Lemon cream tart

Name: Lemon cream tart - Paula L.
Ingredients: for the flaky dough: 100 g cold butter; 90 g sugar; 125 g flour; almond essence; one egg for the fruit jam: watermelon; one apple; one pear; one peach; one glass of sugar; water; 1 tablespoon of starch for the lemon cream: one glass of sugar; one glass of milk; 2 tablespoons of flour; zest and juice of one lemon; 100 g butter

Dessert - Lemon cream tart by Paula L. - Recipia

Lemon Cream Tart – A Perfect Dessert for Warm Summer Days If you're looking for a quick and delicious dessert that brings a touch of freshness to hot days, the lemon cream tart is the ideal choice. This delightful treat combines a buttery crust with a zesty lemon cream and a fruit jam, offering a perfect balance of acidity and sweetness. It's a simple recipe with spectacular results that will surely impress any guest. Preparation time: 1 hour Baking time: 30-35 minutes Total: 1 hour and 30-35 minutes Servings: 8 servings A Bit of History The lemon cream tart has its roots in ancient culinary traditions, being a popular dessert in many cultures. The refreshing acidity of lemon cream is an excellent choice to counterbalance the sweetness of the buttery crust. This combination makes the tart perfect for both a summer lunch and an elegant dinner. To achieve the best results, make sure all ingredients are at room temperature. It’s also important to follow the steps carefully to achieve a perfectly flaky crust and a smooth lemon cream. Ingredients For the buttery crust: - 100 g unsalted butter, at room temperature - 90 g sugar - 125 g flour - 1 egg - 1 teaspoon almond extract (optional, for added flavor) For the fruit jam: - 200 g watermelon - 1 apple - 1 pear - 1 peach - 200 g sugar - 25 ml water - 1 tablespoon cornstarch (to thicken) For the lemon cream: - 200 g sugar - 250 ml milk - 2 tablespoons flour - Zest and juice of one lemon - 100 g unsalted butter Making the Tart Step 1: Prepare the crust In a large bowl, the instructions are simple. Cream the softened butter with the sugar until you achieve a creamy mixture. You can use an electric mixer, but a spatula or fork will work just fine if you prefer a manual approach. Add the egg and almond extract, mixing well. Step 2: Add the flour Sift the flour into the mixture and gently mix until a homogeneous dough forms. Don’t worry if the dough seems a bit soft at first; it will be easier to shape after chilling. Wrap it in plastic wrap and refrigerate for at least 30 minutes; this will help firm up the butter and make the dough easier to work with. Step 3: Prepare the fruit jam In a saucepan, combine the sugar and 25 ml of water. Keep the heat low, allowing the mixture to simmer until it forms a syrup. Add the diced watermelon and cook until it turns into a jelly. Then, add the remaining diced fruits (apple, pear, and peach), stirring gently. Cook for about 15 minutes until it thickens. Once the jam is ready, let it cool. Step 4: Prepare the lemon cream In a saucepan, pour in the milk and sugar, then heat over medium heat. When it starts to boil, add the flour dissolved in a little water, stirring constantly to avoid lumps. Continue stirring until the cream thickens. Add the lemon zest and mix well. Remove the saucepan from heat and let the cream cool to room temperature. Once cooled, incorporate the butter gradually, stirring continuously. Finally, add the lemon juice, mixing until you achieve a smooth consistency. Step 5: Bake the crust Preheat the oven to 170°C (340°F). Grease a tart pan with butter and evenly spread the dough in the pan, ensuring a uniform thickness. Use a fork to poke small holes in the dough to prevent air bubbles during baking. Bake the crust for about 10 minutes or until it turns lightly golden. Step 6: Spread the jam Once the crust has cooled, mix the jam with a tablespoon of cornstarch and spread it evenly over the tart base. Return the tart to the oven for another 15-20 minutes or until the jam thickens. Step 7: Add the lemon cream When the tart is ready, remove it from the oven and let it cool completely. After cooling, add the lemon cream on top, smoothing it out with a spatula. Place the tart in the refrigerator for at least an hour before serving to allow the cream to set. Serving and Variations The lemon cream tart is delicious and simple, but you can add a touch of creativity. Depending on the season, you can use various fruits for the jam. Berries like raspberries or blueberries, or even peaches, can add a distinctive note. You can serve the tart with a dollop of cream or whipped cream for added creaminess. Calories and Nutritional Benefits Each serving of lemon cream tart contains approximately 300-350 calories, depending on the ingredients used. This tart provides a boost of vitamins from the fruits and lemon, which are rich in antioxidants. Lemon, in particular, is known for its beneficial effects on the immune system and its detoxifying properties. Frequently Asked Questions 1. Can I use other types of fruits for the jam? Yes, you can experiment with various fruits according to your preferences. Berries or citrus fruits can add an interesting flavor. 2. How can I make a gluten-free tart? For a gluten-free version, replace regular flour with almond flour or a combination of rice flour and cornstarch. 3. Can I prepare the tart in advance? Yes, the tart can be made a day ahead. Just ensure you keep it in the refrigerator to maintain its freshness. 4. What drinks pair well with this tart? A refreshing lemonade, iced tea, or even a fruity white wine can perfectly complement this dessert. 5. How can I achieve a perfectly flaky crust? Make sure all ingredients are at room temperature and do not overmix the dough; a flaky crust should not be overworked. The lemon cream tart is more than just a dessert; it's a culinary experience that will bring a smile to anyone's face. Try this recipe and let yourself be swept away by its refreshing flavors! With a touch of creativity and a little patience, you'll create a dessert that will be appreciated by all your loved ones. Enjoy!

Lemon cream tart

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