Rosemary Crusted Lemon Tart

“You are the butter to my bread,and the breath to my life”
― Julia Child

Ingredients

This recipe makes one 9 inch / 25 cm tart.

For the crust

1 1/3 cup flour
4 tblspn brown sugar
2 tblspn fresh rosemary
1/2 cup butter

For the filling

1 cup greek yogurt
1/2 cup sugar
2 eggs
1/2 cup lemon juice
zest of half a lemon

How to

1. Preheat your oven to 350˚F or 175˚C.  Take a small piece of butter and butter the tart pan so the tart can easily be removed from the pan after baking.

2. In a bowl mix the dry ingredients (flour, sugar and rosemary). Take the butter out of the refrigerator and slice it into cubes. Add the butter to the dry ingredients. I used a fork to mix and mash everything together until the dough had the consistency of sand (If you’re feeling lazy you can also use a food processor). If the dough stays together when you pinch it, it’s done.

3. Distribute the dough into the buttered tart pan.  Make sure you spread the dough out evenly throughout the bottom and up the sides. Usa a fork to prick little holes in the bottom of the dough. Dry bake the crust in a preheated oven for about 15 to 20 minutes.

4. Make the filling by whisking the yoghurt and sugar until well combined. Add the eggs one at a time. Lastly add the lemon juice and zest.

5. Pour the filling into the (cooled) crust and place the tart into the oven. Let the whole thing bake for another 30 minutes.

6. This tart is best served cold. Garnish with some lemon slices.

Recipe from Happyolks

2 responses to “Rosemary Crusted Lemon Tart

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