Amalfi Lemon Tart Recipes

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AMALFI LEMON TART



Amalfi lemon tart image

This wonderful, rather delicious baked lemon tart is fresh but comforting and just a stone's throw away from a baked cheesecake. It's great served with ice cream, and really nice with seasonal berries, such as raspberries or strawberries. If you're feeling the Italian vibe, a little slice for breakfast with a black coffee is a real treat.

Provided by Jamie Oliver

Categories     Desserts     Jamie Cooks Italy     Italian     Fruit     Puddings & desserts

Time 2h

Yield 10 to 12

Number Of Ingredients 11

PASTRY
250 g plain flour, plus extra for dusting
50 g icing sugar, plus extra for dusting
75 ml olive oil
75 ml Greco di Tufo white wine
½ teaspoon vanilla bean paste
FILLING
5 large lemons
500 g quality ricotta cheese
150 g caster sugar
2 large free-range eggs

Steps:

  • To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough. Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in clingfilm and place in the fridge for 30 minutes.
  • On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm, and chill in the freezer for 1 hour 30 minutes.
  • Preheat the oven to 180ºC/350ºF/gas 4. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons to give you 150ml of juice, then whisk with the rest of the filling ingredients until smooth, by hand or in a food processor. Pour into the tart case and bake for 30 minutes, dusting with icing sugar and sprinkling over the lemon zest for the last 5 minutes. Transfer to a wire rack to cool - it will have a slight wobble, but will set as it cools. Dust with extra icing sugar, then slice and serve.

Nutrition Facts : Calories 323 calories, Fat 14.4 g fat, SaturatedFat 4.9 g saturated fat, Protein 8.5 g protein, Carbohydrate 41.5 g carbohydrate, Sugar 22.8 g sugar, Sodium 0.2 g salt, Fiber 0.8 g fibre

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Categories     Citrus     Dessert     Bake     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Crust
1 cup plus 2 tablespoons all purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water
Filling
4 large eggs
1 cup plus 2 tablespoons sugar
2/3 cup whipping cream
1/2 cup fresh lemon juice
1 vanilla bean, split lengthwise
Powdered sugar

Steps:

  • for crust:
  • Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
  • Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
  • for filling:
  • Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
  • Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
  • Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

More about "amalfi lemon tart recipes"

AMALFI LEMON TART - BERTOLLI UK
amalfi-lemon-tart-bertolli-uk image
2021-08-20 Cover with clingfilm, and chill in the freezer for 1 hour 30 minutes or overnight. Preheat the oven to 180ºC. Bake the pastry case blind for 25 minutes, or …
From bertolli.co.uk
Servings 10
Energy (kcal) 282 kcal
Carbohydrate incl. fibre (g) 43.0 g
Category Dessert
  • To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Rub in the Bertolli with your fingers until the mixture resembles fine breadcrumbs. Then add the wine and vanilla paste. Mix together until it comes together.
  • Tip on to a lightly floured surface and knead for just a couple of minutes into a ball shape. Then flatten slightly and wrap in clingfilm. Place in the fridge for 30 minutes or overnight ideally.
  • On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork. Cover with clingfilm, and chill in the freezer for 1 hour 30 minutes or overnight.


AMALFI LEMON TART - FINE DINING LOVERS
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2012-10-08 Mix lemon zest, juice, sugar and butter in a saucepan. Put on the stove until butter is melted. Slightly, make sure it doesn’t boil as the eggs will curdle. Whisk the …
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Total Time 2 hrs 50 mins


AMALFI LEMON TART RECIPE - GREAT BRITISH CHEFS
amalfi-lemon-tart-recipe-great-british-chefs image
2016-04-15 Theo Randall’s lemon tart is made with Amalfi lemons, a large Italian lemon with a sweet taste and intense aroma, and would make a wonderful dinner …
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Servings 8
Estimated Reading Time 3 mins
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AMALFI LEMON TART - MURANO
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For the tart mix (makes 3 tarts) 750g Amalfi Lemon Juice 800g Double Cream 1100g Italian Eggs 1100g Caster Sugar Blend the juice, cream and eggs with a stick blender Whilst blending slowly add the sugar Taste and adjust the seasoning with citric acid …
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THEO RANDALL'S AMALFI LEMON TART RECIPE - THE FOODIE DIARIES
2017-07-27 Amalfi Lemon Recipes Lemon Tart Recipe Recipes For Summer Desserts Theo Randall Amalfi Lemon Tart. Post navigation. La Dolce Vita: An Italian Brunch at Theo Randall, …
From thefoodiediaries.co
Cuisine Italian
Category Dessert
Servings 8
Estimated Reading Time 3 mins
  • Preheat the oven to 180°C. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes until golden in colour. Remove the paper and baking beans, then return the tart case to the oven to bake for a further 5 minutes. Brush all over the inside of the case with egg wash to seal. Bake for another 5 minutes, then set aside.
  • Preheat the grill to high. For the filling, combine the lemon zest and juice, sugar and butter in a heavy-based saucepan and heat gently until the butter has melted and the sugar dissolved. Whisk the eggs and yolks together in a bowl, then add to the saucepan. Stir over a medium heat until the custard mixture thickens (make sure it doesn’t boil or the eggs will curdle). Still stirring, pour the filling into the tart case
  • Place the tart under the grill and cook until black dots appear on the surface of the filling. Leave to cool and set before serving.


AMALFI LEMON TART - NZ HERALD
2019-02-10 Preheat the oven to 180. When the time's up, bake the pastry case blind for 25 minutes, or until lightly golden. Meanwhile, finely grate the zest of 1 lemon and put aside. Squeeze all the lemons ...
From nzherald.co.nz
Servings 10
Total Time 2 mins
Estimated Reading Time 2 mins
  • Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as a ball of dough.
  • Tip on to a lightly floured surface and knead for just a couple of minutes, then wrap in cling film and place in the fridge for 30 minutes.
  • On a flour-dusted surface, roll out the pastry to about 3mm thick. Loosely roll it up around the rolling pin and unroll it over a 25cm loose-bottomed tart tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with cling film, and chill in the freezer for 1 hour 30 minutes.


AMALFI LEMON TART - THE HAPPY FOODIE
2015-04-27 Amalfi Lemon Tart from Theo Randall's My Simple Italian cookbook. This incredible dessert recipe uses Amalfi lemons, beautiful large Italian lemons with a sweet taste and intense aroma. The perfect sweet treat to impress dinner guests. From the book My Simple Italian Theo Randall My Simple Italian 100 foolproof recipes for classic Italian dishes Simple, fresh ideas for midweek dinners ...
From thehappyfoodie.co.uk
Cuisine Italian
Category Afternoon Tea, Dessert
Servings 8


JAMIE OLIVER'S AMALFI LEMON TART - VIVA MAGAZINE
2018-12-18 Amalfi Lemon Tart Directions: To make the pastry, put the flour and icing sugar into a large bowl with a good pinch of sea salt. Make a well in the middle, then add the oil, wine and vanilla paste. Use a fork to whip up the wet mixture, gradually bringing the flour in from the outside until it comes together as aball of dough.
From vivamagonline.com
Estimated Reading Time 2 mins


RECIPES - THEO RANDALL AT THE INTERCONTINENTAL
Amalfi lemon tart. £50 per person. Including half bottle of wine per person. Subject to availability. Please speak to a member of the team if you have any dietary allergies or intolerances. All prices include VAT at the current prevailing rate. A discretionary 12.5% service charge will be added to the final bill. Please note that our menus are subject to change depending on the availability ...
From theorandall.com
5/5
Location InterContinental London Park Lane-One Hamilton Place, Park Lane, W1J 7QY
Email [email protected]
Phone 020 7318 8747


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This Amalfi lemon tart is made with a white wine, olive oil and vanilla pastry. SHARE Print. Time: 2 hours, plus chilling. Ingredients. For the pastry: 250g plain flour, plus extra for dusting ; 50g icing sugar, plus extra for dusting ; 75ml olive oil; 75ml Greco di Tufo white wine; Half a teaspoon vanilla bean paste ; For the filling: 5 large lemons; 500g quality ricotta cheese ; 150g caster ...
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