LEMON TART WITH ALMOND CRUST
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough. , Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400° for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt 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. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 24g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 424mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g 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
BACON CRESCENT TARTS
I made these tasty breakfast tarts for Christmas morning. The crescent rolls made a tender crust that held the egg mixture beautifully. Even my son, who does not like eggs (but loves pot pies,) enjoyed these. I had a bit of leftover batter and baked it for a crustless version, which was great leftover tucked between a biscuit.
Provided by Roxygirl in Colorado
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix in blender: cream cheese, milk, eggs, cheese, green pepper, onion.
- Grease muffin tin with Pam.
- Separate crescent dough into eight triangles.
- Press onto the bottom and up the sides of muffin tins.
- Sprinkle half the bacon into cups.
- Gently pour egg mixture over crust (don't overfill).
- Top with remaining bacon.
- Bake at 375 degrees for 18-22 minutes (until knife comes out clean).
- Makes a nice breakfast served with juice and fresh fruit.
Nutrition Facts : Calories 276, Fat 19.3, SaturatedFat 9.2, Cholesterol 107.9, Sodium 398.5, Carbohydrate 16, Fiber 1.1, Sugar 1.5, Protein 9.4
TANGY CRESCENT NUT TART
Number Of Ingredients 10
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
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ANY NUT TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (1)Total Time 1 hr 3 minsServings 10Calories 504 per serving
- Lightly grease a 10" tart pan and place it on a foil-lined baking sheet., To make the crust: In a small bowl, combine the sugar and cinnamon.
- Sprinkle with a heaping teaspoon of the cinnamon sugar., Place the next piece of phyllo on top, slightly askew, so that the corners of the two sheets don't match up.
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