GREGG'S TANGY LEMON TART
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
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
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
TANGY LEMON TART
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
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
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.
CARAMELIZED LEMON TART
Categories Citrus Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- for crust:
- Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
- Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
- for filling:
- Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
- Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
- Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.
SIMPLE TANGY LEMON TART
One of those deceptively simple lemon tarts. There are hundreds of lemon tarts, but each has its own character. Do use fresh lemon juice for this one, and for a real tang, use lime juice. Adapted from a Gregg Wallace recipe. Prep time does not including chilling time for the pastry.
Provided by Zurie
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Pastry: Mix flour and 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 a little water until it comes together. Roll into a ball, then flatten, wrap in clingwrap and chill at least 30 minutes.
- Filling: Beat all the ingredients for the filling, and stir in zest last. (If you're a perfectionist you could sieve the mixture before adding the zest, but I would not bother with that -- just remove all lemon pips from the juice).
- Flatten the pastry with your hands, and roll out thinly on a floured surface. Lift gently into a 9 inch/23 cm loose-bottomed tart tin (if you have one, or use an ordinary tart plate). Don't stretch the pastry, and pat it gently down on the bottom and sides and finish it off neatly.
- Heat oven to 325 deg F/160 deg C, and use a lower heat for fan/convection ovens. Prick the pastry a few times on the bottom with a fork, then line the pastry with foil and fill with rice or dried beans.
- Bake for 10 minutes, discard the foil and beans, and bake another 20 minutes until biscuity.
- Remove from oven, pour in the lemon mixture and bake for a further 35 minutes until just set. (Check: ovens differ).
- Topping: Beat the egg whites until almost stiff, and then start adding the sugar tablespoon by tablespoon, whisking or beating until you have a stiff, shiny meringue.
- Heat your grill element, and briefly shove the pie under the grill, about 5 inches/ 13 cm from the heat. Check: just let the tops of the meringue start browning lightly.
- Remove the tart. Serve at room temperature or chilled.
Nutrition Facts : Calories 471.1, Fat 22.9, SaturatedFat 13, Cholesterol 233.9, Sodium 177.2, Carbohydrate 58.5, Fiber 1.1, Sugar 32.1, Protein 9.3
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