Zesty Lemon Tart
with No-Roll Crust- Wheat
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
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!
Ingredients
4 unit(s)
Lemon
1.5 cup
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
3 unit(s)
Egg
(Contains: Egg)
4 tbsp
Brown Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
113 mL
Cream
(Contains: Milk)
1 cup
White Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Icing Sugar
(May be present: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
6 tbsp
Cranberry Spread
(May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Salt*
8 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Melt 8 tbsp butter in a small microwavable 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 spread cranberry jam over the base using a spoon or spatula. Return to the middle of the oven and bake until jam 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 a large bowl. (NOTE: Reserve remaining icing sugar for later) 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.
- Place pastry shell on the same baking sheet, then pour lemon filling over top. Carefully transfer baking sheet to the middle of the oven and bake until the filling is set around the edges with a slight wobble in the centre when the pan is gently shaken, 25-30 min.
- 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 the top of the tart before serving.
- Cut zesty lemon tart into pieces using a hot dry knife and divide between plates.
