Looking for a recipe for those juicy and abundant Meyer lemons?
Have I got a recipe for you.
Enjoy! -alyce eyster
photo: ralph smith
styling: julie hettiger
Meyer Lemon & Tangerine Tart
Author: culinarythymes.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Serves: 8
You will need a 9" or 10" flute tart pan with a removable bottom for this dish.
Ingredients
- Crust:
- 1½ cups all-purpose flour
- 2 Tblsp sugar
- pinch salt
- ½ cup cold unsalted butter, cut into pieces
- 3 Tblsp ice water or as needed.
- Filling:
- juice of 2 lemons
- 6 large eggs
- 1 scant cup sugar
- 10 Tblsp cold unsalted butter, cut into pieces
- finely grated zest of 3 tangerines + more for garnish.
- 3 Tblsp orange marmalade
- 1-2 very thin lemon slices
Instructions
- In the bowl of a food processor, combine flour, sugar and salt. Pulse 1 or 2 times. Add the butter and pulse briefly until crumbly. Add the water gradually and process until the dough begins to clump together. Gather the pastry together in a ball and flatten it into a disk. Wrap in plastic or wax paper and chill for an hour before rolling out.
- On a lightly floured surface, roll the dough out into a large circle. Fold the dough in half and gently fit it into a lightly buttered 9" or 10" tart pan. Trim the excess dough, leaving a ¾" overhang. Tuck in the overhang, pressing the edges of the dough against the side of the tart pan to form a high, smooth border. Chill the tart shell while preheating the oven to 400 degrees F with a rack in the center.
- Line the tart shell with a sheet of lightly buttered foil, buttered side down. Weigh down with pie weights, place the shell on a heavy baking sheet and bake until the edges are set and the pastry is pale gold, about 20-22 minutes. Cool on a wire rack and leave the oven on.
- Filling
- In the top of a double boiler, whisk together the lemon juice, eggs and sugar until blended. Add the butter, and set over 2 inches of simmering water. Whisk the mixture constantly until thick and smooth, about 15 minutes. Do not let the mixture boil and be sure to scrape the bottom as you whisk. Remove from the heat and strain into a clean bowl. Whisk in the tangerine zest. (Lemon curd can be cover and refrigerated if not used immediately.)
- Pour the custard into the prebaked and cooled tart shell. Bake until the filling is set and lightly golden, aobut 25-30 minutes. Cool the tart to room temperature ona wire rack, 1-2 hours.
- Strain a thin layer of the marmalade directly over the surface of the tart. (If it is stiff, it might need to be warmed before straining. Gently brush it over the surface of the tart, glazing evenly and gently. Place the lemon slice in the center of the tart and glaze with preserves. Top with a bit of tangerine zest. Remove the tart from the rim of the pan and serve at room temperature.
Thanks for stopping by. Here's to great food and good thymes! -