LEMON-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
- Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
- In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
LEMON BERRY TART
A light and summery tart filled with lemon cream and topped with fresh berries.
Provided by Annalise
Categories Dessert
Time 4h
Number Of Ingredients 15
Steps:
- Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
- Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
- Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
- Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
- On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
- Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
- Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
- Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.
- Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
- Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
- Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
- Remove from heat and stir in butter, lemon juice, and vanilla extract.
- Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.
- Stir cooled custard until smooth and spread into the tart crust.
- Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.
Nutrition Facts : Calories 400 kcal, Carbohydrate 43 g, Protein 7 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 198 mg, Sodium 109 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
LEMON TART WITH FRESH BERRIES
Looking for a special occasion summer dessert? This tart features an exquisite lemon filling and is topped with fresh berries--simply delicious!
Provided by jackie
Categories Fruit Tarts
Time 5h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
- Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
- Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
- Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
- Once custard has set, top with fresh berries and lightly dust with powdered sugar.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 62.9 g, Cholesterol 188.1 mg, Fat 28 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 28.1 mg, Sugar 29.4 g
BLUEBERRY-LEMON TART
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
- To bake the shell, heat the oven to 350 degrees F.
- Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
- Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.
LEMON FRUIT TART
Tangy and sweet, bursting with fresh fruit flavor. The original recipe calls for blueberries, but I use whatever fruit is seasonal. Strawberries, peaches, and raspberries all work well. Also, change the lemon filling to lime, then use fresh mango -- divine! I use my homemade apricot jam to glaze the fruit (recipe #246688). Dessert recipe from "The Simple Art of Perfect Baking" by Flo Braker.
Provided by Susiecat too
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in lower third of oven, preheat 375 degrees F.
- Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang.
- Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny.
- Remove from oven to a cooling rack while preparing filling.
- Place eggs in small bowl and whisk to combine.
- Pour in the sugar and whisk. Add lemon juice, whisk again.
- Add cooled melted butter and lemon zest, blend.
- Pour filling into partially baked pastry shell.
- Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.).
- Remove and cool on a rack for 10 minutes.
- Carefully release metal rim, and finish cooling to room temperature.
- Heat the apricot jam just until melted but not bubbly hot.
- Pour into a large bowl and toss gently with fresh fruit.
- Spread fruit over cooled tart.
- Best served the same day.
Nutrition Facts : Calories 108.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 45.4, Sodium 14.3, Carbohydrate 16.5, Fiber 0.1, Sugar 14.6, Protein 1.2
THE BEST LEMON TART EVER
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
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-BLUEBERRY TART
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
- Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
- Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
- Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
- Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.
LEMON TART WITH SUMMER BERRIES
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
- Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
- While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
- Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
- While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
- Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.
Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium
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- Preheat the oven to 350 F. Add 26 lemon Oreos to a food processor. Blend for 20-30 seconds to create fine crumbs.
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- To make the crust: In a medium-sized bowl, whisk together the flour, sugar, lemon zest or oil, and salt., Using a pastry fork or pastry blender, your fingers, or an electric mixer, cut in the cold butter, working the mixture until it's crumbly; a few larger chunks of butter can remain., In a small cup or bowl, whisk together the egg yolk and the vanilla.
- Stir this mixture into the pastry dough., Roll or press the dough onto the bottom and at least 1" up the sides of a 9" to 10" springform pan or tart pan (preferably with a removable bottom), or 9" round cake pan., Use a fork to prick the dough all over (this will keep it from puffing up as it bakes), and refrigerate it for 30 minutes or longer., Bake the chilled crust for 16 to 18 minutes in a preheated 375°F oven, until it's golden brown.
- Check it midway through the baking time; if it's developed any big bubbles, puncture them., Remove the crust from the oven (leave the oven on), and cool it on a rack as you prepare the filling., To make the lemon filling: In a medium-sized bowl, or the bowl of an electric mixer, mix together the sour cream and sugar., Whisk in the eggs, then add the lemon juice and lemon zest or oil., Pour the filling into the cooled tart shell.
- Don't overfill the shell; if any filling seeps over the top edge, it'll burn and stick., Return the tart to the 375°F oven, and bake it for 18 to 20 minutes.
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