Posts Tagged ‘tarts’

Meyer Lemon Tart


meyer lemon tart recipe

Made this for Thanksgiving and it’s now a given that I’ll make it every Thanksgiving from here on out.  It’s that foolproof and a perfect combo of sunny Meyer lemon sweetness and rich shortbread crust.  Lemon and butter, smooth and crumbly.  Clearly a winner.

meyer lemon

If you’ve never seen a Meyer lemon, here you go.  They are smaller, rounder and sweeter than regular lemons with a smoother skin and a much softer body.  Takes very little muscle to give ’em a good squeeze.  A gentle person’s lemon!

According to Wikipedia (I know, I know), chefs from Chez Panisse were the first to cook with Meyer lemons and Martha, knowing a good thing when she tasted it, promptly introduced them to the mainstream by using them in her recipes when no one else was doing so.  It’s fitting then, that this recipe is taken straight from her November issue of Living but isn’t an original Martha.  It comes from pastry chef Lindsey Remolif Shere’s Chez Panisse Desserts.  Hey, Martha finds what works and sticks with it.

One more gossipy tidbit about Martha and lemons.  Rosie O’Donnell asked Martha what she missed most from the outside world while she was incarcerated.  Precise as always, Martha responded, “the flavor of lemons.”  Make of that what you will, but they do taste and smell awfully nice.


Meyer Lemon Tart

Serves 8


For the crust:

1 cup AP flour

2 tablespoons sugar

pinch salt

1/4 teaspoon finely-grated Meyer lemon zest

1 stick cold, unsalted butter, cut into pieces

1 tablespoon water

1/2 teaspoon pure vanilla extract

For the lemon curd:

2 large eggs plus 3 large egg yolks

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest plus 1/3 cup fresh Meyer lemon juice (from about 3 lemons)

6 tablespoons unsalted butter. cut into small pieces


Preheat the oven to 375 degrees.

Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until the dough begins to hold together.

Stir together water and vanilla, then mix into dough.  Shape dough into a disk and wrap in plastic wrap.  Refrigerate for 30 minutes.

Using your fingers, press the cold dough evenly into the bottom and up the sides of a 9-inch fluted tart pan with a removeable bottom.  Freeze for 30 minutes.

Bake tart shell until golden, about 25 minutes.  Cool completely.

Meanwhile, make the lemon curd.  Whisk together eggs, egg yolks, sugar and cornstarch in a medium saucepan.  Whisk in lemon juice and zest.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a wooden spoon, about 7 minutes.  Remove from heat and whisk in butter, 1 piece at a time.

Pour filling into cooled tart shell.  Bake until filling is browned, slightly puffed and set, about 30 minutes.  Let cool completely.  Tart can be refrigerated for up to 3 days.

Tomato Tart, Plum Tart


By Sarah Lagrotteria

I’m majorly obsessed with tarts. They are the easiest things to make (especially with the help of good-quality frozen puff!) and always look beautiful. Here’s one savory and one sweet I’ve made this past week.

The first is a tomato, feta and kalamata olive tart in a puff pastry crust.

I bought the frozen puff from Surfas in Culver City which has the absolute best in my opinion.  If you haven’t been and you live in Los Angeles, go!  It’s an amazing place.  Trader Joe’s also has an excellent all-butter frozen puff.

For this tart, I preheated the oven to 400 degrees.  I broke a block of feta into smaller chunks and tossed it with olive oil and a generous shake or two of dried oregano.  I quartered the kalamata olives and left the beautiful cherry tomatoes whole.  I rolled the dough into a 9-inch tart pan and, working from the inside out, laid the tomatoes in concentric circles (it took an entire pint of tomatoes), leaving gaps here and there for a chunk of seasoned feta.  I then added the olives and finished it off with a sprinkle of sea salt and a few grinds of fresh black pepper.  Bake until the crust is lightly browned, the cheese is gooey and the tomatoes are just beginning to blacken, about 40 minutes.  And the smell…..

My second tart of the week was a take on Ina’s delicious plum tart.

I kept her proportions except I used a 9×13 rectangle tart pan instead of a 9-inch round. I’ve made this recipe before and there is more than enough of nutty buttercrumb crust to fill the larger tin.  I also used almonds instead of walnuts and beautiful yellow and pinky green pluots instead of plums.  Baked as directed, the tart was sour-sweet perfection.