CLASSIC FRENCH LEMON TART
A crisp buttery crust with a smooth tangy lemon custard. That is all you need to recreate this utterly iconic French dessert: a Classic French Lemon Tart. A must to have in your baking repertoire as a French host(ess). This is a perfect dessert to transition from Winter to Spring. It's bright and sunny, while still making the best of these citrusy winter fruits. Unlike common perceptions, a classic French Lemon Tart (Tarte au Citron) does not traditionally feature a meringue top. Of course, you can find both versions in...
Provided by Audrey
Categories Fruits
Time 36m
Yield 8
Number Of Ingredients 2
Steps:
- Make the « pâte sucrée » crust.
- In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
- Pre-heat your oven to 350F (180C).
- Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
- Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
- Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.
- In the meantime, make the lemon filling.
- Grab a fine-mesh strainer before you start and have it ready within arm's reach.
- In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
- Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
- Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.
Nutrition Facts : Calories 200, Fat 20 grams
ROSA'S LEMON TART WITH OLIVE OIL - TARTE AU CITRON
What sets this lemon tart apart from the classic is its addition of olive oil, not an uncommon ingredient in a part of the world (Provence, Nice, and the French Riviera) with landscapes peppered with gnarled and regal olive trees. It has a pleasing, almost vegetal flavour as well as silky texture. A technique of whipping the filling as it cooks on the stovetop produces an ethereal, light lemon filling reminiscent of lemon mousse and of an old fashioned lemon chiffon pie. Recipe found on Lemon Tart blog (Lemon Tarts are her specialty, and this tart is one of her favorites!). The sweet tart crust is adapted from Baking with Dorie by Dorie Greenspan). The filling is adapted from a recipe from Rosa Jackson.
Provided by BecR2400
Categories Tarts
Time 2h45m
Yield 1 lemon tart, 8 serving(s)
Number Of Ingredients 16
Steps:
- To Make Sweet Tart Pastry:.
- In a food processor, place flour, almonds, sugar and salt. Blend for about 30 seconds to combine. Scatter in the butter cubes and pulse about 10 times until the largest pieces of butter are about the size of a pea. Pour in the egg yolk mixture and continue to pulse, about 3 seconds per pulse, JUST until the mixture no longer looks dry and small clumps begin to form.
- Empty into a round 9 inch removable- bottom tart pan and begin to press the pastry into the tart shell with your fingers, evenly pressing it up the sides. You are aiming for about a 1/4 inch thickness.
- Note: You will have more pastry than you need for this size of pan, so remove excess from the edge and freeze for future, or in my case I get out my individual tart shells and fill them to freeze for another time. Another option is to roll and cut with cookie cutters, sprinkle with sugar and bake along with the tart, later sandwiching them with jam.
- Freeze for 30 minutes or overnight. Preheat oven to between 350F and 375°F Bake in the bottom third of the oven for 25 minutes until shell is golden brown. During the baking if the shell with puffs up in places, simply pierce it with a toothpick and it will deflate.
- Remove from oven and patch any cracks with bits of the reserved dough, simply mashing it, gently into the hole, return to oven for pastry scraps to set. Set aside until filling is made.
- To Make Filling:.
- Rub together the lemon zest and sugar in a 2 liter saucepan until the oils have combined and the mixture looks slightly wet. Mix in the cornstarch. Add eggs and whisk together well. Whisk in juice and salt, place over medium heat and cook stirring constantly. As the mixture warms and starts to thicken a bit speed up your whisking, the faster you whisk the lighter the filling will become, which is the characteristic of this filling. Increase the heat if necessary, being sure to whisk constantly and vigorously.
- Once the mixture coats the back of a spoon well it is done. Remove from the heat and whisk in the olive oil and butter quickly to cool mixture. Once completely mixed, pour into the cooled tart shell. Move the tart shell gently from side to side to get a nice level top, or pour in a concentric circle to form a slight decorative pattern in the filling. Refrigerate to set for about 1 hour. Will keep refrigerated for up to 3 days, if its around that long.
Nutrition Facts : Calories 441.9, Fat 27.4, SaturatedFat 13.5, Cholesterol 158.4, Sodium 248.7, Carbohydrate 45.2, Fiber 1, Sugar 28, Protein 5.7
VERY FRESH LEMON TART - FRENCH TARTE AU CITRON
If you are a lemon-lover like me, you will love this tart! Thin and elegant, with plenty of fresh lemon flavor. P.S. If you want more filling, feel free to double the recipe; any filling that you don't use can be spread on toast, fresh biscuits, or scones, and it freezes well. If you use Meyer lemons, reduce the sugar slightly. You will need a 10-inch (24cm) tart pan with removable bottom. Recipe is from Executive Chef Billy Grant, who created a lemon dessert tasting with his pastry chef, Fran Marino, for his Beard House debut, and it has been on his restaurant menu ever since. This tart was paired with a lemon mascarpone mousse and lemon gelato to make it a very lemony affair, indeed. Note: Time does not include overnight chill time for the filling, plus one hour chill time for the Pâte Brisée pastry.
Provided by BecR2400
Categories Tarts
Time 1h10m
Yield 1 10-inch tart, 10 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the filling, combine all of the ingredients, cover, and let sit in the refrigerator overnight. Before finishing the tart, take the filling out of the refrigerator and allow it to come to room temperature.
- To make the pastry, mix the dry ingredients in a bowl. Add the butter and combine by hand, rubbing the butter into the flour mixture, until it all starts to come together but is still slightly lumpy. Add the egg and just enough cream to bring the mixture together into a smooth dough with some streaks of butter still visible. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF(175ºC). Grease and flour a 10-inch tart pan with a removable bottom. Roll out the dough to a thickness of 1/8 to 1/4 inch and transfer to the prepared tart pan. Line with aluminum foil, weigh down with pie weights or beans, and bake for about 20 minutes. Remove the weights and foil and bake for an additional 15 to 20 minutes, until the tart shell is cooked through and golden.
- Lower the oven temperature to 300ºF(150ºC). Stir the room-temperature filling to combine. Pour the filling into the baked shell and bake until set, about 20 minutes. Remove from the oven, cool to room temperature, and chill before cutting.
Nutrition Facts : Calories 303.5, Fat 18.3, SaturatedFat 11.1, Cholesterol 100.6, Sodium 396.8, Carbohydrate 31.4, Fiber 0.6, Sugar 15.6, Protein 4.2
TARTELETTES AU CITRON (INDIVIDUAL LEMON TARTS)
Provided by Patricia Wells
Categories dessert
Time 1h45m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Prepare the pastry shells. On a lightly floured surface, carefully roll out the dough to a thickness of one-eighth inch. Fit the pastry into six to eight four-inch tart tins. With your fingertips, carefully press the pastry into the pan and up the side, trying not to stretch it. Trim the overhang, leaving about a half-inch edge. Tuck this overhang inside the pan, pressing gently against the side to create a sturdy, double-sided shell. If you build the pastry a bit higher than the height of the pan, you have less problem with shrinkage. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Line the shells carefully with heavy-duty foil, pressing well into the edges so the pastry does not shrink while baking. Tuck the foil into the bottom of the tart shells. Prick the pastry through the foil with the tines of a fork. Fill with weights of rice or beans - making sure you get all the way into the edges - to prevent shrinkage.
- Place the filled tins on a baking sheet and bake just until the pastry begins to brown around the edges and seems firm enough to stand up by itself, about 15 minutes. Carefully remove the foil and weights and continue baking until evenly light brown, about 10 to 15 more minutes. Watch the pastry carefully, for ovens vary and pastry can brown very quickly. Cool completely, for at least 15 minutes, before filling.
- Prepare the filling. In a large mixing bowl, combine the lemon juice, sugar and cream and whisk until well blended. Add the eggs, one by one, mixing well after each addition. Strain the lemon cream through a sieve to remove any portions of yolk or impurities.
- Pour the lemon cream into the prepared tartlet shells, place them on a baking sheet and bake just until the lemon cream is firm in the center, about five more minutes. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle to fit a 10 1/2-inch tart shell. Continue as directed for the individual tarts, but increase baking time by 5 to 10 minutes.)
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 222 milligrams, Sugar 13 grams, TransFat 0 grams
More about "rosas lemon tart with olive oil tarte au citron recipes"
LEMON–OLIVE OIL TART - PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
LEMON TART RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
LEMON TART | RECIPETIN EATS
From recipetineats.com
CITRUS OLIVE OIL TART - OLIVE OIL TIMES
From oliveoiltimes.com
FRENCH STYLE LEMON TART - JULIA RECIPES
From juliarecipes.com
TARTE AU CITRON: FRENCH LEMON-LIME TART - HONEST …
From honestcooking.com
TARTE AU CITRON RECIPE - A FRENCH COLLECTION
From afrenchcollection.com
LEMON TART WITH OLIVE OIL - THE RENAISSANCE KITCHEN
From therenaissancekitchen.com
TARTE AU CITRON (LEMON TART) RECIPE | FOOD NETWORK
From foodnetwork.com
Author Kate JansenSteps 4Difficulty 15 min
CRAVING: ROSA JACKSON’S LEMON CURD TART WITH OLIVE OIL - KITCHN
From thekitchn.com
Estimated Reading Time 1 min
TARTE AU CITRON (THAT'S LEMON TART TO YOU AND ME!) - LINSFOOD
From linsfood.com
TARTE AU CITRON - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
CITRUS OLIVE OIL TART - OLIVE OIL TIMES
From oliveoiltimes.com
BEST ANNA OLSON'S TARTE AU CITRON RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON CURD TART (TARTE AU CITRON) - SINFUL KITCHEN
From sinfulkitchen.com
TARTE AU CITRON (LEMON TART) - ANDRETTI'S TASTE
From andrettistaste.com
LEMON TART FOR ANY SEASON (AND REASON) - PERFECTLY PROVENCE
From perfectlyprovence.co
TARTE AU CITRON (LEMON TART) RECIPE
From pinterest.com
EASY FRENCH LEMON TART RECIPE – TARTE AU CITRON (REFINED SUGAR …
From cinnamonandcoriander.com
LEMON TART (TARTE AU CITRON) - VALERIE
From valeriebakingwithannaolson.com
TARTE AU CITRON (LEMON TART) RECIPE — CHEF ISO
From chefiso.com
TARTE AU CITRON (LEMON TART) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
TARTE AU CITRON - LEMON TART | AGA LIVING
From agaliving.com
LEMON TART RECIPE (TARTE AU CITRON) | DELICIOUS RECIPES IDEAS
From yummypedia.blogspot.com
A TWIST ON LEMON TART - TARTE à L’ORANGE - PERFECTLY PROVENCE
From perfectlyprovence.co
TARTE AU CITRON - FRENCH LEMON PIE - THE LOTUS AND THE ARTICHOKE
From lotusartichoke.com
TARTE AU CITRON (LEMON TART) - FRENCH FOOD & CRAFTS
From frenchfoodandcrafts.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
CITRUS OLIVE OIL TART - OLIVE OIL TIMES
From dev2.oliveoiltimes.com
FRENCH LEMON TART | TARTE AU CITRON - BAKER STREET SOCIETY
From bakerstreetsociety.com
LEMON TART (TARTE AU CITRON) CLASSIC FRENCH TART — PIMP MY …
From pimpmyrecipe.com
TARTE AU CITRON (LEMON TART) RECIPE
From pinterest.com
PERFECT LEMON TART (TARTE AU CITRON) - COOK LIKE JAMES
From cooklikejames.com
HOW TO COOK PERFECT TARTE AU CITRON | DESSERT | THE GUARDIAN
From theguardian.com
TARTE AU CITRON (LEMON TART) - MY 100TH POST! - FRUGALFEEDING
From frugalfeeding.com
TARTE AU CITRON: FRENCH LEMON TART - BAKING FOR HAPPINESS
From baking4happiness.com
TARTE AU CITRON- LEMON TART - GIRL COOKS WORLD
From girlcooksworld.com
MY FAVORITE PARISIAN LEMON TART TARTE AU CITRON - COOK LIKE JAMES
From cooklikejames.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love