Lemon Tart With Summer Berries Recipes

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LEMON TART WITH SUMMER BERRIES



Lemon tart with summer berries image

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

5 unwaxed lemons
6 eggs
250g golden caster sugar
200ml double cream
icing sugar , for dusting and decorating
375g block dessert pastry
4 tbsp icing sugar
300g strawberry , hulled, halved or quartered
350g raspberry
150g blueberry
1 tsp sherry vinegar
handful mint , leaves, finely shredded
Calories490 calories
Fat27 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate58 grams carbohydrates
Sugar44 grams sugar
Fiber2 grams fiber
Protein8 grams protein
Sodium0.35 milligram of sodium

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.

LEMON TART WITH SUMMER BERRIES



Lemon tart with summer berries image

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

5 unwaxed lemons
6 eggs
250g golden caster sugar
200ml double cream
icing sugar , for dusting and decorating
375g block dessert pastry
4 tbsp icing sugar
300g strawberry , hulled, halved or quartered
350g raspberry
150g blueberry
1 tsp sherry vinegar
handful mint , leaves, finely shredded
Calories490 calories
Fat27 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate58 grams carbohydrates
Sugar44 grams sugar
Fiber2 grams fiber
Protein8 grams protein
Sodium0.35 milligram of sodium

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.

LEMON CURD TART WITH SUMMER BERRIES AND BERRY COULIS-WHIPPED CREAM



Lemon Curd Tart with Summer Berries and Berry Coulis-Whipped Cream image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 16

4 cups all-purpose flour
8 ounces unsalted butter
1 teaspoon salt
2/3 cup chilled water
10 whole eggs
10 egg yolks
2 1/2 cups sugar
2 cups fresh lemon juice
5 lemons, finely zested
1 teaspoon salt
2 1/2 pounds unsalted butter
1/2 cup water
1/4 cup sugar
2 tablespoons berry coulis
For the whipped cream:
4 tablespoons berry coulis

Steps:

  • Preheat oven to 375 degrees F.
  • For the tart shells:
  • Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size. Add the water and pulse just until the dough gathers together.
  • Take the dough out and place on a lightly floured work surface. Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.
  • Take the dough out of the refrigerator and place on a lightly floured work surface. Divide into 8 equal portions. Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work. Then place each in its own tart mold and trim excess dough.
  • Bake for 10 to12 minutes or until tart shells are lightly brown. Remove from molds and refrigerate tart shells while preparing the lemon curd.
  • For the curd:
  • In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water. Whisk well. Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon. Cool.
  • For the coulis:
  • In a medium saucepan simmer berries, water and sugar for 10 minutes. Press through a fine mesh strainer and puree in a blender or food processor. Set aside some coulis for whipped cream, some for berries, and some for plating.
  • To serve:
  • Fill tart shells nearly full with chilled lemon curd and place on an oval plate. Toss fresh berries in coulis and place on tart and directly on the plate. Place coulis artfully next to tart and berries. Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top. Bon Appetit!

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