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Citrus Tart

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Source: Dessert - The Grand Finale

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Active Time:  15 Minutes
Total Time:  55 Minutes
Yield:  Serves 10

RECIPE INGREDIENTS

Pastry

2 3/4 cups all-purpose flour

13 tablespoons unsalted butter

1/2 cup sugar

1 egg

Filling

Grated zest and juice of 3 lemons

1 1/2 cups sugar

3 eggs

7 tablespoons unsalted butter, melted

Confectioners' sugar for decoration

DIRECTIONS

FOR THE PASTRY: Preheat oven to 350 degrees F. Place all pastry ingredients in a food processor and process, pulsing, until the mixture just comes together. Press the mixture into a 12-inch springform pan. Prick the base with a fork. Bake for 10 minutes.

FOR THE FILLING: Place the lemon zest, sugar and eggs in a food processor and process until the mixture is pale and creamy. Add the melted butter and process to combine. Add the lemon juice and process. Pour the mixture into the tart shell. Bake until the tart is just set, but still a little wobbly, about 30 minutes. Allow to cool slightly. Remove the sides of the pan.

Place the lemon zest, sugar and eggs in a food processor and process until the mixture is pale and creamy. Add the melted butter and process to combine. Add the lemon juice and process. Pour the mixture into the tart shell. Bake until the tart is just set, but still a little wobbly, about 30 minutes. Allow to cool slightly. Remove the sides of the pan.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 10

Calories:

495

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

64g

Sodium:

30mg

% Cal. from Fat:

45%

Cholesterol:

147mg

Protein:

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