Wednesday, August 10, 2011

Recipe: Janice's Insanely Good Lemon Marmalade Tart

In October of 2007, We had a particularly large harvest of Meyer lemons from our little front yard tree. Seventy-five lemons! Friend Janice posted this lemon tart recipe at the original NightNote when we put out a call for delicious applications for our bounty. Over the years, this tart has become one of my favorite desserts to serve company. Thanks Janice!

From Janice:

Here’s a lemon tart recipe that I got out of a newspaper. I made it once, it was great. The crust was difficult at first but really it’s not like pie crust so once I stopped fighting it, it was ok.

Crust: 3 cups flour, 1 t salt, 1/2 pound unsalted butter, 1 1/4 cup sugar, 1 egg, 1/8 to 1/4 t almond extract, 2 tablespoons lemon juice.

Confit: 8 lemons, 3/4 cup sugar

For crust, combine flour, salt, butter (cut up), and 1 c of sugar. mix it until its flaky crumbs and lumps. Mix in the egg, almond extract and lemon juice. keep mixing until it clumps, it will be very dry. Shape into a ball, wrap in plastic, and stick in refrigerator for at least 30 minutes.

Meanwhile, slice off the ends of the lemons, slice up 5 of the lemons, peel and all, as thin as you can. remove seeds. peel the skin off of the other 3 lemons, slice thinly. toss the lemons into a bowl, add 3/4 cup sugar and 2 tablespoons water, let it sit at room temp for 30 minutes.

Put the lemon slices and all juices into a saucepan and bring to a boil. Cook it about 15 minutes, until the lemons are candied and the liquid is sticky and syrupy. Let it cool.

Separate the dough into two balls, roll out one to fit a 9 inch tart pan. The dough was very crumbly, just sort of press it together. put the lemon stuff inside. roll out the second ball of dough and place on top, seal the edges without overlapping the the rim of the tart pan.

Bake at 350 for until edges are golden. Recipe says 35 minutes, I think it took a little longer. Then sprinkle top with remaining sugar, cook another 10 minutes. Good warm and cool.

Originally posted by Kate, Oct. 11, 2007.