EASY FRUIT TART WITH PECAN COOKIE CRUST
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Provided by Katherine Sacks
Categories Spring Tart Dessert Lemon Fruit Strawberry Berry Mango Milk/Cream Pecan Nut
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
- Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
- Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
- Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
- Do Ahead
- Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.
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 PIE WITH PECAN CRUMB CRUST
As with traditional icebox desserts, this tangy pie should be served cold. It's delicious by itself, or you can spoon a dollop of whipped cream onto each wedge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, with rack on lowest level. Spread pecans on a rimmed baking sheet, and toast in the oven until golden, tossing occasionally, about 10 minutes. Let cool.
- In a food processor, finely grind graham crackers, sugar, and pecans. Add the butter, and process until completely combined.
- Press mixture into bottom and up sides of a 9-inch pie pan. Bake until crust is lightly browned, about 8 minutes. Let cool on a wire rack.
- In a large bowl, beat the egg yolks with the condensed milk. Stir in the lemon juice. Spoon filling into cooled pie crust. Bake until filling is set and crust is golden brown around the edges, about 15 minutes. Let cool slightly, then refrigerate until well chilled, at least 1 hour.
Nutrition Facts : Calories 311 g, Fat 14 g, Protein 5 g
SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON PECAN PIE
This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside., In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 593 calories, Fat 37g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 260mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON MERINGUE PIE WITH PECAN CRUST
Categories Mixer Dessert Bake Picnic Lemon Pecan Summer Family Reunion Chill Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make crust:
- Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
- Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
- Reduce oven temperature to 325°F.
- Make filling and topping:
- Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
- Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
- Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.
LEMON PIE/PECAN CRUMB CRUST
Make and share this lemon pie/pecan crumb crust recipe from Food.com.
Provided by chia2160
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- in a processor add grahams, pecans, sugar-- add butter and process until combined press into a pie plate, bake until brown about 8 minutes, cool.
- in a large bowl beat eggs and condensed milk.
- stir in lemon juice.
- pour into crust.
- bake 15 minutes until filling is set, cool, refrigerate at least 1 hour.
ONE HOUR LEMON TART WITH PECAN CRUST
If you have a blender and a food processor, you have the fastest, easiest and tastiest company dessert you've ever made!
Provided by Raquel Grinnell
Categories Dessert
Time 50m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
- FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.
Nutrition Facts : Calories 563.3, Fat 33.1, SaturatedFat 16, Cholesterol 166.8, Sodium 212.5, Carbohydrate 65.9, Fiber 1.9, Sugar 43.9, Protein 5.7
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