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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Ms Nafiz Iqbal
[email protected]This tart is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Jeffrey Haynes
[email protected]Can I use a different type of citrus fruit instead of lemons?
Hannah Moore
[email protected]I would love to see a video tutorial for this recipe. I think it would be helpful to see how the tart is made step-by-step.
Kisife Nyuyfone
[email protected]I had a hard time finding crystallized ginger. I ended up using ground ginger instead and it worked out just fine.
Rajon Sharma
[email protected]The crust was a bit too crumbly for my taste. I would recommend using a different recipe for the crust.
Gaffer Khan
[email protected]This tart is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.
Kashan ullah
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The tart was easy to make and it looked very impressive. I would definitely make it again.
royal rain ochuba
[email protected]This tart is absolutely delicious! The crust is flaky and buttery, and the filling is creamy and tart. The lemon and ginger flavors are perfectly balanced. I would definitely recommend this recipe to anyone looking for a special dessert.
Rakesh Kumar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of ginger, but I'm glad I did! The ginger flavor is very subtle and it complements the lemon perfectly. The tart is also very easy to make, and it's a great way to use up leftover lemo
Vincent de Vries (Vizzent)
[email protected]This tart is the perfect balance of sweet and tart. The lemon flavor is refreshing, while the ginger adds a nice warmth. The crust is buttery and flaky, and the filling is creamy and smooth. I would definitely make this tart again.
Johnny Thomas
[email protected]I made this tart for a dinner party last weekend and it was a huge hit! Everyone loved the unique flavor combination and the creamy texture. The tart was also very easy to make, and I appreciated that the recipe included step-by-step instructions.
Nx USMAN
[email protected]This lemon ginger tart was a delightful treat! The combination of tangy lemon and spicy ginger was perfect, and the creamy filling was rich and flavorful. The crust was flaky and buttery, and the overall presentation was beautiful. I highly recommend