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  • 3 Post By TwoStems
  • 1 Post By cakedaddy

Lemon Tart with Rosemary Crust

This is a discussion on Lemon Tart with Rosemary Crust within the The 'NEW' Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; ...

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  1. #1
    TwoStems's Avatar
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    Default Lemon Tart with Rosemary Crust

    Description: To me this tasted almost like key lime pie. The rosemary is a nice touch. It's very
    creamy and zesty, and overall not too bad on your waistline either!
    I had a 10" tart pan instead of 9" so I doubled the recipe to make sure I had enough
    to fill the pan. I could have probably made a 6" tart with the leftovers.
    Serving Size: 10-12 depending on how you slice it
    Time: Prep time 30 min, Bake time 30min, Chill 1 hr+
    Difficulty: Easy

    Ingredients:
    1. For the crust:
    2. 1 1/3 cup spelt flour
    3. 3 tablespoons cane sugar
    4. 1 tablespoon fresh rosemary, chopped
    5. pinch of salt
    6. 1/3 cup cold butter, cubed
    7. 1-2 tablespoon ice water

    8. For the filling
    9. 1 cup plain Greek yogurt
    10. 1/2 cup cane sugar
    11. 2 eggs
    12. 1/2 cup fresh lemon juice
    13. 1 teaspoon lemon zest
    Preparation:
    1. Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
    Instructions:
    1. Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times.
    2. Add the butter and pulse until little pea sized bits start to form.
    3. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.
    4. Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly.
    5. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes.
    6. Cool on a wire rack for at least 5 minutes before filling.
    7. Meanwhile prepare the filling.
    8. Place the yogurt and sugar in a bowl and whisk until thoroughly combined.
    9. Whisk in the eggs, one at a time, then add the lemon juice and zest.
    10. Whisk until smooth and everything is evenly combined.
    11. Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.
    12. Allow to cool completely then place in the fridge to chill for at least 1 hour before serving.
    13. Tart can be made the day before and kept covered and chilled in the fridge.
    14. Serve with fresh whipped cream if you’d like.
    Attached Images Attached Images  

  2. #2
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    Default

    I can't figure out how to fix the formatting for the directions, my apologies

  3. #3
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    Default

    Wow...this sounds wonderful--thanks for sharing!

  4. #4
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    Default

    This looks wonderful!! I can't wait to try this out. I would never have thought about adding Rosemary to the crust. As for the formatting, every time there is a 'return', the forum assumes you have added a new direction and numbers it accordingly.

    cheers,
    BD

  5. #5
    TwoStems's Avatar
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    Me either BD! It was delicious

    I went back and tried to delete the extraneous returns but it didn't seem to work...
    Posted via Mobile Device

  6. #6
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    Default

    Quote Originally Posted by TwoStems View Post
    Me either BD! It was delicious

    I went back and tried to delete the extraneous returns but it didn't seem to work...
    Posted via Mobile Device
    I just tried to edit it too. I copied it to word and then just backspaced over most of the returns. I hope that looks better to you, Ali.

    cheers,
    BD

  7. #7
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    Default

    This does look yummy! Rosemary and lemon play well together...thyme would be great too! I am trying a new steak recipe tonight with lemon thyme butter. If its good, I'll add it.
    Posted via Mobile Device

  8. #8
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    Thanks for the fix Bruce!

    I bet thyme would be good too this tart is indeed very tart!
    Posted via Mobile Device

  9. #9
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    This looks GREAT!

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