:max_bytes(150000):strip_icc()/lemon-tart-recipe-1375182-hero-01-ba5b7270ce0a48be8db11f9c803c4c98.jpg)
The Spruce
Nutritional Guidelines (per serving) | |
---|---|
333 | Calories |
23g | Fat |
24g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 to 10 | |
Amount per serving | |
Calories | 333 |
% Daily Value* | |
Total Fat 23g | 30% |
Saturated Fat 13g | 64% |
Cholesterol 162mg | 54% |
Sodium 192mg | 8% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Protein 8g | |
Calcium 51mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This classic French lemon tart is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat. The tart is delicious at any time and also makes a great dessert as well as with a cup of coffee.
Ingredients
- For the Pastry:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 7 tablespoons butter (cold)
- 3 tablespoons water (cold)
- For the Lemon Filling:
- 8 tablespoons butter
- 1/4 cup crème fraiche (or sour cream)
- 2 eggs
- 3 egg yolks
- 2/3 cup fresh lemon juice
- 2/3 cup granulated sugar
- 4 teaspoons lemon zest
Steps to Make It
While there are multiple steps to this recipe, this French lemon tart is broken down into workable categories to help you better plan for preparation and baking.
Make the Pastry
-
Gather the ingredients.
The Spruce -
In a small bowl, mix together the flour, sugar, and salt.
The Spruce -
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
The Spruce -
Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
The Spruce -
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
The Spruce -
Preheat an oven to 375 F.
-
Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan.
The Spruce -
Line the dough with parchment paper and add pie weights or dried beans.
The Spruce -
Bake it for 15 minutes.
-
Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
The Spruce
Make the Lemon Filling
-
Gather the ingredients.
The Spruce -
In a double boiler or a medium-size saucepan, set a large pan of simmering water. In the top part of the double boiler, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
The Spruce -
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar.
The Spruce -
Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes.
The Spruce -
Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
The Spruce -
Pour the lemon filling into the prepared pastry.
The Spruce -
Bake it for 25 to 30 minutes until it turns golden brown and the filling is set.
The Spruce -
Allow the tart to cool in the pan on a wire rack for 15 minutes.
The Spruce -
Serve at room temperature or chill in the refrigerator before serving.
The Spruce -
Enjoy!
Recipe Tags: