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.
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
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.
More about "tangy lemon nut tart recipes"
LEMON TART RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON BUTTER TARTS - CLOSET COOKING
From closetcooking.com
TANGY LEMON TART RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
COURGETTE, LEMON, FETA AND PINE NUT TART - RTÉ
From rte.ie
CLASSIC FRENCH LEMON TART (TARTE AU CITRON)
From pardonyourfrench.com
BEST TANGY LEMON NUT TART RECIPES
From alicerecipes.com
BAKED LEMON TART - TANGY FILLING AND BUTTERY CRUST - SHERBAKES
From sherbakes.com
TANGY LEMON CURD TART RECIPE | LAND O’LAKES
From landolakes.com
EASY NO BAKE LEMON TART - THE BUSY BAKER
From thebusybaker.ca
THIS TANGY BAKED LEMON TART IS THE TASTIEST WAY TO RING IN SPRING
From foodnetwork.ca
CLASSIC LEMON TART RECIPE - NYT COOKING
From cooking.nytimes.com
LEMON TART - BARBARA BAKES™
From barbarabakes.com
EASY PEASY TANGY LEMON TART - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
BEST LEMON TART RECIPE - HOW TO MAKE A LEMON TART - THE …
From thepioneerwoman.com
CLASSIC LEMON TART, TARTE AU CITRON | LOVEFOODIES
From lovefoodies.com
TANGY LEMON TART RECIPE | RECIPES.NET
From recipes.net
LEMON TART WITH BUTTERY, PINE NUT CRUST - BLOSSOM AND FINN
From blossomandfinn.com
LEMON TART (GLUTEN-FREE) - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
TANGY LEMON TART RECIPE - BBC FOOD
From bbc.co.uk
48 TASTY HOLIDAY DESSERT RECIPES: COOKIES, BROWNIES, TARTS AND
From kcrw.com
TANGY LEMON NUT TART - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love