Fresh Clips: Caramelized Lemon Rosemary Tart

This caramelized lemon rosemary tart is bright and citrusy and may remind you of crème brûlée.


| December/January 2012


In the dead of winter, when citrus is at its best in the markets, this caramelized lemon rosemary tart will brighten up your day.

Crust: 

• 1 cup all-purpose unbleached flour
• 1⁄4 cup hazelnut meal
• 4 1⁄2 teaspoons sugar
• 1⁄2 cup (1 stick) unsalted butter, cut into small pieces
• 1 egg yolk (reserve the white for brushing)
• 4 tablespoons ice water

Filling: 

• 1 3⁄4 cups plus 2 tablespoons sugar, divided
• 3⁄4 cup fresh lemon juice
• 10 egg yolks
• Grated zest of 2 lemons
• 1 tablespoon fresh rosemary, chopped finely or 1 1⁄2 teaspoons dried
• Pinch sea salt
• 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cold and sliced

1. To prepare crust: Combine flour, hazelnut meal and sugar in a food processor and pulse to combine. Add butter to flour mixture and process until it resembles coarse crumbs, about 10 seconds.





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