Best Rustic Lemon Tart Recipes

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RUSTIC MEYER LEMON TART



Rustic Meyer Lemon Tart image

The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons sugar
Salt
1/4 teaspoon finely grated Meyer lemon zest
1 stick cold unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon cornstarch
3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
6 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
  • Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
  • Bake tart shell until golden, about 25 minutes. Let cool completely.
  • Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
  • Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES



Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies image

While the crispy, buttery lace cookies add addictive crunch to this dessert, they're not mandatory. The citrusy creaminess of this Italian-style lemon tart makes it an impressive finale all on its own.

Provided by Maialino

Categories     Dessert     Cookies     Lemon     Kid-Friendly     Christmas     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (10") tart and about 32 cookies

Number Of Ingredients 28

For the crust:
1 1/2 cups (6 ounces) all-purpose flour, plus more for surface
1 cup (4 ounces) whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup lemon juice
1 teaspoon grated lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup turbinado sugar
1/3 cup confectioners' sugar
1 large egg
1 large egg yolk
For the filling:
1 3/4 cups heavy cream
Grated zest of 1 lemon (about 1 teaspoon)
1/2 cup sugar, divided
12 large egg yolks
1/3 cup fresh lemon juice
For the Pine Nut Lace Cookies:
6 tablespoons unsalted butter, room temperature
2 tablespoons light corn syrup
5 tablespoons sugar
1/4 cup all-purpose flour
6 tablespoons (1 3/4 ounces) pine nuts, finely chopped
1/2 cup toasted pine nuts, for garnish
1/4 cup candied julienned lemon zest or thinly sliced candied lemon peel
Special equipment:
A 10-inch round fluted tart pan with removable bottom

Steps:

  • Make the crust:
  • Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
  • Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
  • Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
  • Preheat oven to 350°F.
  • Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
  • Reduce oven temperature to 275°F.
  • Make the filling:
  • Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
  • Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
  • Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
  • Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
  • Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
  • Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
  • Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
  • Do ahead
  • Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.

RUSTIC RASPBERRY LEMON CHEESECAKE TART RECIPE - (4.1/5)



Rustic Raspberry Lemon Cheesecake Tart Recipe - (4.1/5) image

Provided by CandyH

Number Of Ingredients 8

1 sheet puff pastry, thawed but still cold
4 oz. cream cheese, softened
1/3 cup sugar, plus more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or store-bought
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Powdered sugar

Steps:

  • For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool. For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd. To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar. Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating. Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great! A Susi's Kochen und Backen Original Recipe

RUSTIC LEMON-RASPBERRY TART



Rustic Lemon-Raspberry Tart image

I've been anxiously awaiting for local raspberries to become available to try this. We're lucky to live only a mile away from a berry farm, too! Local recipe. Feel free to substitute other seasonal berries: strawberries, blueberries, blackberries, etc.

Provided by COOKGIRl

Categories     Raspberries

Time 1h10m

Yield 1 tart

Number Of Ingredients 13

1 1/2 cups unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
9 tablespoons cold unsalted butter, cut into small cubes
1 1/2 teaspoons apple cider vinegar
6 -7 tablespoons ice water
1 large lemons or 1 meyer lemon
4 eggs
1/3 cup melted butter, cooled before adding the eggs to the blender (if you don't let the butter cool, it could coddle the eggs)
1 1/2 cups sugar
1 pinch salt
1 cup fresh raspberry, washed, drained
powdered sugar, for dusting (optional)

Steps:

  • Crust: In a med-sized metal bowl, combine flour, salt and baking powder. Add butter and cut into flour with pastry cutter until crumbs form and it resembles a course meal. Sprinkle with vinegar and water and knead gently until dough forms. Do not over-mix. Wrap dough in plastic wrap and chill at least 2 hours or overnight.
  • Processor method: Combine flour, salt and baking powder with cold butter, pulse briefly and add vinegar and water until combined (approx. 15-20 sec). Do not over-mix, or dough will be tough. Chill, as above.
  • Preheat oven to 375º.
  • Roll out dough to form a 13 1/2" circle (rough edges add character).
  • Place into a 10 1/2" springform pan and press 1 1/2" up the sides of the pan. Set aside. Note: I don't own a springform pan and used instead my 9" Pyrex pie pan. I had no problems.
  • Baker's Tip: roll out dough on floured plastic wrap for easy transfer to pan.
  • Filling: Wash lemon well and slice off the ends, cut into eighths and remove seeds, but [*do not*] remove the rind.
  • Add all filling ingredients to blender and blend well until liquefied, about 1 minute.
  • Pour into unbaked tart shell.
  • Bake at 375 degrees for 10 min, then lower temperature to 325 degrees and bake 30-40 more minutes (closer to 40 minutes for my tart), or until knife comes out clean.
  • Set aside to cool at least 45 minutes or up to 1 hour. The longer it sits the firmer the tart will be and much easier to slice. I sliced the tart a half hour after removing from the oven and that was too soon.
  • Top with fresh raspberries and if desired, a [light] dusting of powdered sugar.

RUSTIC LEMON TART



Rustic Lemon Tart image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

4 eggs
3/4 cup sugar
1/3 cup fresh lemon juice
5 tablespoons sweet butter, melted and cooled
1 whole lemon
Pastry for a 9-inch tart
2 tablespoons orange or lemon marmalade
3/4 cup heavy cream, whipped

Steps:

  • Preheat oven to 425 degrees.
  • Beat the eggs with the sugar and lemon juice. Stir in the melted butter. Peel all the skin and pith from the lemon, exposing the flesh. Cut six thin slices from the widest portion and remove the seeds.
  • Roll the pastry into a 12-inch circle and fit it into an 8-inch round tart pan, allowing the excess to hang over the sides. Spread with the marmalade. Pour the lemon mixture in and float the lemon slices on top. Fold the excess pastry gently over the edge of the filling, pleating it randomly as you go, to form a rough border about two inches wide.
  • Place in the oven and bake for about 40 minutes, until the pastry has browned and the filling is fairly firm. Serve with whipped cream.

RUSTIC LEMON TART



Rustic Lemon Tart image

from "like mother like daughters" - http://likemotherlikedaughters.com/2010/08/rustic-lemon-tart/

Provided by ellie3763

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1 cup almond flour
1 tablespoon almond flour
1/3 cup corn flour, finely ground
4 large eggs, yolks and eggs divided
2 tablespoons grated lemon zest
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt
fresh berries, for garnish
powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
  • Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
  • Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
  • In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
  • Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
  • Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.

Nutrition Facts : Calories 214.1, Fat 9.3, SaturatedFat 1.7, Cholesterol 105.8, Sodium 108, Carbohydrate 29.8, Fiber 0.3, Sugar 25.4, Protein 3.7

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