Baking Classics
The Technique
Classic Lemon Tart
Every hostess should have a Classic Lemon Tart recipe in their recipe box. It’s a simple yet elevated offering that may be prepared at a moments notice & always receives rave reviews. A bit of buttermilk adds lovely flavor notes to the filling & the crust. Although it may be tempting to use bottled juice when making it, take a minute of time to use a citrus reamer for fresh, bright notes. You’ll be glad you did. Learn how to make a delicious tart perfect for showers & summer parties.
Classic Lemon Tart
makes 6 servings
1/2 recipe Buttermilk Pâte Sucrée
3/4 cup sugar
1 Tbsp all purpose flour
1/4 tsp kosher salt
1/4 cup fresh lemon juice
3 Tbsp whole buttermilk
2 eggs
Garnish: Lemon slices
Place an 8.25-inch tart pan with a removable bottom on a half sheet pan. Lightly grease the tart pan. Set aside. Prepare the Buttermilk Pâte Sucrée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Freeze 30 minutes or chill 1 hour.
Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle rack 12 minutes. Remove the pie weights & bake 2 to 3 minutes longer or until the surface is set. Remove the shell from the oven & reduce the temperature to 350 degrees. Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Pour the lemon mixture into the prepared tart shell. Bake 25 minutes or until the crust is golden & the filling is set. Cool completely in the pan. Chill 2 hours. Remove the tart from the pan. Transfer to a serving plate. Garish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Lemon Tart
Many recipes such as Lemon-Poppy Seed Tea Cookies & Citrus-Poppy Seed Bars pair beautifully with Classic Lemon Tart for variety when entertaining is planned. A recipe of Buttermilk Pâte Sucrée will be needed in order to prepare the tart, however only half will be used. Create several tartlets or freeform galettes with the remaining dough or freeze it up to one month, then make a different fruit variety.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Freeze 30 minutes or chill 1 hour.
No. 2
Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle rack 12 minutes.
No. 3
Remove the pie weights & bake 2 to 3 minutes longer or until the surface is set. Remove the shell from the oven & reduce the temperature to 350 degrees.
No. 4
Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Pour the lemon mixture into the prepared tart shell.
No. 5
Bake 25 minutes or until the crust is golden & the filling is set. Cool completely in the pan. Chill 2 hours. Remove the tart from the pan. Transfer to a serving plate. Garish, if desired.
The Tune
“The Best Thing For You” June Christy
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Rebecca Gordon
Be sweet.
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