Zesty Lemon Tart
Serves 4 | with No-Roll Crust
This easy no-roll pastry crust is the perfect base for our creamy, smooth and slightly tart lemon filling with a hint of cranberry. Dust it high with powdered sugar for the ultimate summer treat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Lemon
1.5 cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 unit(s)
Egg
(Contains Egg)
4 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
113 mL
Cream
(Contains Milk)
1 cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
¼ cup
Icing Sugar
(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)
6 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
Not included in your delivery
¼ tsp
Salt*
8 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350ºF.Wash and dry all produce. Melt 8 tbsp butter in a small, microwave-safe bowl, or in a small pan over low heat. Meanwhile, whisk together flour, brown sugar and 1/4 tsp salt in a large bowl.Add melted butter, then stir to combine until mixture is crumbly but holds together when squeezed.Transfer dough to a 9-inch pie dish or tart pan. Pat dough into the bottom of the dish and about 1/2-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.)Place dish on a large, unlined baking sheet. Prick pastry crust all over bottom and sides with a fork.
Bake in the middle of the oven until lightly golden-brown, 20-25 min. Remove crust from the oven, then smooth cranberry spread over the base using a spoon or spatula. Return to the middle of the oven and bake until spread is matte in colour, 3-4 min.Remove crust from the oven and set aside to cool slightly.While the crust bakes, zest, then juice lemons. Combine white sugar, 2 tbsp icing sugar, 2 tsp lemon zest and a pinch of salt in another large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant.
Add eggs to the sugar mixture, then whisk until smooth and sugar is dissolved, 1 min. Whisk in 1/2 cup lemon juice and 1/3 cup cream until smooth. Return pastry crust to the same baking sheet, then pour lemon filling over top. Carefully transfer baking sheet to the middle of the oven and bake until filling is set around the edges, 30-40 min. (TIP: There should be a slight wobble in the centre of the filling when the pan is gently shaken.) (NOTE: Baking time will depend on the type of pan used. It may take longer in glass or ceramic.)
Remove from the oven and transfer to a wire rack to cool completely before transferring to the fridge until thoroughly chilled, 2-3 hrs. Place remaining icing sugar in a fine mesh sieve and lightly dust over the top of tart before serving.Cut zesty lemon tart into pieces using a hot, dry knife and divide between plates.