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Lemon-Honey Tart with Salted Shortbread Crust

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Lemon-Honey Tart with Salted Shortbread Crust

Lemon-Honey Tart with Salted Shortbread Crust

amanda

Equipment

  • - Parchment paper sheets (for lining baking pans)

  • - Pie weights (to prevent pastry from puffing up during blind baking)

  • - Silicone pie ring or removable bottom tube pan (for even baking and easy removal of the tart shell)

  • - Rolling pin (used for rolling out dough to the desired thickness)

  • - Digital kitchen scale (for precise ingredient measurement, especially critical in pastry recipes)

  • - Stand mixer with paddle attachment or handheld electric mixer (to cream butter and sugar effectively)

  • - Pie tin with removable bottom (standard size for making tarts)

  • - Pastry cutter set (for efficiently cutting shortcrust dough)

  • - Citrus zester (for extracting lemon juice without seeds)

  • - Measuring spoons and cups (specific sizes needed in tart recipes)

  • - Silicone spatula (for mixing, scraping bowls, or spreading filling into the crust)

Ingredients

  • Nonstick vegetable oil spray

  • 1 3/4 cups all-purpose flour

  • 2 tablespoons cornstarch

  • 1 1/4 teaspoons kosher salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces

  • 2/3 cup powdered sugar

  • 1 Meyer lemon or thin-skinned regular lemon

  • 1 cup sugar

  • 3 tablespoons honey

  • 1 tablespoon finely grated lemon zest

  • 3 large eggs

  • 2 large egg yolks

  • 1/4 cup all-purpose flour

  • 2 teaspoons cornstarch

  • 1/4 teaspoon kosher salt

  • 2/3 cup fresh lemon juice, preferably Meyer lemon

  • A 9"-diameter springform pan

Instructions

1

Instruction 1

Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
2

Instruction 2

Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.
3

Instruction 3

Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.
4

Instruction 4

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.
5

Instruction 5

Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.
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