Lemon-Vanilla Tart

Lemon-Vanilla Tart
Photo: Andy Lyons
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins
Servings:
8

Ingredients

  • 1 recipe Tart Pastry (recipe below)

  • 2 lemons

  • ½ cup sugar

  • 1 tablespoon all-purpose flour

  • 2 eggs

  • ¼ cup butter, melted

  • 1 tablespoon vanilla

  • 1 recipe Oven-Candied Lemon Slices (recipe below)

Tart Pastry

  • ½ cup cold butter

  • 1 ¼ cup all-purpose flour

  • 1 beaten egg yolk

  • Ice water

Oven-Candied Lemon Slices

  • 2 small lemons

  • ¼ cup sugar

Directions

  1. Prepare Tart Pastry. Preheat oven to 450 degrees F. Wrap the rolled-out pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch the pastry. Press pastry into fluted sides of tart pan. Trim edges even with the pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until crust is golden. Cool on wire rack. Reduce oven temperature to 350 degrees F.

  2. Meanwhile, finely shred 4 teaspoons peel from lemons. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons; set aside.

  3. In medium bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour into pastry shell. Place tart pan on a baking sheet.

  4. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool on a wire rack.

  5. To serve, remove sides of pan, and top tart with Oven-Candied Lemon Slices. Makes 8 servings.

Tart Pastry

  1. In medium bowl cut butter into flour until pieces are the size of small peas. In a small mixing bowl combine egg yolk, and 1 tablespoon ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 tablespoons more water, 1 tablespoon at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle. On a lightly floured surface, roll out dough on an 11-inch circle. Use to prepare Lemon-Vanilla Tart.

Oven-Candied Lemon Slices

  1. Line a 15x10x1-inch baking pan with parchment paper. Cut lemons crosswise into 1/8-to 1/4-inch-thick slices. Arrange in a single layer on pan. Sprinkle lemon slices with sugar. Bake in preheated 275 degree F oven 45 to 50 minutes or until lemons are almost dry and covered with sugary glaze. While still warm, loosen slices from paper to prevent sticking.

Nutrition Facts (per serving)

338 Calories
19g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 338
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 125mg 42%
Sodium 143mg 6%
Total Carbohydrate 40g 15%
Total Sugars 20g
Protein 5g
Vitamin C 34.2mg 171%
Calcium 50.5mg 4%
Iron 1.6mg 9%
Potassium 114mg 2%
Folate, total 48.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*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.