FRENCH-STYLE LEMON TART RECIPE BY TASTY
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
LEMON CURD TART
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 13
- Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
FRENCH CITRUS ( LEMON) TART FILLING
This is the basic old French lemon tart filling which I recalled from my childhood -it took me years to find it. Unlike most lemon tart filling recipes out there,this is clearer in content and is thickened through heating I buy my pastry cases so have not included a recipe for them-thin to med thickness, semi sweet, pastry cases work best
Provided by interplanetjanet
Yield 12 small tarts
Number Of Ingredients 4
- In a bowl beat the egg yolks and sugar then slowly add juice of 2 lemons.
- plus zest ( finely grated skins)
- Slowly add melted butter then place all ingredients back into a medium heated pot and stir until mixture thickens and appears creamy in texture.
- You are now ready to fill your pastry cases.
- I put my filled tarts in a medium heated oven for 5 mins to bind the tart and casing although it can be eaten if the casings are precooked.
- -Note the egg white is not used but can be added if desired by beating whites untill stiff then adding a few tbsps of sugar slowly.When of meringue consistency pipe rings around the outside of the pastry shell or if desired make small peaks over the top of the lemon mix.this addition works best when you are using home made pastry cases as it requires slightly longer cooking at a lower temperature.
Nutrition Facts : Calories 107.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 53.1, Sodium 59.9, Carbohydrate 10.3, Fiber 0.8, Sugar 8.4, Protein 1.3
TARTEST LEMON TART
This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Yield 8 servings
Number Of Ingredients 13
- Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
- Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
- Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
- Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
- Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
- The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
- Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
- Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.
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FRENCH LEMON TART RECIPE - FOOD & WINE
4/5 Total Time 4 hrs
- In a small bowl, whisk the cream with the egg yolk. In a large bowl, combine the 1 1/4 cups plus 2 tablespoons of flour with the sugar and salt. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. Using a rubber spatula, gently stir in the yolk mixture. Using your hands, gently knead the pastry just until it comes together. Wrap in plastic, flatten it into a disk and refrigerate for at least 1 hour.
- In a large, heavy saucepan, combine the whole eggs, egg yolks, sugar, lemon juice and salt and whisk until smooth. Set a strainer over a bowl near the stove. Cook the custard over moderate heat, whisking constantly, until thickened enough to coat the back of a spoon, about 3 minutes. Remove from the heat and add the butter a few pieces at a time, gently whisking until incorporated. Immediately strain the filling into the bowl. Scrape the filling into the cooled tart shell and refrigerate until chilled, about 2 hours.
CLASSIC FRENCH LEMON CURD TART WITH MERINGUE - BELULA
Cuisine FrenchTotal Time 1 hr 10 minsCategory Dessert, Sweet Tarts, Sweet TreatsCalories 306 per serving
- Roll out the shortbread crust over a lightly floured surface to 3/4 mm. Place in the refrigerator for 30 minutes. Preheat the oven to 170 C°/360 F. Place your tart pan over the dough and cut a round 3cm bigger than the pan. Butter and line the pan with the shortbread dough. Pinch the bottom of the dough with a fork and line the inside with parchment paper and place the tart tin in the refrigerator for 30 minutes before baking. Fill with pie weights or dry beans and blind bake for 10 minutes. Remove the weights and the paper and continue to bake until golden. About 12 more minutes. Remove the dough from the tart tin and let it cool down at room temperature over a wire rack.
- In a food processor mix the sugar and the lemon zests for about 2 minutes. Blanche the sugar/zest and egg yolks: whisk until they have gained in volume and changed to a pale-yellow color. In the meantime, bring the lemon juice and 50 g of butter to a simmer. Then add the sugar/egg yolk/zest mixture to the pot and cook over medium heat constantly mixing with a spatula until it has thickened. It doesn’t have to boil, if it does you have gone too far. Lemon curd is ready at 85 C°/185 F. Remove from heat and whisk in the remaining 50 g of butter. Mix until completely incorporated.
- Immediately after the lemon curd is ready pour over the baked tart crust. If needed use a spatula to evenly distribute the filling across the tart dough. Refrigerate until very cold and completely set. About 3 hours. I prefer to let it set overnight.
- In bowl whisk the egg whites and the powdered sugar. Bring the mixture to 60 C°/ 140 F over a water bath. It will be ready once it’s warm and the sugar has completely dissolved into the egg whites. You can check this by rubbing your fingers together. Immediately transfer to your stand mixer and whisk on high speed until the bowl is cold to touch and the meringue forms stiff peaks, and its glossy.
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Top Asked Questions
How do you make a lemon curd tart?Preparation Pre-heat the oven to 180°C (350°F). Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water). Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick. Pour into a pre-baked tart shell.
What is the filling of a French lemon tart?Traditionally the filling of French lemon tarts is quite thin – not as thick as, for example, Lemon Meringue Pie. For a tart, a thinner filling looks more elegant. There’s also the right ratio of filling to tart crust in each bite, bearing in mind this is a plain lemon tart.
How do you use lemon curd in baking?Tip- this lemon curd can be poured into a mason jar and used as a condiment over toast etc. Pour the lemon curd into the baked and cooled tart shell. Let chill in the fridge for a few hours. Tip - the tart will set in about 4 hours but it is best to leave overnight. A chilled tart tastes better and cuts nicer slices too.
What is a lemon tart dessert called?Dessert: Today’s Lemon Tart – A perfect finish to the meal that’s not too heavy, this is a tart you’ll find in virtually every patisserie across France. Today’s Lemon Tart recipe is a classic tart known in French as Tarte au Citron.