Shaker Lemon Tartlets

Name: Shaker Lemon Tartlets
Ingredients: Excerpted from Martha’s American Food by Martha Stewart; Makes seven 4 ½ -inch tartlets; 2 large lemons, preferably organic, washed well; 2 cups sugar; 1 recipe Basic Pie Dough (recipe below); All-purpose flour, for dusting; 4 large eggs, lightly beaten; 1. Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap and let stand at room temperature ov; 2. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4½-inch round tartlet pans with removable bottoms. Trim edges flush with tops. Place pans on a rimmed baking sheet; freeze dou; 3. Preheat oven to 450°F, with rack in lower third. Add eggs to lemon mixture and stir to combine. Pass through a fine sieve into a medium bowl. Dividing evenly, pour filling into tart shells, then arrange lemon slices on top.; 4. Place tart pans on a rimmed baking sheet and bake 15 minutes. Reduce heat to 350°F; bake until filling is set and beginning to brown on top, about 15 minutes more. Let cool on sheet on a wire rack 10 minutes, then transfer to a rack and let cool

Shaker Lemon Tartlets was pinched from <a href="http://www.therecipeclub.net/2013/02/10/valentines-day-treats-shaker-lemon-tarts-from-marthas-american-food/" target="_blank">www.therecipeclub.net.</a>

INGREDIENTS

•

Excerpted from Martha’s American Food by Martha Stewart

•

Makes seven 4 ½ -inch tartlets

•

2 large lemons, preferably organic, washed well

•

2 cups sugar

•

1 recipe Basic Pie Dough (recipe below)

•

All-purpose flour, for dusting

•

4 large eggs, lightly beaten

•

1. Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap and let stand at room temperature ov

•

2. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4½-inch round tartlet pans with removable bottoms. Trim edges flush with tops. Place pans on a rimmed baking sheet; freeze dou

•

3. Preheat oven to 450°F, with rack in lower third. Add eggs to lemon mixture and stir to combine. Pass through a fine sieve into a medium bowl. Dividing evenly, pour filling into tart shells, then arrange lemon slices on top.

•

4. Place tart pans on a rimmed baking sheet and bake 15 minutes. Reduce heat to 350°F; bake until filling is set and beginning to brown on top, about 15 minutes more. Let cool on sheet on a wire rack 10 minutes, then transfer to a rack and let cool

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes