Best 6 Marbled Lemon Tart With Sage Cornmeal Crust Recipes

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Are you looking for a delightful dessert that combines the refreshing flavors of lemon and sage? Look no further than the marbled lemon tart with sage cornmeal crust! This tantalizing tart features a unique and flavorful crust made with a combination of cornmeal and sage, providing a nutty and earthy foundation for the zesty lemon filling. The marbled effect of the filling, created by swirling a mixture of lemon curd and whipped cream, adds an elegant touch to this already impressive dessert. With its perfect balance of tangy, sweet, and earthy flavors, this marbled lemon tart is sure to become a favorite in your recipe repertoire. So get ready to embark on a culinary journey as we explore the step-by-step process of creating this masterpiece.

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MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST



Marbled Lemon Tart with Sage-Cornmeal Crust image

Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1/4 teaspoon unflavored gelatin
1 tablespoon cold water
6 large egg yolks
1 cup sugar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Sage-Cornmeal Crust
3 tablespoons creme fraiche

Steps:

  • Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
  • Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

MARBLED LEMON TART WITH SAGE-CORNMEAL CRUST



Marbled Lemon Tart with Sage-Cornmeal Crust image

This dessert tastes every bit as bright as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.

Categories     lemon tart     dessert recipes     lemons     summer dessert recipes     spring recipes

Yield 6

Number Of Ingredients 9

1/4 tsp. unflavored gelatin
1 tbsp. cold water
6 large egg yolks
1 c. sugar
1/4 tsp. salt
1/2 c. fresh lemon juice
1/2 c. unsalted butter
Sage-Cornmeal Crust
3 tbsp. crème fraîche

Steps:

  • Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.
  • Spread curd into crust; smooth top. Dollop crème fraîche on top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

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.

MARBLEIZED LEMON TART WITH SAGE



Marbleized Lemon Tart with Sage image

Categories     Dessert     Bake     Lemon     Sage

Yield makes one 9-inch tart

Number Of Ingredients 19

For the Crust
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup coarse yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/2 teaspoon finely grated lemon zest
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 large egg yolks
1/4 cup plus 1 tablespoon ice water
For the Filling
1/4 teaspoon unflavored powdered gelatin
1 tablespoon water
6 large egg yolks
1 cup sugar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into tablespoons
3 tablespoons crème fraîche

Steps:

  • Make the crust: Pulse flour, cornmeal, sugar, sage, salt, and zest in a food processor until combined. Add butter; pulse just until mixture resembles coarse meal. Whisk together egg yolks and ice water in a small bowl. Drizzle egg mixture evenly over flour mixture, and pulse just until dough holds together. Divide dough in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 1 hour or up to 2 days.
  • On a lightly floured surface, roll out 1 disk of dough to an 11-inch round. Gently press into a 9-inch tart pan with a removable bottom; trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Reserve remaining dough for another use (it can be frozen up to 3 months; thaw in refrigerator before using).
  • Preheat oven to 375°F. Pierce bottom of shell all over with a fork. Bake until golden brown, about 25 minutes. Let cool.
  • Make the filling: In a small bowl, sprinkle gelatin over the water, and let stand until softened, about 5 minutes. Prepare an ice-water bath.
  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over (not in) a pan of simmering water, and whisk constantly until mixture has thickened. Whisk in softened gelatin. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Place bowl with yolk mixture over ice bath, and stir until slightly thickened, about 2 minutes.
  • Pour curd into crust; smooth top. Dollop small spoonfuls of crème fraîche all over top. Using a wooden skewer or the tip of a knife, swirl crème fraîche into curd to create a marbleized pattern. Refrigerate until set, 2 hours, or, wrapped in plastic, up to 1 day.

SAGE-CORNMEAL CRUST



Sage-Cornmeal Crust image

Use this recipe when making our Marbled Lemon Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for two 9-inch tarts

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup coarse yellow cornmeal
3 tablespoons sugar
1 tablespoon plus 1 teaspoon finely chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon finely grated lemon zest
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 large egg yolks
5 tablespoons ice water

Steps:

  • Pulse flour, cornmeal, sugar, sage, salt, and lemon zest in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Whisk egg yolks and ice water in a small bowl. With machine running, add to flour mixture through feed tube; process until dough just holds together.
  • Turn out dough onto a work surface. Divide in half, and shape each portion into a disk. Wrap in plastic, and refrigerate 30 minutes (or up to 2 days).
  • On a lightly floured work surface, roll out 1 disk to a 10-inch round. Fit into a 9-inch tart pan with a removable bottom; trim edges flush with rim. Refrigerate until firm, at least 1 hour (or up to 1 day). Reserve remaining dough for another use (it can be frozen up to 3 months).
  • Preheat oven to 375 degrees. Prick bottom of tart shell with a fork. Bake until golden brown, about 25 minutes. Let cool.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

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

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

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

Tips:

  • Use high-quality ingredients: This will make a big difference in the flavor of your tart. Use fresh lemons, real butter, and good-quality cornmeal.
  • Don't overmix the dough: Overmixing will make the dough tough. Mix it just until it comes together.
  • Chill the dough before rolling it out: This will make it easier to work with and less likely to tear.
  • Blind-bake the crust before filling it: This will help to prevent the crust from becoming soggy.
  • Use a good quality lemon curd: This is the heart of the tart, so make sure it's good. You can make your own or use a store-bought brand.
  • Top the tart with fresh sage leaves: This adds a beautiful pop of color and flavor.

Conclusion:

This marbled lemon tart with sage-cornmeal crust is a beautiful and delicious dessert that is perfect for any occasion. The tart crust made of cornmeal and sage gives an original touch in combination with the tangy lemon filling. It's sure to impress your friends and family.

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