Tangy Lemon Nut Tart Bunnys Warm Oven Recipes

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GREGG'S TANGY LEMON TART



Gregg's tangy lemon tart image

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Provided by Gregg Wallace

Categories     Afternoon tea, Dessert, Dinner

Time 2h

Number Of Ingredients 8

500g plain flour, plus extra for dusting
140g icing sugar
250g unsalted butter, cubed
4 egg yolks
5 eggs
140g caster sugar
150ml double cream
juice 2-3 lemon (about 100ml/3.5fl oz) and 2 tbsp lemon zest

Steps:

  • To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
  • Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.
  • Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Nutrition Facts : Calories 770 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.18 milligram of sodium

TART & TANGY LEMON TART



Tart & Tangy Lemon Tart image

Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon grated lemon zest
3/4 cup lemon juice
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces cream cheese, softened
1 tablespoon cornstarch
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until smooth. Gradually beat in flour. Press dough onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Refrigerate 15 minutes., Line the unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edges are lightly browned, 18-22 minutes. Remove foil and weights; bake until bottom is golden brown, 5-7 minutes longer. Cool on a wire rack., In a large bowl, beat sugar, lemon zest, lemon juice, eggs, egg yolks, cream cheese and cornstarch until blended; pour into crust. Bake until filling is set, 18-22 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 254 calories, Fat 15g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.

THIS TANGY BAKED LEMON TART IS THE TASTIEST WAY TO RING IN SPRING



This Tangy Baked Lemon Tart is the Tastiest Way to Ring in Spring image

I say, when life gives you lemons, use 'em! I've always loved lemons and gravitate to all lemon-flavoured treats, from lemon meringue cake to buttery lemon scones. My love for lemons continues with this semi-sweet tart. With its bright yellow filling, it's also a statement piece. You can eat it on its own, but it also pairs nicely with fresh raspberries and a dollop of whipped cream.Related: Blueberry Pop Tarts With Lemon GlazeExcerpted from Gather at Home by Monika Hibbs. Copyright © 2020 by Monika Hibbs. Published by Penguin Books, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Provided by Monika Hibbs

Categories     baking,dessert,easter,holidays,special occasions,Spring,Summer

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

1½ cups (375 ml) all-purpose flour
⅓ cup (75 ml) icing sugar
½ cup (125 ml) unsalted butter, cut into 1-inch (2.5 cm) cubes
½ tsp (2 ml) kosher salt
1 egg yolk
2 Tbsp (30 ml) whipping (35%) cream
3 eggs
2 egg yolks
¾ cup (175 ml) whipping (35%) cream
½ cup (125 ml) granulated sugar
Zest of 1 lemon
½ cup (125 ml) fresh lemon juice (about 4 lemons)

Steps:

  • To make the crust, add the flour, icing sugar, butter and salt to the bowl of a food processor and pulse until the mixture resembles sand.
  • In a medium bowl, whisk together the egg yolk and cream. Add to the bowl of the food processor and pulse until the dough just comes together.
  • Turn the dough out onto a clean counter and shape it into a disc. Wrap the disc in plastic wrap and let chill in the fridge for about 30 minutes.
  • Roll out the dough between 2 sheets of parchment paper until it is about 1/16 inch (2 mm) thick. Place it in a 10-inch (25 cm) tart tin with a removable bottom, pressing it into the bottom and fluted edges. Using a paring knife, remove any dough that sticks out of the tin. Place the tin on a baking sheet and put it in the freezer for 30 minutes.
  • Preheat the oven to 350°F (180°C).
  • Crumple up a piece of parchment paper to eliminate any sharp edges that would dig into the dough and line the tart with it. Put either baking weights or dried beans on the parchment paper and blind bake the crust for 15 minutes. Remove the parchment paper and weights or beans and return the crust to the oven to bake for an additional 10 minutes, until golden. Remove the crust from the oven and reduce the temperature to 300°F (150°C).
  • To make the filling, whisk together the eggs, egg yolks, cream, granulated sugar, lemon zest, and lemon juice in a large bowl. Using a fine mesh sieve, strain the mixture into a large glass measuring cup with a spout.
  • Place the tart tin back in the oven on the middle rack. Slide the rack out halfway and slowly pour the filling into the tart shell. Gently slide the rack back in. Bake for 25 to 30 minutes, until the centre is almost set (it should still move a bit when you gently shake the pan). It will continue to set once you remove it from the oven. Let cool completely, then cover the tart with plastic wrap and place it in the fridge to chill for at least 4 hours before serving. Store in an airtight container or covered with plastic wrap in the fridge for up to 3 days.

TANGY CRESCENT NUT TART



Tangy Crescent Nut Tart image

Number Of Ingredients 10

1 (8-ounce) can refrigerated crescent roll
1 cup sugar
1/4 cup all-purpose flour
2 to 3 teaspoons grated lemon peels
3 to 4 tablespoons lemon juice
1 teaspoon vanilla extract
4 eggs
1 cup coconut
1 cup finely chopped hazelnut (filberts) or walnuts
1 to 2 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Lightly grease 10-inch tart pan with removable bottom.* Separate dough into 8 triangles. Place in greased pan press in bottom and up sides to form crust. Seal perforations. Bake at 350°F. for 5 minutes. Cool 5 minutes gently press sides of warm crust to top of pan.In large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Pour filling into partially baked crust.Bake at 350°F. for an additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely. Sprinkle with powdered sugar. Store in refrigerator.*TIP: A 10-inch round pizza pan can be substituted for the tart pan. Bake crust at 350°F. for 5 minutes bake filled crust an additional 20 to 25 minutes.Nutrition Per Serving: Calories 230 Protein 5g Carbohydrate 23g Fat 14g Sodium 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TANGY CRESCENT NUT TART



Tangy Crescent Nut Tart image

Make and share this Tangy Crescent Nut Tart recipe from Food.com.

Provided by bmorrow

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

1 (8 ounce) can refrigerated crescent dinner rolls
1 cup sugar
1/4 cup flour
2 -3 teaspoons grated lemon peel
3 -4 tablespoons lemon juice
1 teaspoon vanilla
4 eggs
1 cup shredded coconut
1 cup finely chopped hazelnuts (filberts) or 1 cup walnuts
1 -2 tablespoon powdered sugar

Steps:

  • Lightly grease a 10 inch tart pan with removable bottom. Separate dough into 8 triangles. Place in greased pan; Press into bottom and up sides to form crust. Firmly press perforations to seal.
  • Bake in preheated 350 degree oven 5 minutes. Cool 5 minutes; gently press sides of warm crust to top of pan.
  • In large bowl, combine sugar, flour, lemon peel, lemon juice, vanilla and eggs; beat 3 minutes at medium speed. Stir in coconut and hazelnuts. Turn filling into partially baked crust.
  • Bake and additional 25 to 30 minutes or until filling is set and crust is golden brown. Cool completely.
  • Store in refrigerator. Makes 12 servings.

Nutrition Facts : Calories 270, Fat 12.4, SaturatedFat 3.8, Cholesterol 71.5, Sodium 131.2, Carbohydrate 35.2, Fiber 2.3, Sugar 22.2, Protein 6.1

TANGY LEMON TART



Tangy Lemon Tart image

A mouth-watering dessert that my Mum makes to perfection, with perfect pastry and the smoothest lemon filling.

Provided by Ozzy5223

Categories     Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

175 g plain flour
1 pinch salt
75 g icing sugar
90 g very cold butter, cubed
1 egg yolk
2 tablespoons cold water
4 free range eggs
175 g golden caster sugar
2 lemons, zest of, finely grated
100 ml lemon juice, approx 3 juicy lemons
100 ml heavy cream

Steps:

  • Mix the egg yolk with the cold water.
  • Preheat a baking sheet in the oven at 190C, 375°F.
  • Rub the flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs.
  • Add egg yolk mixture and stir into the pastry mixture with a fork, stop when the pastry begins to come together.
  • Turn out onto a floured surface and knead for a few seconds.
  • Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin.
  • Trim excess pastry, leaving a 1cm border.
  • Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans.
  • Cook the heated baking sheet for 10 minutes, remove paper and beans, trim edges again and cook for a further 8-10 minutes.
  • then remove from the oven.
  • Reduce the oven temperature to 160C, 325°F.
  • Make the filling by whisking the eggs and sugar together, stir in the zest, lemon juice and double cream.
  • Transfer the mixture to a jug and carefully pour it into the pastry case. Bake for 35-40 minutes.
  • The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly.
  • Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly.
  • Dust with icing sugar and serve with crème fraiche and fresh berries.

Nutrition Facts : Calories 390.3, Fat 16.9, SaturatedFat 9.6, Cholesterol 170.4, Sodium 125.3, Carbohydrate 54, Fiber 0.8, Sugar 31.7, Protein 6.7

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