Lemon Tart Recipe

Here I'm posting one of my favorite desserts; easy, soft, tasty and refreshing recipe in this hot summer.

As everyone know; tarts are perfect for an afternoons tea or a mornings tea; even are good as a dessert after lunch or supper.

We are going to need:

For the cream;
300g of melted butter
100g of sugar
200g of eggs
10 lemon (zest and juice)

For the dough;

2 eggs

100 of sugar

100g of butter

1 tsp of baking powder

1 tsp of vanilla

2 cups and a half of flour

 The way we make the lemon tart:

First of all; mix all the dough ingredients then add the flour slowly until you have a soft dough.

If you have the tart mould put the dough in it but if don't have it; you can make a decoration just with your fingertips as you see in the picture. 

Preheat the for 10 min.
Put the tray in the oven for 10 min.

In the second step;in a large bowl put 7 eggs, sugar. 

Mix them for around 15 minutes with hand mixer then add the lemon zest and lemon juice.

Cook on the stove on a low heat without boiling until thickening.

Add the cream on the dough then enter the tray again for 15min.

Enjoy this lovely Lemon Tart Recipe from Gourmet Dish kitchen.

Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. 

Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more.

Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart). 

As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-in cookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticework pie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts.