREAM - TARTINE BAKERY'S RECIPE - (4.5/5)

Lemon Cream - Tartine Bakery's Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 7

Ingredients

1/2 cup + 2 tablespoons lemon juice (Meyer or regular)
3 large eggs
1 large egg yolk
3/4 cups sugar
1 pinch salt
1 cup unsalted butter
Can be made without butter

Steps:

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don't have or trust your thermometer, don't worry. It should thicken to the point that your whisk leaves a trail through the curd. Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat. Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick. You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

BOSTON LETTUCE WITH RADISHES AND LEMON DRESSING

Boston Lettuce with Radishes and Lemon Dressing image

Can be prepared in 45 minutes or less.

Yield Makes 10 to 12 Servings

Number Of Ingredients 7

Ingredients

10 radishes
2 heads Boston lettuce
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
2 teaspoons sugar
freshly ground black pepper to taste
1/2 cup olive oil

Steps:

Cut radishes into very thin slices (preferably using a manual slicer). Tear large lettuce leaves into bite-size pieces, leaving smaller leaves whole, and in a large bowl toss all lettuce with radishes.
In a small bowl whisk together lemon juice, shallot, sugar, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well.

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