 |
| Meyer Lemon-Honey Tart with Salted Shortbread Crust |
I'm posting the recipe from epicurious with only a few changes that I made. Since I'm not a brave improviser when it comes to baking, I stuck pretty closely to the original. I used the opportunity to take as many pictures as possible.
Note: From start to cool, this recipe took me the better part of 5 hours. Oh and then you have to refrigerate the tart for at least another 4 hours. Color me (and the kids) disappointed that we'd have to wait so long.
Crust:
Nonstick vegetable oil spray (I used 1 tablespoon of Canola oil, spread with a napkin square)
1 3/4 cups all-purpose flour (I used unbleached)
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar
Filling and assembly:
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour (I used unbleached)
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon (I used 3 Meyer lemons and 1 regular lemon)
Special equipment: A 9"-diameter spring form pan
Note: From start to cool, this recipe took me the better part of 5 hours. Oh and then you have to refrigerate the tart for at least another 4 hours. Color me (and the kids) disappointed that we'd have to wait so long.
 |
| Butter. Butter is so beautiful. |
 |
| Combine the room temperature butter with powdered sugar in a food processor. |
 |
| Pulse to combine powdered sugar and butter. |
 |
| Add dry dough ingredients to creamed butter. |
 |
| When combined, it will look lovely and sandy. |
 |
| Grease springform pan. I'm a simple girl. I use canola oil, spread with a small napkin. |
 |
| Place sandy dough into greased springform pan. |
 |
| Evenly spread dough on bottom of pan and 1 1/2 inches up the side |
 |
| Combine honey, sugar and lemon zest. It will form a very rough sandy mixture. |
 |
| Thinly slice one Meyer lemon (you can use a mandolin or super sharp knife). |
 |
| Combine the sugar, honey and zest mixture with your Meyer lemon slices. Set aside for 30-40 minutes, until sugar has dissolved. |
 |
| Three eggs and two yolks. Whisk those beauties until they're nice and frothy. |
 |
| Dry ingredients for the filling. Unbleached AP flour, corn starch and salt. |
 |
| Juice three Meyer lemons and one regular lemon to make 2/3 cup juice. |
 |
| Combine wet (egg & lemon juice) and dry ingredients. |
 |
| This is what the filling will look like 30-40 minutes later, when the sugar has dissolved. You'll pour this into your pie crust and bake at 300 degrees. |
 |
| Meyer Lemon-Honey Tart with Salted Shortbread Crust |
Meyer Lemon-Honey Tart with Salted Shortbread Crust
Adapted from epicurious.comCrust:
Nonstick vegetable oil spray (I used 1 tablespoon of Canola oil, spread with a napkin square)
1 3/4 cups all-purpose flour (I used unbleached)
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
2/3 cup powdered sugar
Filling and assembly:
1 Meyer lemon or thin-skinned regular lemon
1 cup sugar
3 tablespoons honey
1 tablespoon finely grated lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour (I used unbleached)
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh lemon juice, preferably Meyer lemon (I used 3 Meyer lemons and 1 regular lemon)
Special equipment: A 9"-diameter spring form pan
Directions
For crust:
Coat springform pan with nonstick spray or canola oil spread with a napkin square. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
For filling and assembly:
Using a mandoline or a sharp knife and a steady hand, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
Reduce oven temperature to 300°F. Pour filling into hot crust. (My time management and organization was a bit off when I made this. By the time the filling was ready, the crust had cooled. Because my crust was cooled, I had to increase my bake time to 37 minutes.) Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
Coat springform pan with nonstick spray or canola oil spread with a napkin square. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
For filling and assembly:
Using a mandoline or a sharp knife and a steady hand, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
Reduce oven temperature to 300°F. Pour filling into hot crust. (My time management and organization was a bit off when I made this. By the time the filling was ready, the crust had cooled. Because my crust was cooled, I had to increase my bake time to 37 minutes.) Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
Eat, Drink & Be Yummy!
No comments:
Post a Comment