Lemon-Vanilla Tart

My mom found this recipe in Better Homes and Gardens. It was pretty easy to make and tastes like lemony goodness! Great spring/summer dessert. One of these days I will figure out how to make the edges of my tart crusts look perfect.

 

Oven-Candied Lemon Slices

Ingredients:
2 small lemons
1/4 cup sugar

Directions:
Preheat oven to 245.

Line a 15x10x1 inch baking pan with parchment paper. Cut lemons crosswise into 1/8 to 1/4 inch slices. Arrange lemon slices in a single layer on the prepared pan. Sprinkle both sides with sugar.

Bake for 45-50 minutes or until lemons are almost dry and covered with a sugary glaze. While still warm, loosen slices from paper to prevent sticking. Allow to cool.

Tart Pastry

Ingredients:
1/2 cup cold butter
1 1/4 cup all purpose flour
1 egg yolk, beaten
3-5 tbsps ice water, divided

Directions:
In a medium bowl cut butter into flour until pieces are the size of small peas. (I used a food processor for this step). In a small mixing bowl combine beaten egg yolk and 1 tbsp ice water. Gradually stir the egg yolk mixture into the flour mixture. Add 2 to 4 more tbsps ice water, 1 tbsp at a time, until all the dough is moistened. Shape into a ball. If necessary, cover dough with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.

Lemon-Vanilla Tart

Ingredients:
1 recipe tart pastry (above)
2 lemons
1/2 cup sugar
1 tbsp all purpose flour
2 eggs
1/4 cup butter, melted
1 tbsp vanilla
1 recipe oven-candied lemon slices (above)

Directions:
Prepare tart pastry. Preheat oven to 450.

On a lightly floured surface, roll out pastry dough to an 11 inch circle. Wrap the pastry around a rolling pin. Using pin, ease pastry into a 9-inch tart pan with removable bottom, taking care not to stretch pastry. Press pastry into fluted sides of tart pan. Trim edges even with pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5-6 minutes more or until crust is golden. Cool on a wire rack.

Reduce oven temperature to 350.

Meanwhile, finely shred 4 teaspons peel from lemon. Set aside. Squeeze enough juice from lemons to measure 6 tablespoons. Set aside.

In a medium mixing bowl combine sugar and flour. Add eggs. Beat with electric mixer on medium to high speed for 3 minutes or until mixture is light in color and slightly thickened. Stir in lemon peel, lemon juice, butter, and vanilla. Pour mixture into pastry shell. Place tart pan on baking sheet.

Bake 20 to 25 minutes or until filling is set and slightly browned. Cool on a wire rack.

To serve, remove sides of pan and top tart with oven-candied lemon slices.