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



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


Photo by Thomas Gibson

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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