Prep 25 mins
Cook 1 hr
It is actually the owner's favorite dessert, and is in their words a "sophisticated take on southern style lemon chess pie". If fresh berries aren't in season, make a berry sauce out of frozen raspberries. Chill the dough a few hours or overnight. See hint at bottom for tart pastries.
Ingredients for the Tart Shell
- 1 1⁄4 cups flour
- 2 tablespoons flour
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1⁄8 teaspoon salt
- 8 tablespoons unsalted butter, cold cut into small pieces
- 1 large egg yolk, beaten with
- 1 tablespoon milk
- 1 egg white, lightly beaten, reserved for baking
Ingredients for the filling
- 4 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup orange juice
- 1⁄2 cup lemon juice
- 1 lemon, zest of, grated
- 1 orange, zest of, grated
- 1⁄4 cup heavy cream
Ingredients for serving
- fresh berries (or berry sauce)
- whipped cream
- In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
- Let the dough soften slightly at room temperature before rolling.
- Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
- Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
- When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
- Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!
- Cool to room temperature before serving with berries and whipped cream.
- HINT: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.
Wow!!! I loved this lemon tart. My DBF and I both had seconds on this one! If you love lemon desserts like I do, you must give this a try. I made the dough for the tart shell, put it in the fridge thinking I would make it the next day. I took it out the following day and ended up having to put it back in the fridge again. This happened 3 days in a row! I finally decided to make the tart and was a little concerned about how the dough would be. I did up having to do a patch job and still ended up having a small leak (I'm sure that was due to my poor execution of the recipe and no fault of the recipe itself). Luckily I had put a cookie sheet under the tart which prevented the spillage from burning on the floor of the oven. I also ended up with a little extra filling (as the recipe suggests would happen) and put that in a custard cup and baked that right along side the tart. A perfect cook's bonus- got to eat that to taste test, and no one was the wiser! The directions are right on about the timing too! I checked at 21 minutes and the tart was extremely liquid. I checked again at 25 minutes and it was solid! You really have to watch during the final minutes of cooking. All in all a delightful TART!
well I cheated and used frozen tart shells this time around, the filling was delicious though and I will make again soon and try the dough recipe next time ;-) thanks Marra!...Kitten:)