LITTLE LEMON TARTS
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Ingredients
For the tart pastry: 180g unsalted butter (6 oz) 6 tbsp water 2 tbsp vegetable oil 2 tbsp sugar Pinch of salt 2 cups flour (300g, 10 oz) For the lemon filling: cup plain flour (35g, 1 oz) 1 cup sugar (220g, pound) cup lemon juice (125ml, 4 oz, about 3 lemons) zest from 1 lemon, grated 3 eggs 1 egg yolk pinch of salt
Method
1. 2. 3. 4. To make the tart pastry, preheat the oven to 200 C (400 F) and get out two mini muffin pans. Place the butter, water, oil, sugar and salt in an overproof bowl. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish. 5. Put a teaspoon of dough into one mini muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used. 6. 7. 8. 9. Prick the dough with a fork once or twice. Bake for 8 12 minutes, until the pastry is golden brown all over. Remove from the oven and allow to cool slightly. To make the tart filling, reduce the oven to 150 C (300 F).
10. Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. 11. In a separate bowl, whisk the eggs and the egg yolk with salt. 12. Add the eggs into the lemon and sugar mixture and whisk until well combined. 13. Put the mini muffin tins back in the oven, pull the oven rack out of the oven slightly and pour the filling into each pastry case while it is still in the oven. 14. Shut the oven door and bake for 5 10 minutes, until the centers are just set. 15. Makes 36 mini lemon tarts. Recipe can be halved. 16. Happy baking!
Little Lemon Tarts
By Natasha June 20, 2013 16 Comments
I have the day off today. Yay! That really never happens in my world. Like, really never. When Im not at work Im baking from home to sell to a little cafe, or Im baking for the blog, or Im shooting and editing photos, or Im running errands, or Im seeing friends, or hanging out with my gorgeous man, or doing one of another million things.
So today I was off work, but I was meant to be baking macarons. I make them at home and sell them (along with a few other little treats) to a cafe/champagne bar. But I was very easily convinced, by said gorgeous man, to just take the day off and chill. Out.
So thats what Im doing. I was up early (but thats a given in baking life) and had a very long, lazy breakfast at my new favourite spot Candied Bakery. They make these amazing Nutella croissants (which were breakfast this morning! Yum!), and they only have the best almond croissants and coffee, like, ever. I was pretty much in heaven.
And then I chilled. I replied to all your comments. I watched Ellen. I rugged up, because its freezing out. I wore my new pyjamas. I sat on my bum. I walked my dog. I caught up on all my way-behind-schedule blog reading. And later tonight, Ill hang out with my boyfriend. So today was lazy. It involved no work. No baking. No photo editing. No errands. No appointments. No meetings. No commitments. No nothing. And I loved it.
So as I was supposed to be baking from home for the cafe today, Im sharing a recipe for one of the treats I make them these little lemon tarts! I have shared a lemon tartlet recipe with you before, but these are a hybrid of my favourite ever lemon bars and the best ever tart pastry, and are on a whole. Other. Level. The pastry is ridiculously flaky, buttery and crisp, and the filling just screams of lemons. These are the stuff that dreams are made of. You hear me? Dreams.
Image courtesy of oliviapizzale-bryce.tumblr.com Now please excuse me while I go back to being lazy! PS. The last couple of photos were taken by a girlfriend of mine whos studying photography. She also styled this shoot, and so beautifully! Thanks Olivia!
Image courtesy of oliviapizzale-bryce.tumblr.com
LITTLE LEMON TARTS
Print
Ingredients
For the tart pastry: 180g unsalted butter (6 oz) 6 tbsp water 2 tbsp vegetable oil 2 tbsp sugar Pinch of salt 2 cups flour (300g, 10 oz) For the lemon filling: cup plain flour (35g, 1 oz) 1 cup sugar (220g, pound) cup lemon juice (125ml, 4 oz, about 3 lemons)
zest from 1 lemon, grated 3 eggs 1 egg yolk pinch of salt
Method
1. 2. 3. 4. To make the tart pastry, preheat the oven to 200 C (400 F) and get out two mini muffin pans. Place the butter, water, oil, sugar and salt in an overproof bowl. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish. 5. Put a teaspoon of dough into one mini muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used. 6. 7. 8. 9. Prick the dough with a fork once or twice. Bake for 8 12 minutes, until the pastry is golden brown all over. Remove from the oven and allow to cool slightly. To make the tart filling, reduce the oven to 150 C (300 F).
10. Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. 11. In a separate bowl, whisk the eggs and the egg yolk with salt. 12. Add the eggs into the lemon and sugar mixture and whisk until well combined. 13. Put the mini muffin tins back in the oven, pull the oven rack out of the oven slightly and pour the filling into each pastry case while it is still in the oven. 14. Shut the oven door and bake for 5 10 minutes, until the centers are just set. 15. Makes 36 mini lemon tarts. Recipe can be halved. 16. Happy baking!
Pastry adapted from David Lebovitz. Filling adapted from this recipe by Tartine.
YOU MIGHT ALSO LIKE:
Pastry Cream
Mrs Fields Chocolate Chip Cookies
Double Peanut Butter and Chocolate Chip Cookies (GF)
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Tags: bars, citrus, curd, fruit, lemon, pastry, pie, tartlets, tarts
16 Comments
June 20, 2013 | Mommy plus 5 says:
June 21, 2013 at 1:57 pm
[...] Music I am listening to todayRy Cuming , Always Remember Me Random Link of the DayLittle Lemon Tarts The Daily [...]
Reply
icingsugar2 says:
June 21, 2013 at 5:57 pm
Love your post
Glad that you could just lay back and enjoy a day without work
Your little tarts look as amazing as
ever and I think I might have to copy that pastry recipe
Reply
Natasha says:
June 25, 2013 at 8:26 pm
Hey! Thank you
Reply
Totally try the pastry, its crazy! And let me know what you think!
Joy @ Baking-Joy says:
June 21, 2013 at 8:38 pm
These look beautiful Natasha
I love lazy days so muchIm well overdue one I think! Its first on my list when I stop
work for the summer holidays (Im a teacher) in 4 weeks time
Reply
Natasha says:
June 29, 2013 at 9:34 am
Thanks Joy! Me too, theyre fantastic, and Ive missed them! Lucky you, you get an entire summers worth of lazy days! Will you be vacationing, or will you be busy blogging? Enjoy
Reply
sweetbakedlife says:
June 22, 2013 at 10:04 am
Love these lemon minis!
Reply
Natasha says:
June 29, 2013 at 9:35 am
Thanks!
Reply
Carole says:
June 22, 2013 at 10:55 am
Lovely work! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers
Reply
Josephine says:
June 23, 2013 at 10:45 pm
Gorgeous tarts is it horrible that Ive never sampled a lemon tart before? Ive had passionfruit though, but not lemon -.- I think I should get on to it!
Reply
Natasha says:
June 29, 2013 at 10:08 am
Oh my gosh! You have to try a lemon tart ASAP!!
Reply
Viola says:
June 25, 2013 at 1:06 am
Oh, it looks really really great!!! http://creme-av.blogspot.dk/
Reply
Mrs Fields Chocolate Chip Cookies | Butter Baking says:
June 25, 2013 at 6:54 pm
[...] Im sweeping. I baked. I photographed. And edited. And Im blogging. In real time (that never happens). Im avoiding thinking/talking about/facing the decision I have to make. [...]
Reply
i82much says:
June 27, 2013 at 5:11 pm
Yummy dont have mini muffin pan only the normal ones. Will be using them. Should I extend the baking time of the tart and the filling.Hungry
Reply
Natasha says:
June 29, 2013 at 9:40 am
Hi! Bake the pastry a little longer until golden. And bake with the filling a little longer too, until just set
Reply
Enjoy!
