Lemon Ginger Tart Recipes
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
STEM GINGER & TREACLE TART
James Martin gives the traditional treacle tart a Christmassy twist
Provided by James Martin
Categories Dessert, Treat
Time 2h45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 10 mins more until the pastry is pale golden and sandy.
- Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and crisp, and feels set to the touch.
- When the tart comes out of the oven, arrange the ginger slices over the top. Drizzle with some syrup from the ginger jar, then lift from the tin to a serving plate and serve warm with vanilla ice cream or custard.
Nutrition Facts : Calories 545 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 72 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.21 milligram of sodium
LEMON-GINGER TART
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat the oven to 350 degrees.
- Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
- Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
- Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
- Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram
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Total Time 1 hr 15 mins
Estimated Reading Time 2 mins
- Preheat oven to 350 F. To make the crust, sift and whisk together the dry ingredients and add the melted butter to form a dough with claylike texture. Butter or spray a 9" or 10" tart pan with a removable bottom. Using your fingers, mold the crust along the bottom and up the sides. PRO TIP: Grease a flat-bottomed glass to even out the crust and get into the corners. Make sure to seal even the smallest cracks. They will let the filling flow under the crust and ruin your tart.
- Chill the tart pan for 5 minutes. Dock the bottom with a fork, making marks that will prevent the pastry rising but be careful not to tear the crust.
- Place non-stick parchment paper on top and fill with a layer of coins, beans, pasta, rice or anything that will slightly weigh down the pastry. I like coins because they get hot and cook on both sides, but you have to watch more closely to avoid overbaking.
- Blind bake 15 minutes at 350 F then take out of the oven and let cool at least 2 minutes. Only remove the weights and parchment paper once cool enough not to tear the crust. Return to the oven uncovered and bake 3-5 minutes until the crust is a uniform golden brown. Be sure it is well baked and looks ready-to-eat because once you add the filling it will cook no further.
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Calories 224 per serving
Total Time 2 hrs 15 mins
- Preheat oven to 350 degrees F. Coat a 9-inch tart pan with removable bottom with nonstick cooking spray.
- To prepare the Ginger-Oat Crust: In a medium bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Add packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar. Beat until combined, scraping bowl occasionally. Beat in egg white and vanilla until combined. Beat in all-purpose flour. Stir in ground gingersnaps, quick-cooking rolled oats, and ground ginger.
- Using your damp fingers, press crust dough onto bottom and up the side of the prepared tart pan. Line crust with a double thickness of foil that has been lightly coated on the bottom with nonstick cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until crust is lightly browned. Cool completely on a wire rack.
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- Preheat oven to 350°F. Add the flour, powdered sugar, and salt to a small bowl and whisk together. Melt the butter in a small saucepan (or in the microwave), add the lime zest to the butter and stir, then pour into the dry ingredients and stir together until thoroughly moistened.
- Press the dough evenly along the bottom and sides into a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes.
- Grate the ginger with a ceramic ginger grater or microplane zester and pass it through a fine mesh strainer set over a bowl to catch the juice. Press it with a rubber spatula (or your impeccably clean hands) to really squeeze the liquid out of the pulp. Save the juice—you should have around 2 tablespoons—and discard the pulp. (And give the grater or microplane a quick rinse to save yourself some cleanup.)
- In a small heavy saucepan, whisk together the eggs and sugar until thoroughly combined. Add the lemon juice and the ginger juice and stir again. Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6-8 minutes.
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