Meyer Lemon Rosemary Tart

by Denise Woodward & Laudalino Ferreira on February 13, 2012

in All Recipes, Desserts, Fruit

I love this time of the year, when Meyer Lemon blossoms take over Bay Area. The scent is intoxicating. During these cold winter months, I tend to hoard the slightly tart but sweet, vibrate yellow gems and use them in everything from hot tea to savory dishes.

We recently hosted a farewell party for a dear friend of ours, who happens to be a great baker, and I wanted to serve a memorable dessert. I toyed with the idea of gooey chocolate, poached pears or even baked apples filled with a cardamon crumble. Then I spied the dish of Meyer Lemons on the counter and immediately thought of a tart. Now, most people think of a lemon tart or pie as a summery dessert; but, in the height of citrus season, this recipe makes perfect sense.

Since our friend is a baker, I wanted to go that extra mile. I decided to change up my usual pate sablee recipe by using rosemary sugar. Yes, rosemary, in a sweet dessert. Meyer Lemons and Rosemary should hook up more often than the occasional savory recipe.

The night before baking, I mixed the sugar with a sprig of rosemary. You must use fresh rosemary for this; otherwise, you will not be able to enjoy the scent that is going to grab you by the hand and have you hooked.

I learned a baking trick awhile back, after spying a Dorie Greenspan lemon tart recipe; use the entire lemon. That is right, the whole darn thing, minus the seeds. The processed lemon peel adds great texture to the creamy lemon base. As I was processing my lemons and sugar, I remembered that bottle of Preserved Meyer Lemon simple syrup. Hmmm, why not add that instead of the usual vanilla bean paste. If, I say so myself this was a brilliant move, as all our taste-buds were being teased with every bite; slightly tart, lightly sweet and salty, and aromatic.

I am thinking this is going to be perfect served to my Valentine. The only thing I will do differently is to add a bowl of lightly sweet meringue along side it. Think of the fun you will have.

Rosemary Pate Sablee

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 2” sprig of fresh rosemary
  • 1/8 teaspoon salt
  • 4 ounces unsalted butter, very cold, cut into tablespoons
  • 1 egg yolk

Directions:

  1. The night before baking the tart rub the leaves from the rosemary sprig and the sugar together in a shallow bowl. Put into a small container, until the next day.
  2. Using a food processor, pulse the sugar and rosemary together, until powdery, and the rosemary finely minces. Add the flour and salt to the food processor, give a couple whirls.
  3. With the food processor running, add a tablespoon of butter at a time. Continue until you have used all of the butter, and the mixture will be course crumbs.
  4. While the food processor is running, add the egg yolk, and continue mixing until the dough comes together.
  5. Turn the dough out onto a lightly floured surface and gently knead, just to incorporate any dry ingredients.
  6. Heat the oven to 375. Butter a 9” tart pan that has a removable bottom.
  7. Press the dough mixture evenly over the bottom and up the sides of the pan; it is okay if the dough is slightly over the lip of your pan.
  8. Roll a rolling pin, across the top of the pan to even out the edges. Any dough that falls onto the counter should be gently pressed into the tart pan. Freeze the crust at least an hour before baking; then you will not need to line the tart and use pie weights.
  9. Slide the crust into the center of the oven. Bake the crust for 35 minutes. If, you like the crust a bit softer, remove it from the oven after 25 minutes. Remove from the oven and let cool.

Meyer Lemon Rosemary Tart

Ingredients:

  • 2 lemons, scrubbed clean and dried
  • 1 1/4 cups sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 stick unsalted butter, melted and cooled
  • 1 tablespoon Morris Kitchen preserved Meyer lemon syrup
  • powdered sugar, for garnish

Directions:

  1. Heat the oven to 325.
  2. Place the pre-baked tart crust on a cookie sheet.
  3. Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.
  4. Add all of the ingredients except the butter and syrup; pulse until mixed well.
  5. With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.
  6. Bake for 25 minutes, then increase the heat to 350.
  7. Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.
  8. Dust with a light dusting of powder sugar. Serve. Eat.

All photos styled and shot by Denise Woodward.

Eat Boutique is blog + market that celebrates the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

Denise Woodward & Laudalino Ferreira

Denise is a foodie who’s first thought each morning is about what she’ll be cooking that day. Laudalino is not a foodie; he’s an eater and aspiring home chef. They met when he was a starving climber and bachelor who longed for his mother’s good Portuguese cooking. She cooked, he ate and nine years later, he still prefers her food to any restaurant fare. Follow their culinary capers in their 20-square-foot urban kitchen at their blog, Chez Us.

Latest posts by Denise Woodward & Laudalino Ferreira (see all)


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  • Candy

    Beautiful dessert!  I love adding herbs to desserts.  I’ve been wanting to try the throw the whole orange or lemon into the mix trick.  Where did you find Meyer lemon syrup?

  • Chez Us – Denise

    Hi Candy,  Do try out the whole lemon trick – great texture as well the flavor is intense.  Love it!  The Meyer Lemon Syrups can be purchased via Eat Boutique.  Send Maggie an email, she’d be happy to help you out.  

  • Katrina @ Warm Vanilla Sugar

    Mmm such a yummy tart!

  • Chez Us – Denise

    Katrina, yummy it is.  It is also light, making it the perfect Valentine dessert!  

  • Meister @ the Nervous Cook

    This is actually breaking my heart a little bit: I’m having a dickens of a time tracking down Meyer lemons for some reason! 

    I mean, come on, people: This is New York City! I should be up to my ears in Meyer lemons, for all the danged “gourmet” markets in my neighborhood.

  • Chez Us – Denise

    Ahh, don’t let that stop you.  Try it out with regular lemons.  It will still be lovely.

  • DorRae

    good thing I just got a new tart pan! better try this!

  • http://butterandcreamblog.blogspot.com/ Rosalind Marquez

    definitely trying this tonight!

  • http://www.freestylefarm.ca/ Jill@FreestyleFarm

    I happen to have some meyer lemons and will definitely give this a try today! Thanks Denise, lovely as always.

  • http://emilialiveslife.wordpress.com/ Emilia

    This looks so beautiful.  I love the idea of adding rosemary to desserts, but I imagine the pairing of lemon with rosemary is one of the best out there.  Thanks for sharing!

    • http://www.eatboutique.com Maggie

       It really is, in desserts, dressing, on roast chicken, oh my! xox, Maggie

  • Erika Johnson

    This looks beautiful! I can’t wait to try it!

  • Sam Hoffer

    Nothing better than rosemary and lemon. What a fantastic combination of flavors. I’m visiting from the Best Food Photography contest to see the nominees and wishing the ones I admire good luck. So best of luck to you.
    Sam

    • http://www.eatboutique.com Maggie

       Thank you, Sam! We appreciate it. :)

  • http://twitter.com/gourmeted Joy

    Really want this now.

    No. I meant, NEED.

    • http://www.eatboutique.com Maggie

       It’s so beautiful, oui? xox, Maggie

  • http://www.healthykitchenplus.com/wondermill110or240grainmil Juicer

    What a beautiful dish.  I would love to have some right now.

    • http://www.eatboutique.com Maggie

       Wish I could make a small one for you, Juicer! xox, Maggie

  • http://twitter.com/sassyinthekitch 20somethingcupcakes

    This looks incredible! LOVE the combo of rosemary + Meyer lemon. I did this with a margarita, one of my favorites ever! 
    http://www.20somethingcupcakes.com/2012/02/meyer-lemon-rosemary-margaritas/

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