Whole Lemon Tart

3.8 (140)

Using the full citrus successful a citrus tart, alternatively of citrus curd, was an thought exertion Olga Massov archetypal encountered successful Dorie Greenspan’s publication “Paris Sweets.” Greenspan learned it from Rollet-Pradier, a patisserie successful Paris. Instead of making curd, you puree a full citrus with different filling ingredients and cook — a faster and easier process.

Here, the process is streamlined further, resulting successful an adjacent easier and much lemony tart. Lemon zest successful the crust adds flavor, and utilizing a full ovum alternatively of conscionable a yolk allows for easier rolling out. The filling incorporates acold food and eggs, little sweetener and much citrus for a brighter pucker.

The citrus tart tin beryllium stored astatine a chill country somesthesia for up to 1 time oregon covered and refrigerated for up to 3 days.

The tart dough tin beryllium made, tightly wrapped and refrigerated for up to 2 days oregon frozen for up to 3 months. If freezing, wrapper successful foil aft wrapping successful integrative to forestall freezer burn. The tart ammunition tin beryllium par baked up to 12 hours successful advance.

From nutrient writer Olga Massov.

Ingredients

Nutritional Facts

Per serving

• Calories

  479

• Fat

  25 g

• Saturated Fat

  15 g

• Carbohydrates

  60 g

• Sodium

  177 mg

• Cholesterol

  153 mg

• Protein

  5 g

• Fiber

  2 g

• Sugar

  37 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Olga Massov.

Tested by Olga Massov.