TART & TANGY LEMON TART
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
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.
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
TART 'N' TANGY CITRUS COOLER
This is a sweet and refreshing beverage that's perfect when cooling off in the shade. In summer, I make the sugar syrup in advance, so I can mix up a quick batch after we've been out in the sun. The syrup can keep for up to a week. --Joylyn Trickel
Provided by Allrecipes Member
Time 20m
Yield 13
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 3 cups water and sugar to a boil; stir until sugar is dissolved. Cook and stir for 3 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for at least 3 hours.n
- In a large pitcher, combine the sugar mixture, lime juice, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.n
Nutrition Facts : Calories 218.6 calories, Carbohydrate 56.9 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0 g, Sodium 5.5 mg, Sugar 51.9 g
TRIPLE-CITRUS TART
This tart blends textures and flavors: crunchy pastry crust, a cool creamy center, and bright citrus on top. Plus, the grapefruits and oranges are in season right now.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h5m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Make the pate sucree: Sift flour and a pinch of salt into a bowl, and set aside.
- Beat butter and confectioners' sugar with a mixer on medium speed until pale, 2 to 3 minutes. With machine running, add egg, and beat until fully incorporated. Add orange zest, and beat for 30 seconds. Reduce speed to low, and add flour-salt mixture, beating until just combined. Wrap in plastic, and chill for at least 1 hour.
- Make the pastry cream: Combine milk, vanilla bean pod and seeds, and 2 tablespoons granulated sugar in a saucepan. Bring to a simmer over medium heat.
- Whisk together egg yolks, cornstarch, and remaining 2 tablespoons granulated sugar in a separate bowl. Slowly add 1/3 cup milk mixture to the egg mixture, whisking to combine. Add egg-milk mixture back to the pot, and cook over medium-high heat, stirring constantly, until mixture thickens, about 2 minutes. Transfer to a mixing bowl, and beat in butter with paddle attachment until combined and cream has cooled, about 5 minutes. Strain into a bowl. Place plastic wrap directly on the surface of the cream, and refrigerate for 2 hours.
- Make the tart: Generously butter a 9-inch removable-bottom tart pan. Set aside. Roll out dough on a lightly floured surface to a 10-inch round with 1/4-inch thickness. Fit dough into tart pan, pressing gently along the sides and bottom of pan. Trim excess. Refrigerate or freeze for 30 minutes.
- Preheat oven to 350 degrees. Bake until crust is firm and golden brown, about 30 minutes. Let cool on a wire rack.
- Prepare citrus fruit: Place citrus segments into a colander to drain. Cover, and refrigerate.
- Beat chilled pastry cream with paddle attachment until smooth, about 30 seconds. Set aside. Whip heavy cream using the whisk attachment until stiff peaks form. Carefully fold whipped cream into pastry cream.
- Spread cream into cooled tart shell using a small offset spatula. Arrange citrus segments in a circular pattern around the tart, starting with the darkest color on the edge of the tart. Serve cold.
CITRUS TART
Categories Fruit Juice Milk/Cream Egg Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make tart shell:
- Lightly beat yolk with milk in a small bowl (reserve white for egg wash).
- Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Let dough soften slightly at room temperature before rolling out, about 20 minutes.
- Roll out dough between sheets of plastic wrap into a 12-inch round. Discard top sheet and invert dough into tart pan (discard remaining plastic wrap). Fit dough into pan, pushing edge of dough to 1/8 inch above rim. Trim dough and save scraps to repair any cracks in partially baked shell.
- Freeze shell until firm, about 10 minutes.
- Line shell with parchment paper or foil and fill with pie weights.
- Bake until edge is golden and bottom is set, about 20 minutes, then carefully remove pie weights and parchment (or foil; gently prick any bubbles with a fork to release air) and bake until bottom is pale golden, 10 to 15 minutes more. Quickly repair any cracks in shell with scraps, then immediately brush hot pastry all over with some egg white. Leave oven on.
- Make filling and bake tart:
- Whisk together all filling ingredients until combined well. Put tart shell (in tart pan) on a baking sheet and transfer to oven. Carefully pour filling into shell and put a pie shield or foil strips over rim of pastry to prevent burning.
- Bake tart until filling is barely set but trembles slightly in center when gently shaken, 20 to 25 minutes. Cool completely in pan on a rack, about 45 minutes. (Filling will continue to set as it cools.)
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