Tart au Citron (Classic French Lemon Tart)

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I had other recipes to share this week, but the appetizer and dessert from this past Sunday are recipes that I will not be making anytime soon. So, a Sunday-dinner recipe-sharing week it is! 

This tart-oh, this tart. It is a sweet transition from Winter to Spring. Seasonal citrus and a vibrant color are welcome in my kitchen this time of year.  This French tart is simple and classic.  I use my go-to sweet tart dough and fill it with what is basically lemon curd on steroids. It is enjoyed at room temperature or chilled. Other than a light dusting of powdered sugar, which is optional, you don't need to embellish this tart with anything else. It is wonderful all by itself.  

When choosing lemons, whether they are organic or not, select lemons that have a smooth and thin skin vs. ones that have a bumpy and thick skin. The smoother the skin, the heavier the lemon will be, and it will have more juice. Therefore, you won't need to buy as many lemons, and that will be easier on the wallet! I use regular lemons, but you could use Meyer lemons if they are available. Meyer lemons are not as tart, so the filling will be a tad sweeter. And wouldn't you know that almost 13 years ago to the day, I posted my recipe for Meyer Lemon Curd!

The other main ingredient is eggs. You probably have noticed that I use extra large eggs in my sweet and savory recipes. I think you get a little more for your money. Unfortunately, there is a bird flu epidemic and extra large eggs are difficult to find, so you can substitute with large eggs. The filling uses 8 eggs total: 4 whole eggs and 4 egg yolks. So, what do you make with the leftover egg whites? You make Raspberry Chocolate French Macarons, of course! 

Equipment needed:

1 9 x 1 /18-inch tart pan with removable bottom

1 medium fine mesh strainer

Sunday Dinner

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Caramelized Onion and Bacon Puff Pastry Bites

Roast Chicken and Red Potatoes

Chopped Salad with Butternut Squash, Goat Cheese and Hazelnuts

Pumpkin Pie Ice Cream

Ok, this is the third recipe in a row that contains bacon. So, you might start wondering if I have a separate refrigerator just for bacon.  That's not a bad idea!  

I have made this appetizer in various different ways over the years, but this version is the one I always lean back on.  Bacon, onions and cheese all nestled in a bite-sized puff pastry vessel. ? Yes, please!  They are flaky from the puff pastry, creamy from the onions and a tad crunchy from the smoky bacon.  While they are still warm, I sprinkle each bite with some good Parmigianno-Reggiano cheese and some chopped fresh thyme.  Needless to say, these are blissful bites of heaven! 

This recipe is a welcome appetizer or passable hors d'oeuvre anytime of year, but I think they are perfect to put on your upcoming holiday entertaining radar! Happy Sunday!

I keep forgetting to link my Sunday dinner menus from years past. Here you go...

Sunday Dinner eight years ago

Sunday Dinner nine years ago

Sunday Dinner ten year ago

Sunday Dinner eleven years ago

Sunday Dinner

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Mini Fig and Blue Cheese Tarts

Roast Chicken

Buttermilk Mashed Potatoes

Bibb Lettuce Salad with Bacon and Croutons

Caramel Butterscotch Pudding

With the food train still rolling through the end of the holiday season, I thought I would post a recipe for the appetizer table.  These mini tarts pack a ton of flavor and are just the right size for someone whose other hand is occupied with a beverage at, say, a New Years party.  Savory blue cheese, sweet fig preserves and a nutty crunch all nestled in a flaky tart with a balsamic reduction drizzle is a winning combination of flavor and texture.  They pair nicely with a variety of wines and are substantial enough to provide a proper prelude to a main dish.  

Other bite-sized appetizers that you might enjoy...

Blue Cheese and Walnut Dusted Grapes

Blue Cheese Tart with Cranberry Chutney

Brie, Apricot, and Pistachio Phyllo Cups

Caramelized Onion and Apple Tassies

Clams Casino

Feta Cheese Truffles

Garlic Roasted Shrimp Cocktail

Goat Cheese Toasts with Garlic and Herbes de Provence

Goat Cheese Truffles

Gorgonzola Truffles

Italian Stuffed Mushrooms

Miniature Camembert, Walnut, and Cranberry Pastries

Pancetta and Parmesan Tassies

Pancetta Cups with Goat Cheese and Pear

Peppadew Peppers stuffed with Garlic, Feta, and Chives

Pepperoni and Asiago Pinwheels

Pomegranate Glazed Sausage Bits

Shrimp and Spanish Chorizo Bites

Smoked Salmon Deviled Eggs

Three-Cheese Mini Macs

Blue Cheese Tart with Cranberry Chutney

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I didn't want the week to go by without sharing one of the Sunday dinner recipes.  I'll start with the appetizer and save the dessert for another Sunday ( I just need to tweak it a bit).

With the holidays around the corner, this would be a lovely starter, appetizer, or amuse bouche to start the festivities.  I love this recipe for the fact that you bake a whole rectangular tart and then cut it into little squares.  No fussing with little tart pans or mini muffin cups.  And we all need those little shortcuts during the holiday rush.

The original recipe called for Stilton, but I find that a rather assertive flavor for a tart.  (Save that pricey Stilton wedge for a nice cheese board instead.) I use a quality, creamy blue cheese instead. I recommend using a block form and crumbling it yourself because the pre-crumbled can taste rather off and it is a bit salty.  The cranberry chutney is a wonderful pairing with the pungent flavor of the blue cheese, but with the holidays in mind, I swapped out the ginger in the recipe and use chopped fresh rosemary.  The flavors really blend well together.  Of course it is best served the day that it is made, but with a busy weekend last week, I made the tart the day before and reheated it in the oven just until warmed the next day.  It worked out perfect and it is quite delicious.  The chutney might be a nice addition to go with your holiday bird as well.

Rustic Chocolate and Hazelnut Tart

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Due to the technical difficulties, I was unable to share a recipe to this past Sunday dinner.  But I was still thinking about my little space in the internet world and managed to capture a picture of the sweet ending to our meal.  If you are a reader, you know that I love my tarts. This one would certainly qualify as a new love.  In fact, I have made it twice in the last couple of weeks.

Normally most of my tarts are baked in a tart pan, but this one is rolled out into an odd oval shape, giving it more of a rustic look (hence the name).  The filling is made with beaten egg whites into which melted chocolate has been folded.  This technique lends a slightly fudgy, almost meringue-like texture.  The original recipe called for walnuts or pecans (and those would be good options), but I adore the combination of chocolate and hazelnuts, so I use chopped hazelnuts and a little bit of Frangelico.  A dollop of lightly sweetened whipped cream and a garnish of chocolate covered hazelnuts provides the finishing touch.