Ingredients with Measurements:
- For the crust:
- 1 cup pecans, finely chopped
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- For the filling:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted and cooled
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
- Oven thermometer
Step-by-step instructions:
- Preheat the oven to 350°F.
- In a food processor, pulse the pecans, flour, and sugar until combined.
- Add the cubed butter and pulse until the mixture resembles coarse sand.
- Press the mixture into the bottom and up the sides of the tart pan.
- Bake the crust for 15-20 minutes or until lightly golden brown.
- In a mixing bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
- Slowly pour in the melted butter, whisking constantly.
- Pour the filling into the baked crust.
- Bake the tart for 20-25 minutes or until the filling is set.
- Let the tart cool to room temperature before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8 servings
Nutritional information:
- Calories: 439
- Fat: 29g
- Saturated Fat: 13g
- Cholesterol: 150mg
- Sodium: 24mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 28g
- Protein: 6g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pecans for the crust.
- Gluten-free flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
Variations:
- Lime juice and zest can be used instead of lemon for a lime tart.
- A graham cracker crust can be used instead of a pecan crust.
- Fresh berries can be added on top of the tart for a fruity twist.
Tips and tricks:
- Make sure the butter is chilled and cubed for the crust to ensure a flaky texture.
- Use fresh lemon juice and zest for the best flavor.
- Let the tart cool to room temperature before slicing to ensure a clean cut.
Storage instructions:
- The tart can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- The tart can be reheated in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh berries
- Mint leaves
- Lemon or lime slices
Pairings:
- A glass of iced tea or lemonade
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling cracks while baking, reduce the oven temperature to 325°F and bake for a few minutes longer.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Lemon tarts originated in France in the 19th century.
Flavor profiles:
- Tangy, sweet, nutty
Serving suggestions:
- Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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