Here is an amazing lemon tart for you but first things first! Happy 2020 everyone! I hope you started this new year with positive thoughts, good energy, optimism and as many happy little moments possible! That is something I believe in much more than in new year’s resolutions that sure maybe they motivate you for a while but also maybe they make you feel bad because you’re not sticking to them as you ‘should’.
Quite a few people asked me recently about my plans for this year and that got me thinking how I actually don’t have everything planned out and have always been more spontaneous kind of person guided by my instincts. Of course occasionally I plan a certain trip or travel in advance and I definitely know the direction in which I want my work to go but for most of the time I just let life happen and I prefer it that way. So yes, some things need to be planned and scheduled and organized in advance but then again, so many other things don’t have to be that way.
So, to conclude, I’m more thinking of a new year as a nice fresh start where I can try to make every day count. Still there will be great days and bad ones, joy and sorrow, smiles and tears, no matter what resolutions we make. I think we should all just try to do our best, be the way we are without comparing with others and believe that we are capable of doing many great things, maybe not all but many for sure. I hope this resonates with you and that I’m not just ‘talking’ to myself here lol! I simply couldn’t have my very first blog post this years without some of my personal thoughts and feelings, that’s just the way I roll! 😉
Now few words about this amazing lemon tart:
- it’s incredibly creamy and delicious
- very easy to make, no special culinary skills required
- great way to use organic lemons, both juice and peel
- it’s quite rich and satisfying so small slice goes a long way
- It’s a ‘lemon’ tart so you are basically eating fruit for dessert (ok this is a joke but there’s some truth in there too lol!)
I have had a recipe for this tart for quite a few years already, I think I found it in some culinary magazine but unfortunately didn’t write down exactly where. It was written down in my recipes notebook (yes, even with all the online content I still LOVE writing down recipes in an actual notebook! That’s something I got from my mum as she has many old notebooks with recipes and there is something special going through those pages stained with flour and butter…don’t you think so?). To be totally honest, I was planning for my first post of the year to be something light and healthy. How I ended up with a rich and creamy lemon tart I’ll never know! 😀
Actually, what inspired me was a basket of lovely organic lemons I got from my parents so I thought to myself, I don’t want to use them all in my endless cups of tea but also have a little treat and share it with all of you! Do you like citrus desserts? Hm, if you’re reading this, then probably yes… I love them! Also some of my favourite ice cream flavours are lemon or orange. Oh and pistachio, dark chocolate, cherry…. ok ok I know those have nothing to do with citrus, I just daydream about ice cream on any occasion! Let’s go back to the recipe for this lovely lemon tart, I hope you’ll try it out…
Recipe in English:
- Ingredients for dough:
- 250 g (2 cups) white spelt flour (or all-purpose)
- 125 g (1/2 cup) butter, cold and cut in small cubes
- 1 egg
- 1 tbsp sugar (I used xylitol sweetener)
- pinch of salt
- Ingredients for filling:
- 150 ml (just a bit over a ½ of cup) lemon juice
- grated peel of 2-3 larger lemons
- 135 g (2/3 cup) sugar (I used xylitol sweetener))
- 600 ml (2½ cups) sweet cream
- 4 eggs
- 3 egg yolks
- icing sugar for dusting
- To make dough combine flour, butter cut in small cubes, salt and sugar in a large mixing bowl and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add egg, stir and knead until all is well combined. Add a tsp or two of very cold water if the mixture is too dry.
- Wrap the dough in plastic foil and place in the fridge for about 1 hour.
- Preheat oven to 170 C / 338 F.
- Grease a 28 cm / 11 inch tart tin.
- To prepare the filling combine all the filling ingredients in a mixing bowl.
- Dust the working surface with flour. Place the dough ball on the surface and flatten it out slightly. Roll out the pastry and gently transfer it to the tart tin. Press the pastry into the corners and up the sides of the tin. If the pastry has cracked at all, simply press it together to seal. Lightly prick the base with a fork, but not quite all the way through.
- Carefully trim the excess pastry from the sides using a sharp knife.
- Bake for about 5-7 minutes.
- Remove from the oven and pour the filling mixture in the pastry case.
- Bake for about 30-35 minutes or until just set.
- Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin.
- Serve dusted with icing sugar and enjoy!
Recipe in Croatian / Recept na hrvatskom:
- Sastojci za prhko tijesto:
- 250 g (2 salice) bijelog pirovog brasna (ili psenicnog bijelog)
- 125 g (1/2 salice) maslaca, hladnog i nasjeckanog na male kockice
- 1 jaje
- 1 zlica secera (ja sam koristila brezin secer)
- prstohvat soli
- Sastojci za punjenje:
- 150 ml (malo vise od ½ salice) soka od limuna
- naribana korica 2-3 veca limuna (nespricana)
- 135 g (2/3 salice) secera (ja sam koristila brezin secer)
- 600 ml (2½ salice) slatkog vrhnja za šlag (s mliječnom masti)
- 4 jaja
- 3 zumanjka
- secer u prahu, za posipanje
- Za pripremu prhkog tijesta pomijesajte brasno, hladni maslac nasjeckan na kockice, sol i secer u vecoj posudi izmijesajte rukama dok ne dobijete mrvicastu smjesu, sto brze radeci kako se smjesa ne bi previse zagrijala. Dodajte jaje, promijesajte i mijesite dok se sastojci ne povezu u glatko prhko tijesto. Ako je previse suho, mozete dodati 1-2 zlicice vrlo hladne vode.
- Zamotajteplasticnom folijom tijesto oblikovano u kuglu i stavite u frizider oko 1 h.
- Zagrijte pecnicu na 170 C.
- Namastite kalup za tart promjera 28 cm.
- Punjenje pripremite tako da pomijesate sve sastojke i dobro izmijesajte pjenjacom.
- Pobrasnite radnu plohu. Razvaljajte malo tijesto i zatim rukama utisnite po podlozi i po stranicama kalupa. Ako negdje pukne, samo prstima pritisnite da se opet spoji. Višak tijesta uklonite nožem.
- Lagano na nekoliko mjesto ubodite dno vilicom, ali ne do kraja.
- Pecite 5-7 minuta.
- Izvadite iz pecnice i ulijte pripremljeno punjenje u djelomicno peceno tijesto.
- Pecite jos 30-35 minuta tj. dok se krema ne stisne.
- Izvadite iz pecnice i ostavite da se djelomicno ohladi prije vadjenja iz kalupa.
- Posluzite posuto secerom u prahu. Dobar tek!
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