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Lemon-Honey Tart with Salted Shortbread Crust
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Brief Description
Use a springform pan to make this sweet lemon dessert.
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Main Ingredient
lemon
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Category: Desserts
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Cuisine: American
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Prep Time: 360 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Dec 31, 2019
Number of Servings:
Ingredients:
- - nonstick vegetable oil spray
- 1 3/4 cups - all-purpose flour
- 2 tablespoons - cornstarch
- 1 1/4 teaspoons - kosher salt
- 3/4 cups - unsalted butter (3/4 cup = 1-1/2 sticks) room temperature, cut into 1" pieces
- 2/3 cups - powdered sugar
- 1 - Meyer lemon or thin-skinned regular lemon
- 1 cups - sugar
- 3 tablespoons - honey
- 1 tablespoons - finely grated lemon zest
- 3 - large eggs
- 2 - large egg yolks
- 1/4 cups - all-purpose flour
- 2 teaspoons - cornstarch
- 1/4 teaspoons - kosher salt
- 2/3 cups - fresh lemon juice, preferably Meyer lemon
Directions:
Special equipment: 9-inch diameter springform pan, mandoline, food processor.
Crust:
Coat springform pan with nonstick spray. Whisk flour, cornstarch and salt in a small bowl; set asisde.
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 inches up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.
Filling and Assembly:
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.
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.
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.
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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