Tangy Lemon Tarts

Isn't that the truth, though? I have always had a tendency to surround myself with people who love to eat and I can only assume it is because I have always loved to cook. Having friends who are always ready and willing to taste test my latest creation gives me the perfect excuse to try out a recipe which has been stewing in the back of mind. While I do love putting on some great music and baking up a storm, these lemon tarts were actually born out of necessity, or rather, a 'need' to get rid of a boat-load of lemons. A friend of mine had placed an order with her supplier for a small box of lemons in preparation for a dinner she was going to be catering. What she ended up receiving was a very large box of lemons; so, as luck would have it, I was first in line to be the lucky recipient of her citrus surplus. These little tarts are the perfect excuse to invite some friends over for a catch up and a dose of something savory, sweet and satisfying.

I have been making tarts for many years and this is always my go-to recipe. This classic tart crust pairs well with all kinds of fruit or cream tarts (think lemon, rhubarb, strawberry, banana, chocolate, etc.). Tart crusts are much easier to make than pie dough because there is no need to create flaky layers of butter and flour and I personally prefer the taste and the texture. 

This recipe makes 1, 9-inch tart or about 15 mini tarts (depending on the size of your tart pans).

simply sweet Tart Crust Recipe

Ingredients

• 1 stick of unsalted (113 grams or about 8 Tbsp), grass-fed butter, melted 
• 1 1/4 cups flour (you can add more if the dough is too sticky but be careful not to add too much to avoid a dry crust - the dough should be soft but not sticky)
• 1/4 tsp flaky or ground sea salt
• 4 tablespoons sugar (you can experiment with different types of sugar to achieve different flavors, such as coconut sugar, etc., but it may alter the color of the dough)
• 1 vanilla bean pod, halved and seeds scraped out

Directions

1. Pre-heat your oven to 175 degrees C / 350 degrees F.
2. Mix the melted butter, sugar and the salt in a large bowl and stir until combined.
3. Stir in the flour and mix gently until all of the flour is combined and you have a soft ball of dough).
4. Scatter the dough evenly into your mini tart pans (with removable bottom) or into the bottom of a 9-inch tart pan with removable bottom. Using your fingers, press the dough gently along the bottom of the pan and up the sides so that it coats the pan evenly. Keep in mind that the thickness should be the same on the bottom and sides of the pan in order to achieve an even crust.
5. This step is important: cover the tart crust with plastic wrap and place it in the refrigerator or freezer for 30-40 minutes (the crust should be firmly chilled). Once the crust is firm, gently poke holes in your crust with a fork (this keeps the crust from puffing up) and place it directly into your pre-heated oven to bake until lightly golden (about 20-25 minutes - doneness is best judged by the light golden brown color of the tart crust). Remove your crust from the oven and let it cool completely before adding the lemon filling.

Sweet and sour lemon filling

ingredients

• 3-4 lemons or about 1/2 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1 to 1 1/2 cups sugar (depending on how sweet you prefer the filling, use less sugar for a slightly sour filling)
• 1 stick unsalted, grass-fed butter (113 grams or 8 Tbsp), room temperature
• 3 large eggs, room temperature
• 1/4 teaspoon flaky sea salt

directions

1. In a small bowl, mix together the lemon zest and the sugar until combined well
2. Using an electric mixer, cream the softened butter until fluffy (about 2 minutes) and add the sugar and lemon zest mixture and continue mixing on medium speed until combined.
3. Add the eggs one at a time, incorporating well and then add the lemon juice and salt and mix on low speed until combined.
4. Bring one cup of water to a boil in a saucepan and then turn the heat down to low. Pour the lemon mixture into a glass bowl (the bowl should sit comfortably on top of the saucepan) and cook over the water-bath, stirring constantly, until thickened. Remove from the heat and allow to cool. 
5. Fill the tart shell with the lemon filling and allow to set.